Sweet And Tangy Braised Chuck Roast Recipes

SWEET 'N' TANGY POT ROAST

Sweet 'n' Tangy Pot Roast image

I fixed this roast the first time I cooked for my husband-to-be more than 20 years ago. For dessert, I made chocolate pudding spooned over marshmallow. He thought he'd died and gone to heaven! -Carol Mulligan, Honeoye Falls, New York

Provided by Taste of Home

Categories Dinner

Time 9h40m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1 boneless beef chuck roast (3 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
1 cup ketchup
1/4 cup red wine or beef broth
1 envelope brown gravy mix
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup cold water

Steps:

Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat. , Cover and cook on low for 9-10 hours or until meat is tender., Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.

Nutrition Facts : Calories 232 calories, Fat 11g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 537mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

WINE-BRAISED CHUCK ROAST WITH ONIONS

Wine-Braised Chuck Roast With Onions image

This is a very tender chuck roast with an amazing onion gravy. I serve it with egg noodles, warm bread and a green salad. I have never been a big fan of "roast beef" but this is to die for!

Provided by MA HIKER

Categories Roast Beef

Time 3h40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 lbs boneless chuck roast
2 teaspoons salt
3/4 teaspoon black pepper
2 tablespoons olive oil
2 lbs onions, halved lengthwise and thinly sliced
2 large garlic cloves, chopped
1 tablespoon tomato paste
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 1/2 cups dry white wine
1 cup water

Steps:

Put oven rack in middle position and preheat oven to 325°F.
Pat beef dry and rub all over with 1 1/2 tsp salt and 1/2 tsp black pepper.
Heat oil in an ovenproof 5 quart wide heavy pot over moderately high heat until hot but not smoking.
Brown beef on all sides, about 15 minutes total.
Transfer beef to a plate.
Add onions to pot and sauté over moderately high heat, stirring frequently until pale golden, about 10 minutes.
Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 tsp salt, 1/4 tsp pepper and cook stirring, two minutes.
Add wine and water and bring to a boil.
Return beef to pot, then cover tightly and braise in oven, turning once after 1 hour, until beef is very tender, 2 1/2 to 3 hours total.
Let beef stand, uncovered, in onion gravy about 15 minutes.
Cut into 1/2 inch thick slice and serve with onion gravy.

Nutrition Facts : Calories 577.2, Fat 23.1, SaturatedFat 8.9, Cholesterol 199.6, Sodium 1051.9, Carbohydrate 17.8, Fiber 2.9, Sugar 7.3, Protein 65.8

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