PRIME CHUCK ROAST RECIPE RECIPES

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

Ingredients

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

SLOW-COOKER FAUX PRIME RIB ROAST RECIPE: HOW TO MAKE IT

Slow-Cooker Faux Prime Rib Roast Recipe: How to Make It image

This is my first original recipe, inspired by a great holiday dinner with friends. I wanted to see if I could do something similar with a less expensive cut of meat. The Faux Prime Rib Roast can also be baked in a covered Dutch oven at 350° for about 1-1/2 hours or until 165°. The beef is also delicious served with regular or horseradish mashed potatoes. —Kimberly Kuhlman, Bryan, Texas

Provided by Taste of Home

Categories Dinner

Total Time 08 hours 35 minutes

Prep Time 20 minutes

Cook Time 08 hours 15 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 pounds small Yukon Gold or medium red potatoes, quartered
3 tablespoons water, divided
1 pound fresh baby carrots
8 tablespoons butter, softened, divided
6 tablespoons prepared horseradish
5 to 6 garlic cloves, minced
2 teaspoons dried rosemary, crushed
2 teaspoons dried thyme
2 teaspoons pepper
3/4 teaspoon salt
1 boneless beef chuck roast (4 to 5 pounds)
2 cups beef broth
1/2 cup white wine or additional beef broth
1 tablespoon all-purpose flour

Steps:

Microwave potatoes with 2 tablespoons water, covered, on high until potatoes just begin to soften, 7-10 minutes, stirring occasionally. Transfer to a 6-qt. slow cooker; add carrots. Meanwhile, mix 6 tablespoons softened butter with horseradish, garlic and seasonings; refrigerate half of butter mixture., In a Dutch oven, heat remaining 2 tablespoons plain butter over medium heat. Brown roast on all sides; transfer to slow cooker. Add broth and wine to Dutch oven; cook 2-3 minutes, stirring to loosen browned bits from pan. Pour over meat. Spread butter mixture over roast; cook, covered, on low until beef is tender, 8-10 hours., Remove roast and vegetables to a serving platter; tent with foil. Mix flour and remaining water until smooth; gradually stir into cooking juices. Cook, covered, on high until thickened, 15-20 minutes., Cut roast into thick slices. Top with remaining butter mixture; drizzle with 1 cup gravy. Serve with potatoes, carrots and remaining gravy.

Nutrition Facts : Calories 626 calories, FatContent 34g fat (16g saturated fat), CholesterolContent 178mg cholesterol, SodiumContent 726mg sodium, CarbohydrateContent 32g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 48g protein.

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SLOW-COOKER FAUX PRIME RIB ROAST RECIPE: HOW TO MAKE IT

This is my first original recipe, inspired by a great holiday dinner with friends. I wanted to see if I could do something similar with a less expensive cut of meat. The Faux Prime Rib Roast can also be baked in a covered Dutch oven at 350° for about 1-1/2 hours or until 165°. The beef is also delicious served with regular or horseradish mashed potatoes. —Kimberly Kuhlman, Bryan, Texas
From tasteofhome.com
Reviews 3
Total Time 08 hours 35 minutes
Category Dinner
Calories 626 calories per serving

Microwave potatoes with 2 tablespoons water, covered, on high until potatoes just begin to soften, 7-10 minutes, stirring occasionally. Transfer to a 6-qt. slow cooker; add carrots. Meanwhile, mix 6 tablespoons softened butter with horseradish, garlic and seasonings; refrigerate half of butter mixture., In a Dutch oven, heat remaining 2 tablespoons plain butter over medium heat. Brown roast on all sides; transfer to slow cooker. Add broth and wine to Dutch oven; cook 2-3 minutes, stirring to loosen browned bits from pan. Pour over meat. Spread butter mixture over roast; cook, covered, on low until beef is tender, 8-10 hours., Remove roast and vegetables to a serving platter; tent with foil. Mix flour and remaining water until smooth; gradually stir into cooking juices. Cook, covered, on high until thickened, 15-20 minutes., Cut roast into thick slices. Top with remaining butter mixture; drizzle with 1 cup gravy. Serve with potatoes, carrots and remaining gravy.

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POT ROAST RECIPE | ALTON BROWN | FOOD NETWORK

From foodnetwork.com
Reviews 4.4
Total Time 4 hours 30 minutes
Category main-dish

Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.

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POT ROAST RECIPE | ALTON BROWN | FOOD NETWORK

From foodnetwork.com
Reviews 4.4
Total Time 4 hours 30 minutes
Category main-dish

Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.

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