MARINATED CHUCK ROAST RECIPE: HOW TO MAKE IT
It's the simple marinade of orange juice, soy sauce, brown sugar and Worcestershire sauce that makes this beef roast so tasty and tender. —Mary Lee Baker, Enon, Ohio
Provided by Taste of Home
Categories Dinner
Total Time 03 hours 10 minutes
Prep Time 10 minutes
Cook Time 03 hours 00 minutes
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar and Worcestershire sauce; add the roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Pour the marinade into a Dutch oven. Bring to a boil; boil for 2 minutes. Add roast to the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until the meat is tender. Let stand for 10 minutes before slicing. Thicken juices for gravy if desired.
Nutrition Facts : Calories 254 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 339mg sodium, CarbohydrateContent 5g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 27g protein.
STOVE TOP CHUCK ROAST - THE BEST! – THE 2 SPOONS
Steps:
- I cooked my roast in a cast iron dutch oven, but you can use any dutch oven or large pot with a lid and that has depth to it. Season your roast on both sides with salt and pepper. Then coat each side with flour pressing the flour in so it flour will adhere to the roast. Coat the bottom of your pot with oil and heat to medium high. Add your roast and brown well on each side. While your roast is browning, in a different pan or skillet, add a little oil or oil and butter combined and cook your onions and mushrooms until softened and lightly browned. Turn your heat off and set aside. When your roast has browned on both sides, remove your roast to a plate and set aside. Add about 1 tablespoon flour to the pan drippings, scraping up the bits and pieces in the bottom and cook for about a minute. Add about 5 cups of beef stock and whisk until smooth, then increase your heat to a boil so the broth can thicken a little, like a thin gravy, whisking to prevent lumps. Return your roast to the thickend beef stock and top with your onions and mushrooms. Add one carrot halfed just for flavor and add the thyme sprigs or dried thyme. Increase the heat to a boil, then lower to a simmer and place the lid on your pot. Slowly simmer your roast for about 2 hours or longer until almost fork tender. At that point, check for salt and pepper and add your quartered potatoes and carrots. Other than the initial salt and pepper, I don't add additional until cooked through becasue the beef stock can sometimes be salty and you don't want your gravy too salty! Cook an additional 30 minutes or so until the vegetables are done and your roast is fork tender. Remove your roast to a serving platter, surround with the potatoes, carrots and mushrooms and serve your gravy on the side.
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MARINATED CHUCK ROAST RECIPE: HOW TO MAKE IT
It's the simple marinade of orange juice, soy sauce, brown sugar and Worcestershire sauce that makes this beef roast so tasty and tender. —Mary Lee Baker, Enon, Ohio
From tasteofhome.com
Reviews 4.4
Total Time 03 hours 10 minutes
Category Dinner
Calories 254 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 03 hours 10 minutes
Category Dinner
Calories 254 calories per serving
- In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar and Worcestershire sauce; add the roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Pour the marinade into a Dutch oven. Bring to a boil; boil for 2 minutes. Add roast to the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until the meat is tender. Let stand for 10 minutes before slicing. Thicken juices for gravy if desired.
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