Boneless Chuck Roast Recipe Recipes Recipe For Stuffed

STUFFED ITALIAN BEEF STROMBOLI

Steps:

• Preheat the oven to 375 degrees F; line a baking sheet with parchment paper.
• On a floured surface, roll out the dough and cut it into two 12-by-14-inch portions. Layer half of the cheese, then half of the Italian Beef, giardiniera and red peppers on each portion of dough. Using a pastry brush, paint one of the short borders with the egg wash. Starting with the unwashed side, roll the dough into a cylinder, pinching the ends to seal. Transfer to the prepared baking sheet, poke with a fork or sharp knife to vent and brush with olive oil.
• Bake until golden brown on top, 20 to 25 minutes. Let stand for 15 minutes before cutting and serving with a sidecar of strained jus from the Italian Beef.
• Position a rack in the middle of the oven and preheat the oven to 350 degrees F.
• Liberally season the roast with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Sear the roast, browning on all sides until golden and caramelized. Reduce the heat if the oil begins to smoke. Transfer the roast to a plate and lower the heat to medium.
• Add the onions and saute, stirring occasionally, until they are just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, 1 minute. Deglaze the pan with the red wine and cook until you no longer smell the alcohol and the wine has reduced. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the braising liquid.
• Return the roast and any accumulated juices back to the pot. Transfer to the oven and cook, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Transfer the roast to a cutting board and tent with foil. Once the roast has cooled, pull the meat into smaller chunks.
• Strain the braising liquid through a fine-mesh strainer and return to the pot. Bring to a simmer and adjust the seasoning if necessary. Serve the jus with the meat.

MEXICAN SHREDDED CHUCK ROAST

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Cut chuck roast into 3-inch cubes, removing excess fat and connective tissue. Season beef with salt and pepper.
• Heat grapeseed oil in a large Dutch oven over high heat. Sear cubes of beef a few at a time, until well browned on all sides, about 4 minutes per batch. Reserve browned beef in a bowl. Reduce heat to medium and add onion and garlic. Cook until soft and just beginning to brown, about 10 minutes.
• Add 1 cup beef broth to onion mixture and stir well; simmer for 1 to 2 minutes. Add beef and pour in guajillo sauce. Add a little beef broth to the empty jar, seal, and shake to release remaining sauce; pour over the beef. Pour in enough of the remaining broth to just cover the beef. Add bay leaves and bring to a gentle simmer.
• Bake in the preheated oven, covered, until beef is fork-tender, about 2 1/2 hours.
• Remove beef from sauce and set aside; discard bay leaves. Skim off excess fat from the top of the cooking liquid and bring to a boil to reduce slightly. Shred beef with two forks and return to cooking sauce.

GARLIC CHUCK ROAST

Steps:

• With a sharp knife, cut 15 slits in roast; insert garlic into slits. Sprinkle meat with salt and pepper. , In a Dutch oven, brown meat in oil; drain. Place bay leaves on top of roast; top with onion slices. Drizzle with butter. Add water to pan. Cover and bake at 325° for 1-1/2 hours., Baste roast with pan juices; add carrots. Cover and bake 45-60 minutes longer or until meat and carrots are tender. Discard bay leaves. Let roast stand for 10 minutes before slicing. Thicken pan juices if desired.

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 PORK ROAST

Steps:

• Preheat oven to 400 degrees F.
• Brown sausage in a saute pan. Add apples and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. Let cool before stuffing.
• Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in the center and tie roast with enough butcher's twine to hold it together.
• Heat oil in a large saute pan. Add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes.
• Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing. Slice roast into 12 pieces. Serve 2 slices per serving, garnished with parsley.

TENDER AND JUICY CHUCK ROAST

Steps:

• season roast with salt and pepper on both sides making sure to rub it in really good with a spoon or your hands.
• Place in a roasting pan.
• pour chicken stock around the roast.
• Spray about 8 sprays of butter spray onto the top of your roast.
• Cook in a 350 degree oven for about an hour and a half.
• Make sure to let the roast rest for at least ten minutes before serving so all of the juices don't run out.
• Place the pan on top of the stove on a burner set to medium heat.
• Add two tbs of butter and two tbs of flour and let cook for one minute.
• Add one 14 oz can of chicken stock whisking constantly until all flour lumps are gone.
• Season with salt and pepper.
• Pour over roast.

COWBOY CHUCK ROAST WITH ONION GRAVY

Steps:

• Trim fat from beef. Season beef on all sides with salt and pepper.
• In a 5-quart Dutch oven brown beef on all sides in hot oil.
• Remove beef from Dutch oven and set aside.
• In same Dutch oven cook onions over medium heat 4 to 5 minutes or just until edges begin to brown.
• Stir in garlic; cook 1 to 2 minutes or until fragrant.
• Place beef on onion mixture.
• Add coffee, tomatoes, and mole sauce.
• Bring to boiling. Reduce heat and simmer, covered, 1-1/2 to 2 hours or until beef is tender.

STUFFED SIRLOIN ROAST

Steps:

• In a large skillet, cook 6 bacon strips over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. Crumble bacon and set aside. In drippings, saute onion, celery and carrot until crisp-tender. Remove from heat; stir in bread crumbs, parsley, garlic powder, pepper and bacon. Let stand until liquid is absorbed., Preheat oven to 325°. Cut a lengthwise slit down the center of roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1-in. thickness. Remove plastic; spread stuffing over meat to within 1 in. of edges. Close roast and tie at 1-in. intervals with kitchen string., Place on a rack in a shallow roasting pan. Cut remaining bacon strips in half; arrange over top of roast. Bake, uncovered, 1-1/2 to 2 hours or until meat reached desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing.