Missy's Chuck Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Cooking Oil - 2 tbspChuck Roast (8.2 ounces after cooked and trimmed)Diced onion - 1 cMinced Garlic - 2 clovesPotatoes - 3 cups dicedCarrots - 2 cups slicedFlour - 2 TbsCorn Starch - 4 TbsWater - 10 c.Beef Boullion Cubes - 2SaltCoarse ground pepperCayenne pepperParsleyGarlic powder
Heat two tablespoons of cooking oil in cast iron dutch oven.
Rub chuck roast with a blend of salt, ground pepper, cayanne, parsley and garlic salt. Spread one tablespoon flour onto meat.
Place onion and garlic into pot. Lay roast atop seasonings. Spread remaining tablespoon of flour onto bare side of roast. Brown both sides to sear meat.
Add water. Season with salt, boullion cubes, black pepper, cayenne pepper, and parsley. Bring to a boil. Lower heat to medium-low and cover. Cook for 30 minutes. Remove meat. Raise heat to medium-high and leave uncovered to reduce stock. Trim all fat from meat and cut into bitesized cubes.
Return stock to a boil. Add carrots and potatoes. Cook until tender. Remove one cup of hot stock. To a quarter cup cold water, add corn starch and blend well. Add to the reserved stock and blend well. Add that to the pot and blend well. (This step helps avoid the corn starch gunking up the stock.) After stock thickens, return meat and serve over rice.
Yields 8-1 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user YATMAMA.
Rub chuck roast with a blend of salt, ground pepper, cayanne, parsley and garlic salt. Spread one tablespoon flour onto meat.
Place onion and garlic into pot. Lay roast atop seasonings. Spread remaining tablespoon of flour onto bare side of roast. Brown both sides to sear meat.
Add water. Season with salt, boullion cubes, black pepper, cayenne pepper, and parsley. Bring to a boil. Lower heat to medium-low and cover. Cook for 30 minutes. Remove meat. Raise heat to medium-high and leave uncovered to reduce stock. Trim all fat from meat and cut into bitesized cubes.
Return stock to a boil. Add carrots and potatoes. Cook until tender. Remove one cup of hot stock. To a quarter cup cold water, add corn starch and blend well. Add to the reserved stock and blend well. Add that to the pot and blend well. (This step helps avoid the corn starch gunking up the stock.) After stock thickens, return meat and serve over rice.
Yields 8-1 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user YATMAMA.
Nutritional Info Amount Per Serving
- Calories: 153.3
- Total Fat: 5.5 g
- Cholesterol: 18.9 mg
- Sodium: 48.9 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 2.6 g
- Protein: 7.5 g
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