Rolled Chuck Roast ???? I am in a cooking contest with dutch ovens and need some info on this cut of beef.?!
http://www.recipegoldmine.com/kitchart/k...
http://www.beeffoodservice.com/Cuts/Defa...
Answers: Rolled chuck is a very tender piece of roast that is boned and rolled and tied.
http://www.recipegoldmine.com/kitchart/k...
http://www.beeffoodservice.com/Cuts/Defa...
4 tbsp. oil
1 (2-3 lb.) chuck roast
1 can mushroom soup, undiluted
1 env. dry onion soup
12 oz. water
1 c. red wine (opt.)
Salt, pepper & garlic powder to taste
Add oil to Dutch oven pot. Brown chuck on top of stove in Dutch oven pot. Brown roast on both sides, seasoning well with salt, pepper and garlic powder. Mix soups, water and wine and add to roast and cover.
Bake at 350 degrees for 2 1/2 hours. Turn at least 2 to 3 times while baking.
Not sure what you're looking for, but here my favorite recipe, maybe you can tweek it and make it yours:
1/2 cup olive oil
1/4 cup lime juice
1/4 cup dijon mustard
1/2 cup chablis
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh dill
1 teaspoon cumin
1 tablespoon fresh ground black pepper
Combine the above eight ingredients in a mixing bowl, stir well and pour into a durable plastic bag.
5 lbs rolled roast
6 garlic cloves (Slivered into 20-25 pieces)
With the tip of a sharp knife, penetrate the outer skin of the roast and insert the slivered garlic cloves.
Add beef to the bag, seal and turn to thoroughly coat. Let stand a minimum of 1 1/2 hours, turning several times.
Glaze:
2 tablespoon olive oil
1/3 cup soy sauce
3/4 cup honey
1 tablespoon fresh ginger -- grated
1 large garlic clove -- minced
2 tablespoon lemon juice
3/4 tablespoon crushed thai chili peppers
Add honey to sauce pan, heat gently. Add all other glaze ingredients, stir frequently. DO NOT BOIL! Remove from heat.
Set oven at 160C/325F
Remove beef from marinade. Cover with tinfoil tent and roast. For rare meat, roast for 33 minutes per pound or up to an internal temperature of 140F for rare meat, 160F for medium.
GLAZE after 30 minutes. Remove foil for last 1/2 hour. Remove roast and let stand for fifteen minutes before slicing thinly.
MARINATE IT FOR 4-5 HRS IN WINE OR BEER AND SPICES, SALT, PEPPER, MONTREAL STEAK SPICE AND FRESH CHOPPED GARLIC.
heat 2 tablespoons of oil in dutch oven pot and toss in the roast, brown on all sides for at least 5 min, then turn down the heat to medium low, put in 3 cups of water with 1/4 cup barbecue sauce, put in the roast and then cut up a large onion and 12 mushrooms ...arrange around the roast, salt the water 1/2 tsp..add 1 bay leaf then cover....
let cook for 2 hours on low heat, turning every half hour on each side, make sure you baste the roast with the juices in the pot.
once the roast is done, take it out and let it sit on the board 5 min
Make gravy with 1/2 cup- 3/4 cup cold water and 3 tablespoons of flour... add dash of salt, pepper, and add 1 tsp beef oxo to the mixture and shake well, it will be very thick.
bring the liquid in the pot to a boil and add your gravy mixture well and stir constantly so there is no lumps.
slice the roast across the grain so it is not tough and drizzle a circled pattern of the gravy with mushrooms and onions in it.
A side dish would be fresh green beans with
a green salad and buttered egg noodles with a couple sprinkles of parsley......