Boneless Beef Chuck Roast Recipes Recipe Fo Recipe For Meatloaf

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.

SLOW COOKER ROAST BEEF

Steps:

• Take the piece of meat out of the refrigerator, unwrap it and let stand at room temperature while preparing the vegetables.
• Dice the carrots, celery stalks and onions. Place all the vegetables in the bottom of the slow cooker and mix. (You can cut the carrots into thin slices if you prefer.
• Heat the olive oil in a pan. When the oil is hot, sear the meat 2 to 3 minutes per side.
• Place the piece of meat over the vegetables in the slow cooker.
• In a bowl, combine the unsalted beef broth, balsamic vinegar and liquid honey. Then pour the broth over the piece of meat.
• Place the chopped garlic and pepper on the meat.
• Program your slow cooker to cook at low temperature for 8 hours.
• At the end of cooking, remove the piece of meat and set it aside. Be careful, this one could be so tender that it will come undone when handling it. This is exactly what we want.
• In a glass, mix the water and the cornstarch. Then mix everything in the slow cooker and program there for cooking at high temperature for 30 minutes.
• Break up the meat and mix there with the vegetables and the broth. Let cool a bit before serving.

FRENCH ONION BEEF ROAST WITH RICE RECIPE - (4.2/5)

Steps:

• 1. Preheat large sauté pan on medium-high 2-3 minutes. Place 1/4 cup of the flour on plate (may be paper). Dredge roast in flour, coating both sides. 2. Place oil in large sauté pan; swirl to coat. Add roast (wash hands); cook 4 minutes on each side to brown. Transfer roast to slow cooker; place slow cooker heat setting to low. 3. Reduce heat on large sauté pan to medium-low. Stir remaining 2 tablespoons flour into drippings in pan; cook 1 minute, stirring until smooth. Stir in soup, dry soup mix, and mushrooms; bring to a boil. Transfer soup mixture to slow cooker. 4. Cook 8-10 hours or until meat pulls apart easily with a fork. 5. Twenty minutes before serving, fill medium saucepan 1/2 full of water. Cover and bring to boil on high for rice. Add rice pouches to boiling water; boil 10 minutes. (Rice can stand in water, off heat source, up to 30 minutes before serving.) 6. Remove rice pouches from water, allowing water to drain completely. Place rice in serving dish and season as desired. Serve roast and gravy over rice. 1. Combine all ingredients (including liquid from 1 can of beans) in microwave-safe bowl. 2. Cover and microwave on HIGH 6 minutes, stirring once, or until thoroughly heated. Stir and serve.