Best 4 Chuck Roast For Two Recipes

CLASSIC POT ROAST (COOKING FOR 2)

Steps:

• Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
• Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.

BEEF POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
• Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

POT ROAST FOR TWO

Steps:

• Place steaks in an ungreased 2-1/2-qt. baking dish. Top with carrots, potatoes, celery and onion. Combine the tomatoes, broth, garlic, soup mix and seasonings; pour over vegetables. Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until meat and vegetables are tender.

CHUCK ROAST FOR TWO

Steps:

• In a small bowl mix together the salt, pepper, and garlic powder ( it makes for a better distribution of the seasonings).
• Sprinkle beef with the mixed seasoning on all sides.
• Brown the chuck roast in the oil on all sides (I use my Le Creuset 2-Quart Round French Oven).
• Add the onion to the pot and saute until light golden color.
• Dissolve the beef base in hot water.
• Pour the resulting broth around the roast in the pot.
• Bring the broth up to a bubble, immediately cover, and turn down the heat to a simmer.
• Cook at a simmer for 1 1/2 to 2 hours or until the meat is fork tender.
• Remove meat from pan and keep warm by covering with foil.
• Mix the flour and water together to create a slurry.
• Add the gravy master to simmering broth.
• Slowing pour the slurry into the pan while stirring with a whisk to ensure no lumps form.
• Simmer for a couple of minutes to cook the flour.
• Taste and correct seasoning with additional salt, pepper, and garlic powder blend if needed.
• NOTE: The salt, pepper, garlic powder blend is actually Paula Deen's House Seasoning, see recipe #57340.