Chuck Roast in the Oven

 This last weekend, the weather did not permit for outdoor cooking.  We had to resort to other means.  We started out with two boneless beef chuck roasts, that were on sale, for $1.99 a pound. The chuck roasts were rubbed with a Texas style homemade rub.  The rub consisted of granulated garlic powder, onion powder, Ancho chili powder, black pepper, cumin, kosher salt and sugar.  Each chuck roast with approximately between two and 2 1/2 pounds.  While the rub was being applied, the oven was preset to 350°. The roast would go in the oven for one hour, uncovered.

This is what the roasts look like after one hour.  The next step is to add 1 1/2 to 2 cups of the beef broth to the pan and then foil.

                                  The pan would then go back in the oven for three hours, at 300°(the temperature was reduced).

After the three hours, allow the roasts to rest for about 10 to 15 minutes.  Be very careful to uncover the foil, as there is probably still some steam.  At this point, you can either try to slice it or just pull it apart.  The meat is so tender that it will just break apart.  We have used this for tacos, wraps, served over white rice and even on pizza.  The possibilities are endless.

On this occasion, we decided to just have it a vegetable medley.  If you wanted to, you could use the pan drippings to make a delicious gravy, not that it is needed; but otherwise it would be a waste of good flavor.  This particular dish is not very time-consuming to prepare, other than the time spent in the oven.  It is definitely a crowd pleaser and with proper planning, does not make you a slave to the kitchen.  Hope you try it, soon!

Chuckie in the slow cooker

The slow cooker is one of the most useful tools and helpful gadgets, that is often over looked. This week, the local Food Lion Supermarket has Beef Chuck Roast, on sale for $1.99/lb. This particular roast is about 2.45 lbs. First, we seared the roast on med. to high heat, make sure the pan is very hot, usually I use Pam, but for a little added flavor, I used a tablespoon, of unsalted butter. I liberally used black pepper, garlic, onion pepper, and a slight pinch of salt, to season the roast. Seared the roast, about 3 mins., on each side and then the sides, to get a nice brown on the roast. Get the slow cooker set up and remove the roast from the pan and into the slow cooker. Return the pan to the heat and use a low-sodium chicken stock, to de- glaze, all the flavor bits that are stuck to the bottom of the pan. Using a whisk I lifted up all the flavoring and then pour it over the roast in the slow cooker. I then added a small white onion diced and a cup of white wine. At this point you can add, peppers, carrots, any aromatic spice you might prefer.
This cook was a 10-11 hour cook, at low, and just make sure there is enough liquid to cover the roast. About 6 hours, taste the liquid and see what it needs. I decided to use a tablespoon of Worcestershire sauce. Later the roast started to fall apart, my wife started to make some white rice and I used the liquid to make a gravy.
Made a roux, using equal parts flour, to equal parts canola oil(or grease of choice), melted in sauce pan and consistently whisking. When the roux starts to stiffen and turn dark, add some of the liquid, one ladle at a time. Let the mixture thicken, and add liquid if needed. Don't add to much, because if it is too loose, you would have to start all over. Once the mixtures starts to boil, turn down the heat and add a half cup of milk, or heavy cream, if you want it creamier. Season and taste as you go along.
Let the chuckie, rest for a few minutes on the cutting board, you can use two forks and shred the beef as seen here, this usually takes little effort, as you can see that it is falling apart. A little bit of rice, some chuckie on top and drizzle the gravy. A great meal with little effort, deserves a little presentation. It looks and tastes as if you were cooking all day, and a well appreciated, home cooked meal.
Thanks for looking, I hope you are inspired to dig out the slow cooker and see what you can create.