EASY CHUCK ROAST RECIPE RECIPES

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MARIE'S EASY SLOW COOKER POT ROAST RECIPE | ALLRECIPES



Marie's Easy Slow Cooker Pot Roast Recipe | Allrecipes image

Moist and juicy pot roast done in a slow cooker with carrots, onion and potatoes.

Provided by deleteduser

Categories     Pot Roast

Total Time 9 hours 40 minutes

Prep Time 40 minutes

Cook Time 9 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 8

4 pounds chuck roast
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 stalk celery, chopped

Steps:

  • Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side.
  • Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
  • Cover and cook on Low setting for 8 to 10 hours.

Nutrition Facts : Calories 540.2 calories, CarbohydrateContent 18.2 g, CholesterolContent 147.4 mg, FatContent 30.6 g, FiberContent 2.8 g, ProteinContent 45.7 g, SaturatedFatContent 12.1 g, SodiumContent 271.9 mg, SugarContent 2.4 g

BBQ CHUCK ROAST RECIPE | ALLRECIPES



BBQ Chuck Roast Recipe | Allrecipes image

This is a cheap but very tasty roast dinner. Cook this on a barbeque spit.

Provided by Sue

Categories     Roasts

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 6 servings

Number Of Ingredients 9

1 (5 pound) chuck roast
1 cup barbeque sauce
1 cup teriyaki sauce
1 (12 fluid ounce) can or bottle beer
3 teaspoons minced garlic
3 teaspoons thinly sliced fresh ginger root
1 onion, finely chopped
3 teaspoons coarsely ground black pepper
2 teaspoons salt

Steps:

  • In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often.
  • Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.
  • Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade.

Nutrition Facts : Calories 714.3 calories, CarbohydrateContent 27.6 g, CholesterolContent 172.1 mg, FatContent 42.7 g, FiberContent 1 g, ProteinContent 47.5 g, SaturatedFatContent 17 g, SodiumContent 3190.9 mg, SugarContent 18.8 g

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