Combine onion, parsley, vinegar, oil, mustard, garlic and thyme.
Place beef chuck shoulder steak in plastic bag; add onion mixture, spreading evenly over both sides.
Close bag securely; marinate in refrigerator 6 to 8 hours, turning at least once. Pour off marinade, discard.
Place steak on rack in broiler pan so surface of meat is 3 to 5 inches from heat source.
Broil about 16 minutes for rare and about 18 minutes for medium, turning once. Carve steak diagonally across grain into thin slices.
Garnish as desired.
In large, heavy pan, brown meat in shortening.
Pour off fat. Stir in soup and 3/4 cup water.
Cover; cook over low heat for 3 hours, or until tender.
Stir occasionally.
Remove roast to serving plate.
Skim excess fat from pan juices.
Blend 1/4 cup water with flour until smooth.
Slowly stir into meat sauce. Cook; stir until thickened.
Serves 6 to 8.
discard garlic cloves. Add beef chuck arm roast and cook in these drippings
at seam, pull apart beef chuck-eye roast to create 2 smaller roasts
Trim fat from beef roast.
Cut roast into 1 1/4-inch pieces. In Dutch oven, heat oil over medium heat until hot.
Add beef and brown evenly, stirring occasionally.
Pour off drippings if necessary.
Stir salsa, sugar, soy sauce and garlic into beef. Bring to a boil; reduce heat to low.
Cover tightly and simmer 1 hour.
Remove cover; continue cooking, uncovered, an additional 30 minutes or until beef is tender.
Remove from heat.
Stir in chopped cilantro and lime juice.
Spoon beef mixture over rice. Makes 4 servings.
owl; spread mixture over beef chuck roast. Transfer roast to a shallow roasting pan
o 325\u00b0F Lightly coat beef pot roast with flour. Heat oil
Place the chuck roast in a very large pot
Cut smoked chuck into 1x2-inch cubes or
IMPORTANT NOTE #1: This recipe makes a product that's
he recipe, including that addition.
*Chasen's used the best beef chuck
Season roast well with salt and pepper (
ver medium heat.
Add beef (1/4 at a time
o coarsely chop.
Coat roast generously with 2 tablespoons olive
shake it up.
Pierce roast several times and put into
Heat oil on med high
salt and pepper roast.
place roast in hot oil and brown on both sides.
add vinegar, stewed tomatoes, brown sugar, allspice and water.
mix until sugar is dissolved.
cover and cook on med heat 3 hours.
add water as needed to keep meat covered.
Stir occasionally.
Reduce liquid until tomatoes are dark in color, about 25-40 minutes.
Rub entire surface of roast with Cajun Seasoning.
Place roast in crock-pot.
Top with corn, onion and bell pepper.
Combine tomatoes, pepper and hot pepper sauce.
Mix well and pour over vegetables and roast.
Cook on low setting for 8 to 10hours.
Season beef chuck roast with sea salt and black pepper; put into the crock of a slow cooker with onion quarters and garlic cloves. Pour beef broth and vegetable broth over the roast. Lay bay leaves and thyme atop the roast.
Cook on Low for 7 to 8 hours.
Heat oven to 325. Place 28x18\" piece heavy duty aluminum foil in roasting pan. Combine seasoning ingredients; spread on beef steaks. Place roast in center of foil; top with onions and chili sauce. Bring shorter ends of foil together above steaks; fold down to seal. Fold in sides of foil to seal.
Bake in 325 oven 1-3/4 hours or until roast is fork tender. Carefully open foil. Remove steaks; keep warm.
Toppings are optional.
In Dutch oven, place beef, onion, garlic, salt and pepper.<