Beef Chuck Roast Recipes Recipe For Stuffed

STUFFED AND ROLLED ROAST BEEF

Steps:

• Using a large chef's knife or carving knife, slice roast lengthwise, stopping when you are about 1/2 inch (1 cm) from bottom of the roast. Open the roast up like a book and cut one side to "unroll" the roast to be about 3/4 inch (2 cm) thick piece of meat. Do the same with the other side so that you end up with a rectangular piece of meat that is about 3/4 inch (2 cm) thick. Using a flat meat mallet, pound the roast to about 1/2 inch (1 cm) thickness; set aside.
• In a large skillet over medium high heat, cook spinach until wilted. Drain any water. Add oil and return to me-dium heat. Add garlic, pepper and parsley; cook, stirring for about 5 minutes or until pepper is softened. Re-move from heat; stir in Parmesan, pine nuts and green onions; set aside.
• Lay prosciutto evenly over roast and sprinkle with shredded cheese. Spread spinach mixture evenly over top. Roll up jelly roll style and tie with kitchen string at 2 inch (5 cm) intervals. Season with salt and pepper.
• Place roast on rack in shallow pan or lined baking tray; oven-sear in preheated 450˚F (230˚C) oven for 10 minutes. Reduce heat to 275˚F (140˚C) and cook for about 1 hour and 15 minutes or until meat thermometer reaches 135˚F (57˚C). Remove from oven; cover loosely and let stand 10 minutes before slicing.

STUFFING STUFFED BEEF TENDERLOIN

Steps:

• In a shallow dish, combine the oil, Worcestershire sauce and seasonings. Make a lengthwise slit about three-fourths of the way through the tenderloin. Place in dish; turn to coat. Cover and refrigerate for 4 hours or overnight., In a large skillet, saute the mushrooms, onions and water chestnuts in butter until onion is tender. Remove from the heat. Stir in the remaining stuffing ingredients. Drain and discard marinade. Open tenderloin; spoon stuffing on one side. Close and tie with kitchen string. Place in a greased shallow roasting pan., Bake, uncovered, at 350° for about 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before removing string and slicing.

MELT-IN-YOUR-MOUTH CHUCK ROAST

Steps:

• Mix first10 ingredients. Place onion, green pepper and celery in a 5-qt. slow cooker; place roast over top. Pour tomato mixture over roast. Cook, covered, on low until meat is tender, 5-6 hours., Remove roast. Strain cooking juices, reserving vegetables. Transfer juices to a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve roast and vegetables with gravy. Freeze option: Place sliced beef and vegetables in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered saucepan, stirring gently and adding a little broth or water if necessary.

BEST CHUCK ROAST RECIPE

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.

18 WAYS TO USE LEFTOVER ROAST BEEF

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

STUFFED BEEF POT ROAST

Steps:

• Preheat the oven to 170°C, 150°C Fan, Gas Mark 3. In a small bowl mix together the peppers, tomato, spring onions, garlic, thyme and bay leaves. Season the joint and make a deep cut along the centre of the joint at both ends. Stuff with the pepper mixture. Transfer to a large shallow dish and spoon over any remaining mixture. Pour over the vinegar, cover and marinate in the refrigerator for 4 hours, or if time allows, overnight. Remove the joint and place on a board. Pat dry and rub with the sugar. Reserve the marinade. Heat the oil in a large frying pan and brown the joint on all sides. Transfer to a large ovenproof dish and add the onions, stock and the reserved marinade. Bring to the boil, reduce the heat, cover with greaseproof paper and the lid. Cook in the oven or on a low heat on the hob for 2-2½ hours until the meat is tender, stirring occasionally. 40 minutes before the end of cooking remove the dish from the oven, add the carrots, swede and potatoes and return to the oven. Serve with hot crusty bread.

ROLLED CHUCK ROAST STUFFED WITH GARLIC AND SHALLOTS

Steps:

• Preheat oven to 350 degrees . Take netting of the roast and unroll roast. Cut into roast so it lays flat.
• Peel and cut shallots in half and make thin slices . Peel and lay garlic down and cut into thin slices.
• In a small bowl combine water, beef bouillon, Worcestershire sauce and kitchen bouquet, set aside.
• Sprinkle some garlic powder, black pepper, slat and rosemary onto the roast. Lay even amounts of shallots and garlic on roast. Save some garlic and shallots for later. Now roll up the roast and put netting back on.
• In a roasting pan add half of the liquid mixture. Place roast in pan. Pour remaining liquid on top of roast. Sprinkle garlic, shallots, garlic powered, salt, black pepper and rosemary on top.
• Cook uncovered 2 hours, turn the roast over half way between cooking time .
• Eugenia deGroot 2008.

STUFFED BEEF ROAST WITH RED WINE SAUCE

Steps:

• saute onion in oil over medium-high heat, for 5 to 10 minutes, stirring often.
• Add bacon. Cook for about 5 minutes until bacon is crisp. Do not drain.
• Combine bread crumbs, parsley, horseradish, and pepper. Add the bacon and onions and mix well.
• Cut a deep pocket into the long side of the roast, almost all the way through.
• Spoon stuffing into pocket. Tie with butcher string at 1 inch intervals.
• Place on rack in roasting pan. Pour water into bottom of pan.
• Roast uncovered, in 350 oven for about 1 3/4 hours until meat thermometer reads 155 for medium, or until desired doneness.
• Let stand, tented with foil, for 15 minutes before cutting into 1/2 inch slices.
• Red Wine Sauce:.
• Drain all but 2 Tbs drippings from roasting pan. Put in sauce pan and wisk in flour until smooth.
• Heat and stir for 1 minute.
• Add broth, wine, horseradish, salt and pepper. Cook for about 10 minutes until boiling and thickened. Strain.
• Serve over slices of beef.

GARLIC STUFFED ROAST

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Trim off any excess fat from roast. Make several deep slits and insert a half clove of garlic in each slit.
• Place roast in an aluminum oven pouch. Pour soup over roast. Then sprinkle soup mix over the roast followed by the Worcestershire sauce. Seal pouch tightly and place on a baking sheet.
• Bake in a preheated oven for 8 to 9 hours.

BEER-BRAISED CHUCK ROAST AND ONIONS

Steps:

• Put oven rack in middle position. Preheat oven to 325F. Pat beef dry and rub with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in oven proof, 5-quart, wide heavy pot over medium high heat until hot - not smoking - and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
• Add onions to pot and saute, stirring, until pale golden, about 10 minutes. Add garlic, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, for two minutes. Add stout and water, bring to a boil, return beef to pot and cover. Braise in oven, turning after one hour until beef is tender - three to three and a half hours total. Let stand uncovered in onion sauce about 30 minutes before serving.