FRENCH ONION IRISH STOUT CHUCK ROAST
I made this great tasting Chuck Roast after my husband & I went shopping for groceries. My husband never says no when Beef is on the menu. I was content having Corn Bread Cups with Collard Greens & Tomatoes Onions & Peppers in a Vinaigrette Dressing. Of course with the Roast you must do Potatoes of some sort & for us it was...
Provided by Rose Mary Mogan
Categories Beef
Time 4h25m
Number Of Ingredients 16
Steps:
- 1. This is the Boneless chuck roast that I purchased.
- 2. Add spices to a small bowl, then blend together. Season roast liberally with spices on all sides then allow to marinate at room temperature for about 20 to 30 minutes.
- 3. Wash peel and cut up celery & carrots into bite size pieces. Arrange around Roast, add bay leaves.
- 4. Dredge roast in flour, and if there is any left over add to skillet or pot you are cooking the roast in. I used a 16 inch cast Iron skillet.
- 5. Peel and quarter onions and arrange around roast. Then add the prunes mixed in with veggies .
- 6. Carefully pour in both bottles of beer. Cover with lid. Place in preheated 300 degrees F. oven and roast for 3 1/2to 4 hours. I set timer for three and a half hours, then allowed it to cook for an additional half hour, while I prepared the remainder of the dinner.
- 7. Remove from oven allow to sit for 15 minutes.
- 8. Lift from skillet with large 8 inch cake spatula, or what ever you have available, to a large platter. Slice with a sharp knife, I used an electric knife, arrange vegetables around roast if desired, and garnish with chopped chive parsley or green onions.
IRISH STOUT BEER POT ROAST
I have had so many requests for this recipe I thought I should share it online! Serve with crusty bread and butter.
Provided by Lisa Marie
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h25m
Yield 4
Number Of Ingredients 10
Steps:
- Mix beer, cream of mushroom soup, onion soup mix, onion, and garlic together in a slow cooker. Season beef chuck roast with salt and pepper, and place in the slow cooker. Arrange the carrots and potatoes around the meat.
- Cook on Low for 6 hours, then add the celery. Continue cooking until the roast falls apart easily and the potatoes are softened, about 2 hours more. Serve the meat and vegetables with the remaining gravy on top.
Nutrition Facts : Calories 628.7 calories, Carbohydrate 37.1 g, Cholesterol 129.2 mg, Fat 36.2 g, Fiber 5.1 g, Protein 38.2 g, SaturatedFat 13.6 g, Sodium 1271.6 mg, Sugar 7.2 g
IRISH ROAST BEEF WITH GUINNESS AU JUS
Roast beef that has been marinated in Guinness® beer and then slathered with garlic and herbs. Cooked in the oven on a low heat, this roast beef is tender and delicious and full of robust flavor. The au jus made with the leftover roast juices is the icing on the cake.
Provided by The Meal Planner
Categories Main Dish Recipes Roast Recipes
Time 23h30m
Yield 4
Number Of Ingredients 10
Steps:
- Place the beef in a roasting pan and pour the beer over the meat. Cover the pan with plastic wrap, and marinate in the refrigerator overnight, turning once.
- Preheat an oven to 250 degrees F (120 degrees C).
- Remove the roast from the stout and pat dry. Heat the olive oil in a large frying pan over medium-high heat. Brown the roast on all sides. Set the browned roast on plate.
- Crush the rosemary, thyme, steak seasoning, and pepper in a mortar and pestle. Add the minced garlic and stir to make a paste. Spread the paste over the outside of the roast. Place the roast back into the roasting pan with the stout and cover loosely with foil. Bake in the preheated oven for 2 hours. Add the potatoes to the roasting pan and leave off the foil to let the roast get a crispy coating.
- Bake to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about another hour. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 20 minutes before slicing.
- Pour the pan juices into a pot and bring to a boil over medium heat. Simmer until the juices have reduced and thickened, about 10 minutes. Season to taste with salt and pepper. Strain the juices and serve with the beef and roasted potatoes.
Nutrition Facts : Calories 465.5 calories, Carbohydrate 21.3 g, Cholesterol 103 mg, Fat 29 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 10.6 g, Sodium 185.7 mg, Sugar 0.9 g
CARAMELIZED ONION CHUCK ROAST
Wonderfully fork-tender, this tasty roast with sweet onions makes the perfect comfort food at the end of a long day. -Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 4 servings plus leftovers.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients; set aside. Sprinkle roast with onion salt and pepper. In a large skillet, brown meat in oil on all sides. Place onions and roast in a 5-qt. slow cooker; pour beer mixture over top. Cover and cook on low for 8-10 hours or until meat is tender., Remove roast and onions and keep warm. Skim fat from cooking juices; transfer 2 cups to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Serve with half of the roast and onions. Save the remaining roast, onions and cooking juices for Vegetable Beef & Barley Soup (recipe also in Recipe Finder) or save for another use.
Nutrition Facts : Calories 488 calories, Fat 23g fat (9g saturated fat), Cholesterol 147mg cholesterol, Sodium 523mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 46g protein.
POT-ROAST BEEF WITH FRENCH ONION GRAVY
Silverside and topside are cheaper and leaner cuts of meat, well-suited to slow-cooking. The stock and juices make a great sauce when combined with caramelised onions
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden.
- Lift the beef onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the beef halfway through cooking.)
- Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside.
- When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole, or slice the beef and bring to the table on a platter, with the carrots to the side and the gravy spooned over.
Nutrition Facts : Calories 487 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
FRENCH-STYLE POT ROAST
Make and share this French-Style Pot Roast recipe from Food.com.
Provided by KathyP53
Categories Roast Beef
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Season meat with kosher salt. Place on wire rack in rimmed baking sheet, and let rest at room temperature for 1 hour.
- Meanwhile, bring wine to simmer in large saucepan over medium-high heat. Cook until reduced to 2 cups, about 15 minutes. Using kitchen twine, tie parsley sprigs, thyme sprigs, and bay leaves into bundle.
- Pat beef dry with paper towels and season generously with pepper. Tie three pieces of kitchen twine around each piece of meat to keep it from falling apart.
- Adjust oven rack to lower middle position and heat oven to 300°F Cook bacon in large Dutch oven over medium-high heat, stirring occasionally, until crisp, 6-8 minutes. Using slotted spoon, transfer bacon to paper-towel lined plate and reserve. Pour off all but 2 tbsp of bacon fat; return Dutch oven to medium-high heat and heat until fat begins to smoke. Add beef to pat and brown on all sides, 8-10 minutes total. Transfer beef to large plate and set aside.
- Reduce heat to medium; add onion and cook,, stirring occasionally, until beginning to soften, 2-4 minutes. Add garlic, flour, and reserved bacon; cook stirring constantly, until fragrant, about 30 seconds. Add reduced wine, broth, and herb bundles, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to simmer, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every hour, until dinner fork slips easily in and out of meat, 2 1/2 -3 hours, adding carrots to pot after 2 hours.
- While meat cooks, bring pearl onions, butter, sugar and 1/2 cup water to boil in large skillet over medium-high heat. Reduce heat to medium, cover, and cook until onions are tender, 5-8 minutes. Uncover, increase heat to medium-high heat, and cook until all liquid evaporates, 3-4 minutes. Add mushrooms and 1/4 teaspoons table salt; cook, stirring occasionally, until vegetables are browned and glazed 8-12 minutes. Remove from heat and set aside. Place remaining 1/4 cup cold water in small bowl and sprinkle gelatin on top.
- Transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle for about 5 minutes, then using wide shallow spoon, skim fat off surface. Remove herb bundle and stir in onion-mushroom mixture. Bring liquid to simmer over medium-high heat and cook until mixture is slightly thickened and reduced to 3 1/4 cups, 20-30 minutes. Season sauce with salt and pepper. Add softened gelatin and stir until completely dissolved.
- Remove kitchen twine from meat and discard. Using chef's or carving knife, cut meat against grain into 1/2" thick slices. Divide meat among warmed bowls or transfer to platter; arrange vegetables around meat, pour sauce on top, and sprinkle with minced parsley. Serve immediately.
- To make ahead: Follow recipe to point where gelatine is sprinkled on top of cold water. OMIT THIS STEP. Place the meat back into reduced sauce, cool it to room temperature, cover it, and refrigerate for up to 2 days. To serve slice the beef and arrange it in a 13 x 9-inch baking dish. Bring the sauce to a simmer and stir in the gelatin until completely dissolved. Pour the war m sauce over the meat, cover it with aluminum foil and bake it in a 350°F oven until heated through, about 30 minutes. Serve with boiled potatoes, buttered noodles or steamed rice.
COUNTRY CHUCK ROAST WITH ONION GRAVY
This was originally my great grandmother's recipe and was passed on to my grandmother. My Memaw made this dish for many family get-togethers and always accompanied it with mounds of mashed potatoes, cole slaw and green beans, all fresh from her garden. The brown sugar is the magic that makes this roast utterly divine.
Provided by Mercy
Categories Roast Beef
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Rub the salt, pepper, and brown sugar into all the sides of the roast.
- Place the meat and the whole onion into an roasting pan.
- Roast in a 450°F oven for 15 minutes, flip the roast over and roast for an additional 15 minutes.
- Whisk together the water, flour, 1 1/2 teaspoon salt and pepper.
- Pour the flour mixture into the roasting pan and reduce the oven heat to 350°F and roast for 2 hours or roast for 3 hours at 300°F, flipping the roast over once at the midpoint of the cooking time.
- Cover the pan if the meat looks like it is drying out.
- Chop the onion into the gravy before serving.
Nutrition Facts : Calories 360.2, Fat 13.9, SaturatedFat 6.2, Cholesterol 149.7, Sodium 625.6, Carbohydrate 10.2, Fiber 0.6, Sugar 2.5, Protein 48.9
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- Pat down your chuck roast and season generously with salt and pepper on all sides. Heat a large skillet over medium-high heat. If you're making the pot roast in the oven, you can do this directly in the dutch oven. Add the butter and a splash of oil. When the butter melts and starts to crackle, add the chuck roast to the skillet and sear on all sides for about 2-3 minutes per side. You want the meat to brown as this will make a more tender and flavorful roast. Remove to a plate.
- OPTIONAL: Add a little more oil to the pan and sauté the onions for 3-4 minutes or until they sweat down just a tad bit.
- SLOW COOKER: Add half the onions to the slow cooker, followed by all the garlic, beef broth, Worcestershire sauce, apple cider vinegar, onion powder, dried thyme, bay leaf, celery seeds, sugar, and the chuck roast. Top with the other half of the onions. Allow the roast to cook on the low setting for 6-8 hours. I let mine go for 8 and it was fall-apart tender.
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