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Collard Valley Cooks is an Affiliate of Amaon & Rada Knives

Braised Chuck Roast

Chuck Roast- Pot Roast – Old Fashioned Recipes – Collard Valley Cooks This method of cooking a Chuck Roast delivers a tender and outstanding flavored roast. Using a braising pan enhances the flavors of the spices and keeps the roast tender and juicy.
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With the economy's food prices rising sky high, it is a great time to purchase beef roast and cook at home. This recipe has simple ingredients that you should already have as staples in your own kitchen. Add this great pot roast recipe to your menu planning this week!   

Braised Chuck Roast
This recipe is in our Volume 3 Cookbook

1 LARGE CHUCK ROAST
1 CUP FLOUR
COURSE GROUND PEPPER & KOSHER SALT
ROASTED GARLIC POWDER (BADIA BRAND)
FREEZE DRIED PARSLEY & FREEZE-DRIED BASIL
FRESH ROSEMARY (OPTIONAL)
ONION (CUT INTO LARGE PIECES)
1 GARLIC CLOVE
1 STALK CELERY (CUT IN LARGE PIECES)
1 LARGE CARROT (PEELED AND CHOPPED)
2 CUPS CHICKEN STOCK
5 SHAKES WORCESTERSHIRE SAUCE
OLIVE OIL (OR CORN OIL)
1/4 CUP BUTTER WATER TO COVER

​Set roast out at room temperature for 1 hour. Salt and pepper well on both sides. Dredge with flour and brown on all sides in a preheated skillet with oil. Add garlic powder, parsley, basil, rosemary, garlic, onion, celery, carrots, stock, Worcestershire, and butter. Cover with water and simmer on low for 5-6 hours, until meat is tender enough to separate with a fork. Take out meat and strain broth. Put 1/4 cup flour in a pan with 1/4 cup butter, brown. Finally, add 3 cups of reserved stock and cook until it thickens like gravy.

Tammy’s Tip: “Heat herbs in braiser first to enhance the flavors. Take out and start the instructions.”
 COLLARD VALLEY COOKS VOL 3 COOKBOOK


Rights: This recipe has a copyright in our Cookbook.  You are allowed to use it for personal use only.