Angus chuck roast?!
Any ideas of how to make an angus chuck roast without using a crockpot!. i dont have one a crock pot so i did not know if i could make it in the oven!.Www@FoodAQ@Com
Answers:
3 or 4 pound beef roast (shoulder, chuck, arm or brisket)
1 onion, sliced or 1 envelope dry onion soup mix
This dish is so easy, and so good!. My favorite way to cook it is in the oven!. To do this you need a roasting pan or a deep casserole dish to put the roast in!. If it has a lid, so much the better, otherwise you will need a little tap water and some aluminum foil for a lid (more about this further down the recipe)!.
Put the meat into the pan or casserole!. Place the onion or dry soup mix on top of the meat!. Add a 1/2-cup water if you are covering the top with tin foil instead of a lid!. Otherwise you won't need water; the meat has water in it already that cooks out of it while it bakes!. Put the lid on the dish, or cover it tightly with tin foil!. Place the dish in the oven and cook it at 325° for 3 hours!. Check it every now and then!. If it seems dry add more water!. It probably won't need it!. There, now it is done!. The juice in the bottom of the pan can be thickened or not, and served as gravy!. I don't bother thickening it, but you could if you liked!. This is good with baked potatoes, candied carrots and steamed green beans!. Add some nice biscuits too for a meal that the fanciest company will be impressed by!.Www@FoodAQ@Com
1 onion, sliced or 1 envelope dry onion soup mix
This dish is so easy, and so good!. My favorite way to cook it is in the oven!. To do this you need a roasting pan or a deep casserole dish to put the roast in!. If it has a lid, so much the better, otherwise you will need a little tap water and some aluminum foil for a lid (more about this further down the recipe)!.
Put the meat into the pan or casserole!. Place the onion or dry soup mix on top of the meat!. Add a 1/2-cup water if you are covering the top with tin foil instead of a lid!. Otherwise you won't need water; the meat has water in it already that cooks out of it while it bakes!. Put the lid on the dish, or cover it tightly with tin foil!. Place the dish in the oven and cook it at 325° for 3 hours!. Check it every now and then!. If it seems dry add more water!. It probably won't need it!. There, now it is done!. The juice in the bottom of the pan can be thickened or not, and served as gravy!. I don't bother thickening it, but you could if you liked!. This is good with baked potatoes, candied carrots and steamed green beans!. Add some nice biscuits too for a meal that the fanciest company will be impressed by!.Www@FoodAQ@Com
4 lb boneless beef chuck roast
2 teaspoons salt
3/4 teaspoon black pepper
2 tablespoons vegetable oil
2 lb onions (4 to 6 medium), halved lengthwise and thinly sliced
2 large garlic cloves, finely chopped
1 tablespoon tomato paste
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried, crumbled
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crumbled
1 1/2 cups dry white wine
1 cup water
Accompaniment: 1/2 lb egg noodles, boiled until al dente
Garnish: chopped fresh flat-leaf parsley
PreparationPut oven rack in middle position and preheat oven to 325°F!.
Pat beef dry and rub all over with 1 1/2 teaspoons salt and 1/2 teaspoon pepper!. Heat oil in an ovenproof 5-quart wide heavy pot over moderately high heat until hot but not smoking and brown beef on all sides, about 15 minutes total!. Transfer beef to a plate!.
Add onions to pot and sauté over moderately high heat, stirring frequently, until pale golden, about 10 minutes!. Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 minutes!. Add wine and water and bring to a boil!. Return beef to pot, then cover tightly and braise in oven, turning once after 1 hour, until beef is very tender, 2 1/2 to 3 hours total!.
Let beef stand, uncovered, in onion sauce about 30 minutes!.
If reserving some meat for beef salad, cut off one third of roast, and, when cool enough to handle, shred and toss with 3/4 cup onion sauce!. Cool completely, uncovered, then chill in an airtight container!.
While shredded beef cools, preheat oven to 350°F and transfer remaining beef to a cutting board and cut into 1/2-inch-thick slices!. Season with salt and pepper and return beef to sauce!. Reheat, covered, 20 minutes!.Www@FoodAQ@Com
2 teaspoons salt
3/4 teaspoon black pepper
2 tablespoons vegetable oil
2 lb onions (4 to 6 medium), halved lengthwise and thinly sliced
2 large garlic cloves, finely chopped
1 tablespoon tomato paste
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried, crumbled
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried, crumbled
1 1/2 cups dry white wine
1 cup water
Accompaniment: 1/2 lb egg noodles, boiled until al dente
Garnish: chopped fresh flat-leaf parsley
PreparationPut oven rack in middle position and preheat oven to 325°F!.
Pat beef dry and rub all over with 1 1/2 teaspoons salt and 1/2 teaspoon pepper!. Heat oil in an ovenproof 5-quart wide heavy pot over moderately high heat until hot but not smoking and brown beef on all sides, about 15 minutes total!. Transfer beef to a plate!.
Add onions to pot and sauté over moderately high heat, stirring frequently, until pale golden, about 10 minutes!. Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 minutes!. Add wine and water and bring to a boil!. Return beef to pot, then cover tightly and braise in oven, turning once after 1 hour, until beef is very tender, 2 1/2 to 3 hours total!.
Let beef stand, uncovered, in onion sauce about 30 minutes!.
If reserving some meat for beef salad, cut off one third of roast, and, when cool enough to handle, shred and toss with 3/4 cup onion sauce!. Cool completely, uncovered, then chill in an airtight container!.
While shredded beef cools, preheat oven to 350°F and transfer remaining beef to a cutting board and cut into 1/2-inch-thick slices!. Season with salt and pepper and return beef to sauce!. Reheat, covered, 20 minutes!.Www@FoodAQ@Com
Here's how it works: Start with a basic roast recipe then choose a country & chart a flavor course for a delicious dinner entree with a foreign accent!. The roast should be at room temp before cooking!. Cut off as much of the fat as possible!. If necessary, tie the roast with kitchen string to form a compact mass!. Just before cooking, quickly rinse the meat under cold running water & pat dry with paper towels!.
Around-The-World Roast
2 TB vegetable oil
1 (3/4lb) bonelsss roast, trimmed of visible fat
Flavoring vegetables (see Around-the-world-roast chart; below)
liquids (see Around the world chart)
seasonings (see chart)
1!. Heat oven to 325F!.
2!. In a 4-5 quart dutch oven, heat the oil over M heat!. Pat the meat dry with paper towels!. Add the meat to the hot oil along with flavoring vegetables!. Brown the meat on all sides!. Stir vegetables occasionally!.
3!. Add liquids & seasonings!. Cover & bake for 2 1/2 to 3 hours, or until the meat is fork tender!.
4!. Transfer the meat to a cutting board!. cover loosely with foil & let stand 10-15 min!.
5!. Discard any bay leaves &/or citrus peel & skim the fat from the sauce!. If you like, thicken the sauce by stirring in 3 TB flour mixed with 1/4 C water (unless other wise noted on the chart!)
6!. Slice the meat accross the grain & serve with the sauce!.
*French
Vegetables: 1-1/2 cups thinly sliced leeks, 3/4 cup each chopped carrots and celery (with leaves), 1 tsp minced garlic
Seasonings: 1 tsp salt, 1/2 tsp each pepper and dried thyme leaves, 2 small bay leaves
Per serving: 281 cal, 30 g pro, 5 g car, 15 g fat, 100 mg chol, 412 mg sod with wine, 289 mg sod with broth!.
Microwave: 254 cal, 30 g pro, 6 g car, 11 g fat, 100 mg chol, 412 mg sod with wine, 289 mg sod with broth
Italian
Vegetables: 1 cup finely chopped onion, 1 tsp minced garlic Liquids: 1 can (14 oz) Italian plum tomatoes, broken up; 1/2 cup dry Marsala wine or beef broth
Seasonings: 1/2 tsp salt (only with Marsala), 1/2 tsp each dried basil
and thyme leaves, 2 small bay leaves
Per serving: 285 cal with wine, 279 cal with broth, 30 g pro, 5 g car, 15 g fat, 100 mg chol, 338 mg sod with wine, 302 mg sod with broth!.
Microwave: 255 cal, 30 g pro, 7 g car with wine, 5 g car with broth, 12 g fat, 100 mg chol, 338 mg sod with wine, 302 mg sod with broth
West African
Vegetables: 1 cup thinly sliced onion Liquids: 1 cup water mixed with 1/2 cup peanut butter, 1/3 cup lemon juice and 1/4 cup tomato paste Seasonings: 1/2 tsp each dried thyme leaves and ground red pepper
Per serving: 371 cal, 35 g pro, 7 g car, 23 g fat,100 mg chol, 261 mg sod!.
Microwave: 344 cal, 35 g pro, 7 g car, 20 g fat, 100 mg chol, 261 mg sod
Eastern Mediterranean
Vegetables: 1 cup chopped onion, 1 Tbsp minced garlic Liquids: 1 cup dry red wine or beef broth mixed with 2 Tbsp tomato paste
Seasonings: 1 tsp ground cumin, 1 tsp salt (only with wine), 1/2 tsp pepper, 1/4 tsp ground cinnamon, 2 small bay leaves, peel of 1 lemon (removed with vegetable peeler), 1/2 cup each dried apricots and pitted prunes!.
Per serving: 318 cal, 31 g pro, 14 g car, 15 g fat, 100 mg chol, 398 mg sod with wine, 358 mg sod with broth!.
Microwave: 291 cal, 31 g pro, 15 g car, 12 g fat, 100 mg chol, 397 mg sod with wine, 358 mg sod with broth
Scandinavian
Vegetables: 1 cup thinly sliced onion Liquids: 12 oz beer or 1-1/4 cups beef broth and 2 Tbsp cider vinegar Seasonings: 2 Tbsp packed brown sugar, 2 Tbsp snipped fresh dill or 1 tsp dried dillweed, 1 tsp salt (only with beer), 1 tsp pepper, 1/2 tsp ground allspice, 2 small bay leaves
Per serving: 286 cal, 30 g pro, 7 g car with beer, 6 g car with broth, 15 g fat, 100 mg chol, 398 mg sod with beer, 377 mg sod with broth!.
Microwave: 260 cal, 30 g pro, 7 g car, 11 g fat, 100 mg chol, 398 mg sod with beer, 377 mg sod with broth
Note: To thicken, stir in 1/2 cup sour cream or plain low-fat yogurt mixed with 3 Tbsp all-purpose flour!.
Mexican
Vegetables: 1/2 cup chopped green onions, 1 Tbsp minced garlic Liquids: 1 cup beef broth mixed with 2 Tbsp tomato paste
Seasonings: 1/4 cup chili powder, 1/4 cup raisins, 1/2 tsp each ground red pepper and cinnamon, 1/3 tsp ground cloves
Per serving: 294 cal, 31 g pro, 7 g car, 15 g fat, 100 mg chol, 395 mg sod!.
Microwave: 268 cal, 31 g pro, 8 g car, 12 g fat, 100 mg chol, 395 mg sod
Note: To thicken, stir in 1 square (1 ounce) unsweetened chocolate!.
Chinese
Vegetables: White part only of 4 medium-size green onions!. 2 Tbsp chopped fresh gingerroot, 1 Tbsp minced garlic!. Liquids: 1 cup water, 3 Tbsp soy sauce, 2 Tbsp dry sherry wine or 1/4 cup orange juice!.
Seasonings: Peel of 1 orange (removed with vegetable peeler)!. 1/2 tsp Szechuan peppercorns (optional)
Per serving: 270 cal, 30 g pro, 3 g car, 15 g fat, 100 mg chol, 506 mg sod!.
Microwave: 244 cakm 30 g pro, 3 g car, 15 g fat, 100 mg chol, 506 mg sod!.
Note: To thicken, stir in 2 Tbsp cornstarch mixed with 1/2 cup water!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Www@FoodAQ@Com
Around-The-World Roast
2 TB vegetable oil
1 (3/4lb) bonelsss roast, trimmed of visible fat
Flavoring vegetables (see Around-the-world-roast chart; below)
liquids (see Around the world chart)
seasonings (see chart)
1!. Heat oven to 325F!.
2!. In a 4-5 quart dutch oven, heat the oil over M heat!. Pat the meat dry with paper towels!. Add the meat to the hot oil along with flavoring vegetables!. Brown the meat on all sides!. Stir vegetables occasionally!.
3!. Add liquids & seasonings!. Cover & bake for 2 1/2 to 3 hours, or until the meat is fork tender!.
4!. Transfer the meat to a cutting board!. cover loosely with foil & let stand 10-15 min!.
5!. Discard any bay leaves &/or citrus peel & skim the fat from the sauce!. If you like, thicken the sauce by stirring in 3 TB flour mixed with 1/4 C water (unless other wise noted on the chart!)
6!. Slice the meat accross the grain & serve with the sauce!.
*French
Vegetables: 1-1/2 cups thinly sliced leeks, 3/4 cup each chopped carrots and celery (with leaves), 1 tsp minced garlic
Seasonings: 1 tsp salt, 1/2 tsp each pepper and dried thyme leaves, 2 small bay leaves
Per serving: 281 cal, 30 g pro, 5 g car, 15 g fat, 100 mg chol, 412 mg sod with wine, 289 mg sod with broth!.
Microwave: 254 cal, 30 g pro, 6 g car, 11 g fat, 100 mg chol, 412 mg sod with wine, 289 mg sod with broth
Italian
Vegetables: 1 cup finely chopped onion, 1 tsp minced garlic Liquids: 1 can (14 oz) Italian plum tomatoes, broken up; 1/2 cup dry Marsala wine or beef broth
Seasonings: 1/2 tsp salt (only with Marsala), 1/2 tsp each dried basil
and thyme leaves, 2 small bay leaves
Per serving: 285 cal with wine, 279 cal with broth, 30 g pro, 5 g car, 15 g fat, 100 mg chol, 338 mg sod with wine, 302 mg sod with broth!.
Microwave: 255 cal, 30 g pro, 7 g car with wine, 5 g car with broth, 12 g fat, 100 mg chol, 338 mg sod with wine, 302 mg sod with broth
West African
Vegetables: 1 cup thinly sliced onion Liquids: 1 cup water mixed with 1/2 cup peanut butter, 1/3 cup lemon juice and 1/4 cup tomato paste Seasonings: 1/2 tsp each dried thyme leaves and ground red pepper
Per serving: 371 cal, 35 g pro, 7 g car, 23 g fat,100 mg chol, 261 mg sod!.
Microwave: 344 cal, 35 g pro, 7 g car, 20 g fat, 100 mg chol, 261 mg sod
Eastern Mediterranean
Vegetables: 1 cup chopped onion, 1 Tbsp minced garlic Liquids: 1 cup dry red wine or beef broth mixed with 2 Tbsp tomato paste
Seasonings: 1 tsp ground cumin, 1 tsp salt (only with wine), 1/2 tsp pepper, 1/4 tsp ground cinnamon, 2 small bay leaves, peel of 1 lemon (removed with vegetable peeler), 1/2 cup each dried apricots and pitted prunes!.
Per serving: 318 cal, 31 g pro, 14 g car, 15 g fat, 100 mg chol, 398 mg sod with wine, 358 mg sod with broth!.
Microwave: 291 cal, 31 g pro, 15 g car, 12 g fat, 100 mg chol, 397 mg sod with wine, 358 mg sod with broth
Scandinavian
Vegetables: 1 cup thinly sliced onion Liquids: 12 oz beer or 1-1/4 cups beef broth and 2 Tbsp cider vinegar Seasonings: 2 Tbsp packed brown sugar, 2 Tbsp snipped fresh dill or 1 tsp dried dillweed, 1 tsp salt (only with beer), 1 tsp pepper, 1/2 tsp ground allspice, 2 small bay leaves
Per serving: 286 cal, 30 g pro, 7 g car with beer, 6 g car with broth, 15 g fat, 100 mg chol, 398 mg sod with beer, 377 mg sod with broth!.
Microwave: 260 cal, 30 g pro, 7 g car, 11 g fat, 100 mg chol, 398 mg sod with beer, 377 mg sod with broth
Note: To thicken, stir in 1/2 cup sour cream or plain low-fat yogurt mixed with 3 Tbsp all-purpose flour!.
Mexican
Vegetables: 1/2 cup chopped green onions, 1 Tbsp minced garlic Liquids: 1 cup beef broth mixed with 2 Tbsp tomato paste
Seasonings: 1/4 cup chili powder, 1/4 cup raisins, 1/2 tsp each ground red pepper and cinnamon, 1/3 tsp ground cloves
Per serving: 294 cal, 31 g pro, 7 g car, 15 g fat, 100 mg chol, 395 mg sod!.
Microwave: 268 cal, 31 g pro, 8 g car, 12 g fat, 100 mg chol, 395 mg sod
Note: To thicken, stir in 1 square (1 ounce) unsweetened chocolate!.
Chinese
Vegetables: White part only of 4 medium-size green onions!. 2 Tbsp chopped fresh gingerroot, 1 Tbsp minced garlic!. Liquids: 1 cup water, 3 Tbsp soy sauce, 2 Tbsp dry sherry wine or 1/4 cup orange juice!.
Seasonings: Peel of 1 orange (removed with vegetable peeler)!. 1/2 tsp Szechuan peppercorns (optional)
Per serving: 270 cal, 30 g pro, 3 g car, 15 g fat, 100 mg chol, 506 mg sod!.
Microwave: 244 cakm 30 g pro, 3 g car, 15 g fat, 100 mg chol, 506 mg sod!.
Note: To thicken, stir in 2 Tbsp cornstarch mixed with 1/2 cup water!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Www@FoodAQ@Com