Beef Chuck Pot Roast Stew Recipes

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POT ROAST



Pot Roast image

Recipe VIDEO above. The ultimate one-pot family meal! Meltingly tender slow cooker beef and vegetables smothered in a gravy like sauce - because it's so much tastier than just a watery broth! I like to make this in my slow cooker but I've also added directions for pressure cooker, stove and oven.

Provided by Nagi

Categories     Mains     Slow Cooker

Time 8h35m

Number Of Ingredients 13

2 kg / 4 lb beef chuck roast , rolled ((Note 1))
1 tsp each salt and pepper
2 tbsp olive oil
1 onion ((large), cut into large dice)
5 garlic cloves (, peeled and smashed (Note 2a))
5 carrots (, peeled and cut into 2.5cm/1" pieces)
3 celery stalks (, cut into 4 cm / 1.5" pieces)
1 cup (250ml) dry red wine ((sub with beef broth))
3 cups (750ml) beef broth (, salt reduced)
1/3 cup (50g) flour ((plain / all purpose) (GF - Note 2b))
1 tsp dried rosemary
1 1/2 tsp dried thyme
750g / 1.5 lb potatoes (, peeled and cut into 2.5 cm / 1" pieces)

Steps:

  • Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.
  • Heat oil in a skillet over high heat. Brown aggressively all over - a deep dark brown crust is essential for flavour base! Should take about 7 minutes.
  • Transfer beef to slow cooker.
  • In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.
  • Add wine, reduce by half. Transfer to slow cooker.
  • Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.
  • Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.
  • Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, Note 3a for Oven and Stove)
  • Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH, Note 3b)
  • Remove beef. Rest for 5 minutes, then slice thickly.
  • Adjust salt and pepper of Sauce to taste.
  • Serve beef with vegetables and plenty of sauce! Bread also terrific for mopping up sauce - try these No Knead Dinner Rolls, No Yeast Irish Soda Bread or these fabulous Cheese Muffins.

Nutrition Facts : ServingSize 481 g, Calories 615 kcal, Carbohydrate 23 g, Protein 53 g, Fat 33 g, SaturatedFat 13 g, Cholesterol 173 mg, Sodium 704 mg, Fiber 4 g, Sugar 2 g

LEFTOVER ROAST BEEF STEW



Leftover Roast Beef Stew image

It only takes about an hour to change leftover roast beef or leftover steak into a new dish. This recipe is from Kalyn's Kitchen blog: http://kalynskitchen.blogspot.com/2005/11/leftover-roast-beef-italian-stew.html

Provided by Sandylee

Categories     Stew

Time 1h15m

Yield 2-3 serving(s)

Number Of Ingredients 10

1/2 onion, chopped
1/2 green pepper, chopped
1 tablespoon olive oil
8 -10 ounces leftover roast beef or 8 -10 ounces steak
2 cups beef stock (or 1 can beef broth)
1 cup roasted tomatoes or 1 (14 1/2 ounce) can diced tomatoes
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1 cup mushroom, cut in large chunks
1 tablespoon chopped fresh basil

Steps:

  • Cut onion and green pepper into 3/4 inch pieces, and roast beef and mushrooms into 1 1/2 inch pieces.
  • In heavy dutch oven, sauté onions in olive oil for 3 minutes, add green pepper and sauté 3 minutes more.
  • Add beef, stock, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer 45 minutes, stirring occasionally.
  • Taste for seasoning, add salt and pepper if desired.
  • Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more.
  • Serve hot.

INSTANT POT BEEF STEW



Instant Pot Beef Stew image

Make the Best Instant Pot Beef Stew. Tender juicy beef in a rich, thick, & flavorful gravy. You'll love this Easy Instant Pot Stew that's deliciously comforting, healthy, and soul-satisfying to eat!

Provided by Amy + Jacky

Categories     Main

Time 1h30m

Number Of Ingredients 18

2 pounds (1001g) chuck steak or blade steak (, 1.5 inch thick)
1 tablespoon (15ml) olive oil
12 (150g) white mushrooms (, thinly sliced)
2 (214g) small onions (, thinly sliced)
3 cloves (15g) garlic (, crushed and minced)
2 bay leaves
¼ teaspoon (0.35g) dried thyme
¼ cup (63ml) sherry wine
3 - 4 (365g) small Yukon gold potatoes (, quartered)
2 (200g) medium carrots (, cut in 1 ½ inch (4cm) chunks)
2 stalks (150g) celery (, cut in 1 ½ inch (4cm) chunks)
3 tablespoons (50g) tomato paste
½ cup (65g) frozen peas
Salt and black pepper to taste
1½ cup (375ml) unsalted chicken stock
1 tablespoon (15ml) Worcestershire sauce
1 tablespoon (15ml) regular soy sauce
1 tablespoon (15ml) fish sauce ((can substitute with regular soy sauce))

Steps:

  • Brown Chuck Roast Steak: Heat up Instant Pot using the "Sauté More" function. Wait until the Instant Pot says HOT. Pat dry the chuck roast, then season one side of the beef with salt and black pepper. Drizzle 1 tbsp (15ml) olive oil in inner pot. Ensure to coat oil over the whole bottom of the pot. Carefully place the seasoned side of chuck steaks in Instant Pot. Season the other side of beef with salt and black pepper. Brown one side for 7 minutes before flipping over, then brown the other side for another 7 minutes. Set aside the browned steaks in a large container.
  • Optional - Saute Mushrooms: Add sliced mushrooms in Instant Pot, then sauté until all moisture from the mushrooms has evaporated and the edges are slightly crisped & browned (~6 minutes). Taste and season with salt and ground black pepper if necessary. Remove and set aside.
  • Saute Onion and Herbs: Add in sliced onions, then saute for 3 minutes. Add in minced garlic, 2 bay leaves, ¼ tsp (0.35g) dried thyme, then saute for another minute.
  • Deglaze Instant Pot: Pour in ¼ cup (63ml) sherry wine, then completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. Reduce the sherry wine to let some of the alcohol evaporate.
  • Pressure Cook Beef Stew: Turn off the Instant Pot. Cut the browned chuck steak into 1.5 to 2 inches thick cubes. Add 1½ cup (375ml) unsalted chicken stock, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15ml) regular soy sauce, and 1 tbsp (15ml) fish sauce in Instant Pot. Give it a quick mix. *Optional: If you prefer some bites to your vegetables, pressure cook the vegetables at this point at High Pressure for 4 minutes, then Quick Release. Then set aside half of the vegetables, and add them back in later with the frozen peas in Step 6. Add cubed beef in Instant Pot, and ensure they're partially submerged in the liquid. Don't forget to add in the meat juice! Add in quartered potatoes, carrot chunks, and celery. Layer 3 tbsp (50g) tomato paste on the very top.Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 32 minutes, then Natural Release for 10 minutes. Remove the lid carefully.
  • Thicken Beef Stew and Add Vegetables: Bring the gravy to a simmer with the "Saute More" function. Breakdown the mushy potatoes and carrots with a wooden spoon, then stir to thicken the beef stew. *Pro Tip: The beef stew should be thick enough at this point. If necessary, you can thicken the gravy with flour or cornstarch + water mixture. Add in frozen peas, sautéed mushrooms, and the optionally set-aside carrots, celery, and potatoes (See Step 5). Taste and season with salt and ground black pepper if necessary (we added 2 pinches of salt).
  • Serve: Serve this delicious & hearty beef stew with mashed potatoes, pasta, or your favorite side dishes. Enjoy~

Nutrition Facts : Calories 475 kcal, Carbohydrate 25 g, Protein 34 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 103 mg, Sodium 666 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

PRESSURE-COOKER BEEF STEW



Pressure-Cooker Beef Stew image

I like to serve this twist on traditional stew with fresh rolls on crusty bread. The roast and vegetables cook quickly and make a comforting meal. My family loves this unique pressure cooker beef stew. -Joanne Wright, Niles, MI

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 13

1 boneless beef chuck roast (2 pounds)
1 tablespoon canola oil
5 cups water, divided
8 medium potatoes, peeled and quartered
4 medium carrots, halved widthwise
1 medium onion, quartered
1 teaspoon minced garlic
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 bay leaves
2 to 3 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides. Press cancel and remove roast. Place trivet insert and 4 cups water in pressure cooker. Set roast on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally., Remove roast and keep warm. Remove trivet. Skim fat from cooking juices and stir in remaining 1 cup water. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure., Remove vegetables with a slotted spoon; keep warm. Remove and discard bay leaves. In a small bowl, mix cornstarch and 1/4 cup cold water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast and vegetables.

Nutrition Facts : Calories 530 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 403mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 8g fiber), Protein 36g protein.

BEST CHUCK ROAST RECIPE



Best Chuck Roast Recipe image

Our Beef Chuck Roast is braised slowly to create a wonderfully tender and flavorful meal!

Provided by Isabel Laessig

Categories     Main

Time 6h35m

Number Of Ingredients 14

4 lb boneless beef chuck roast
2 tablespoons butter (unsalted )
1 tablespoon vegetable oil
1 large yellow onion (peeled and cut into large wedges)
2 cloves garlic (peeled or 1 tablespoon of garlic powder)
6 carrots (whole)
2 celery stalks (cut into large pieces)
4 potatoes (cut into large pieces)
2 sprigs fresh rosemary (or 2 teaspoons of dried rosemary)
2 bay leaves
6 ounce tomato paste
1 cup red wine
2 cups beef stock
Salt and pepper to taste

Steps:

  • Preheat oven to 350˚F. Season the beef on all sides with salt and pepper.
  • In a large Dutch oven, place the butter and vegetable oil over medium high heat. Once hot and the butter is melted, add the seasoned beef and sear until golden brown on all sides. Remove to a plate and set aside.
  • Toss together the onion, garlic, carrots, celery, potatoes, rosemary in the pan. Allow to cook, stirring occasionally, until browned. Stir in the tomato paste and continue to cook for another 2-3 minutes.
  • Deglaze the pan with the red wine, scraping up the brown bits from the bottom of the pan, and continue to cook for another 2-3 minutes.
  • Place the seared beef back in the pan and top with the beef stock and add bay leaves.
  • Cover and transfer to the preheated oven. Cook until the beef is tender and shreds easily, about 5-6 hours. Season with more salt and pepper if needed. Remove the bay leaves before serving. Serve hot with desired sides.

Nutrition Facts : Calories 316 kcal, Carbohydrate 10 g, Protein 24 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 85 mg, Sodium 245 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CREAMY MUSHROOM BEEF CHUCK ROAST RECIPE



Creamy Mushroom Beef Chuck Roast Recipe image

Take a tough chuck roast, slow cook it on low for hours and turn it into a buttery soft roast with a creamy mushroom onion gravy - ALL in one roaster!

Provided by Karlynn Johnston

Categories     Main Course

Time 5h5m

Number Of Ingredients 7

5 pounds chuck roast
1 tablespoon olive oil
one 454 grams package of white or cremini mushrooms
1 large yellow onion, chopped
one 1 ounce package dry onion soup mix
two 10.75 ounce can of cream of mushroom soup
1 1/4 cups water

Steps:

  • Pre-heat your oven to 400 °F.
  • Heat a skillet or the Dutch oven over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the Dutch oven or lidded roaster.
  • Place the mushrooms and onion around the chuck roast.
  • Whisk together the soups and the water until as smooth as possible ( it usually is chunky a bit, that's ok!) Pour over the roast.
  • Place the lid on top of the roaster/Dutch oven and place in the preheated oven. Cook for 20 minutes then turn down the oven to 325°F.
  • Cook for another 4-5 hours until the roast pulls apart easily when touched with a fork.
  • Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.

Nutrition Facts : ServingSize 8 g, Calories 781 kcal, Carbohydrate 13 g, Protein 77 g, Fat 46 g, SaturatedFat 20 g, Cholesterol 273 mg, Sodium 1794 mg, Sugar 2 g

PERFECT POT ROAST



Perfect Pot Roast image

Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Steps:

  • Preheat the oven to 275 degrees F.
  • Generously salt and pepper the chuck roast.
  • Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
  • Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
  • If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
  • With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
  • Add in the onions and the carrots, along with the fresh herbs.
  • Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

BEEF CHUCK STEW



Beef Chuck Stew image

Make and share this Beef Chuck Stew recipe from Food.com.

Provided by Papa D 1946-2012

Categories     Stew

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 1/2 lbs beef chuck, cut into 2-inch cubes
flour (for dredging)
4 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons Dijon mustard
2 medium onions, cut into sixths
5 garlic cloves, minced
1 (4 ounce) can tomato paste
6 cups beef broth, plus
1 cup dry red wine
2 bay leaves
4 medium potatoes, quartered and cubed
4 medium carrots, cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
1 (28 ounce) can peeled tomatoes, lightly crushed
salt and pepper

Steps:

  • Preheat the oven to 275°F.
  • Season half the beef with salt and pepper, and then dredge in the flour. Shake off excess flour. Add olive oil to a large dutch oven over medium-high heat and brown beef cubes. Using a slotted spoon transfer the beef to a plate. Repeat with the remaining beef.
  • De glaze pan with 1 cup of broth then pour all back into broth container.
  • Melt the butter over medium-high heat; add the onions and cook, stirring until lightly browned. Add the garlic and cook, stirring, until fragrant about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute. Return the beef to the pot and add the broth and wine, and bring to a simmer.
  • Stir in Dijon mustard and add bay leaves. Season to taste with salt and pepper. Cover and transfer to the oven. Stew the meat until tender, about 1-½ hours.
  • Remove from the oven and skim the fat from the cooking liquid. Add the potatoes, carrots, celery, and the tomatoes with juice, and bring to a simmer. Stew uncovered, on top of stove, skim and stir occasionally, until liquid has thickened and the beef and vegetables are tender, about 1 hour. Remove the bay leaves, season to taste and serve.

Nutrition Facts : Calories 832.2, Fat 51.4, SaturatedFat 18.8, Cholesterol 141.3, Sodium 948.6, Carbohydrate 43.9, Fiber 7.7, Sugar 11, Protein 42.8

BEEF POT ROAST



Beef Pot Roast image

This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.

Provided by Teresa C. Rouzer

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 2h20m

Yield 8

Number Of Ingredients 7

2 teaspoons olive oil
4 pounds boneless chuck roast
1 onion, chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
  • Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

Nutrition Facts : Calories 550.6 calories, Carbohydrate 1.6 g, Cholesterol 161 mg, Fat 41.9 g, Fiber 0.3 g, Protein 39.4 g, SaturatedFat 16.6 g, Sodium 445.7 mg, Sugar 0.6 g

THE ULTIMATE BEEF STEW



The Ultimate Beef Stew image

Provided by Tyler Florence

Categories     main-dish

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 29

1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
3 tablespoons butter
2 cups all-purpose flour
2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
Sea salt and freshly ground black pepper
1 bottle good quality dry red wine (recommended: Burgundy)
8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest removed in three 1-inch strips
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes, scrubbed clean and cut in 1/2
1/2 pound carrots, peeled and sliced
2 cups frozen pearl onions, a large handful
1 pound white mushrooms, cut in 1/2
1/2 pound garden peas frozen or fresh
Fresh flat-leaf parsley, chopped, for garnish
Horseradish Sour Cream, recipe follows, for garnish
Toasted Peasant Bread, recipe follows, for serving
1 cup sour cream
1 tablespoon prepared horseradish
Olive oil
Salt and pepper
Chives, finely chopped, as garnish
1 loaf peasant bread, sliced into 1/2-inch pieces
Extra-virgin olive oil
4 garlic cloves, halved
Chopped parsley leaves

Steps:

  • Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
  • While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
  • Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
  • After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
  • To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
  • Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.
  • Preheat the oven to 500 degrees F.
  • Put a sheet pan in the oven so that it gets good and hot.
  • Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.

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2011-02-03 Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours. Remove the pot …
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SLOW COOKER POT ROAST STEW | BETTER HOMES & GARDENS
slow-cooker-pot-roast-stew-better-homes-gardens image
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2013-12-04 Leftover Pot Roast Stew Make your leftover pot roast do double duty by transforming it into a beef stew using homemade beef stock, fresh veggies and spices. This melt-in-your-mouth and flavorful stew is a great excuse for making extra pot roast. Serves: 4-6 (depending on how much beef is leftover & the appetite!) Ingredients Leftover pot roast in it's original broth, shredded (like this pot ...
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SOUTHWESTERN BEEF AND BEAN STEW - CERTIFIED ANGUS BEEF
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Category Soups & Stews, One Pan
Servings 6-8


BONELESS BEEF CHUCK POT ROAST STEW RECIPE - PAULA DEEN
Sprinkle the meat on all sides with the House Seasoning. Heat the oil until hot in a large pot, and then add the meat and sear on all sides. Add the carrots, parsnips and onions and saute for 2 minutes, and then add the garlic and cook for 1 minute more. Stir in the tomatoes, wine and bay leaf. Cook, covered, until tender, about 55 minutes.
From pauladeen.com
Servings 6-8


BACON CABBAGE CHUCK BEEF STEW: PALEO COMFORT FOOD! - THE ...
2014-03-25 To your slow cooker add in the following order: bacon slices to line the bottom. onion slices and garlic. the chuck roast. the cabbage slices. the thyme. the broth. add few pinches of sea salt and a liberal amount of freshly ground black pepper. Cook on low for 7 hours.
From thenourishedcaveman.com
5/5 (8)
Estimated Reading Time 2 mins
Category Main


OVEN BAKED CHUCK ROAST RECIPE - BEST BEEF RECIPES
2021-08-13 The secret to an incredible beef chuck roast recipe is to let it cook for long enough. I cook my chuck roast for 6 hours and 20 minutes, and by the time it's done it's fall-apart tender with soft carrots and potatoes all cooked in the same pot. What is a chuck roast? You may also hear chuck roast called chuck eye, chuck roll, and even simply "pot roast". It's a beef cut from the shoulder, …
From bestbeefrecipes.com
5/5 (4)
Total Time 6 hrs 35 mins
Category Main Course
Calories 316 per serving


CROCK POT CHUCK ROAST STROGANOFF RECIPE - ALL INFORMATION ...
Instant Pot Pot Roast Beef Stroganoff. Set Instant Pot to Sauté setting and add oil. Sear beef on both sides, about 2-3 minutes, and set aside. Add onions, garlic, and mushrooms and sauté until tender, about 3-4 minutes. Deglaze Instant Pot with beef broth, stir in mustard and Worcestershire sauce, and add chuck roast to pot.
From therecipes.info


BEEF CHUCK POT ROAST STEW - TFRECIPES.COM
Beef Chuck Pot Roast Stew. THE ULTIMATE BEEF STEW. Recipe From foodnetwork.com. Provided by Tyler Florence. Categories main-dish. Time 3h30m. Yield 4 to 6 servings. Number Of Ingredients: 29. Ingredients; 1/4 cup extra-virgin olive oil, for frying, plus more to drizzle: 3 tablespoons butter: 2 cups all-purpose flour: 2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is ...
From tfrecipes.com


POT ROAST VS BEEF STEW - THEYDIFFER.COM
2015-12-10 Pot roast and beef stew are two of the most popular dishes which are made in almost all parts of the world with slight variations and ways of cooking. It all depends on the variety of meat as well as the type of recipe that is being used which determines the difference between pot roast and beef stew. Definitions . Beef Stew. Beef stew is a combination of solid food ingredients that are cooked ...
From theydiffer.com


10 BEST BEEF CHUCK ROAST CROCK POT POT ROAST RECIPES | YUMMLY

From yummly.com


CLASSIC BEEF STEW | CHUCK ROAST RECIPE - YOUTUBE
Nothing warms the heart and satisfies the hunger quite like this Classic Beef Stew recipe. With some cubed chuck roast, your next meal will be one to remembe...
From youtube.com


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