Sprinkle onion powder over roast.
Heat oil in deep pan with lid.
Brown roast in oil.
Add onion soup and place in preheated 325\u00b0 oven with lid on.
After 40 minutes, add vegetables.
Replace lid and return to oven for 30 minutes.
Allow an extra 10 minutes for raw veggies.
Salt and pepper to taste.
Mix together steak sauce, soup mix and mushroom soup.
Brush over chuck roast.
Wrap in heavy-duty foil.
Bake at 350\u00b0 for 2 hours.
Season chuck roast with pepper and brown on both sides in hot shortening.
Add onions and saute.
Add beef broth and can of tomato sauce.
Cover pot and simmer until beef is tender.
Serve with noodles or pasta shells.
himmers.
Sprinkle roast evenly with pepper.
Brown chuck roast in one
25*F.
Rub beef chuck roast with Worcestershire sauce on both
rom the (NOT previously frozen) roast. For me, this usually results
Place roast in a 3 1/2
large bowl.
Coat Chuck Roast with flour mixture, shake off
Let cool.
Put your chuck roast or steak in a gallon
nd select Saute function. Add chuck roast and cook until juices start
ll sides.
Brown the chuck roast in the oil on all
Take a small boneless chuck roast, cut into small squares and roll in flour.
Cover the bottom of a roasting pan with flour and add enough water to make a medium paste.
Place meat in pan.
Add salt, pepper, garlic powder, bouillon cubes and sliced mushrooms. Add enough water to completely cover meat .
Bake at 350\u00b0 for about 1 1/2 hours or until tender.
May need to add a little more water during cooking.
This should make a thick gravy as it cooks. Serve over noodles or rice.
Rub roast with vinegar. Cut 8 to 10 slits in roast; sprinkle garlic salt into slits. Dredge roast in flour. Brown roast on all sides in hot oil. Stir together soup mix, sherry, coffee, 1 cup water and mushrooms; pour over roast. Heat until warmed. Bake, covered, at 350\u00b0 for 3 hours or until roast is fork-tender.
Put a large boneless chuck roast in the crock-pot and cover with ketchup, onion, Worcestershire sauce, Accent, brown sugar and mustard.
Cook on low overnight.
Shred beef and return to liquid until ready to serve.
Cut away as much fat as possible from roast.
Sprinkle roast with next 3 ingredients and place in crock-pot.
Add water and cook
on low for 8 to 10 hours.
Thicken gravy with flour or cornstarch.
Serves 6.
b>chuck roast into 1-inch cubes and remove all fat and place roast
Sprinkle roast with tenderizer and prick with fork.
Place roast in a shallow pan. Combine the remaining ingredients, stirring well.
Pour marinade over roast. Cover and place in refrigerator at least 12 hours, turning at least once.
Remove the roast from the marinade and place on the grill.
Cook over hot coals for 30 to 45 minutes, basting often with marinade.
Yields 8 servings.
Line a baking dish with aluminum foil big enough to wrap around roast.
Place roast on foil.
Sprinkle soup mix on top of roast.
Pour mushroom soup on top of this.
Wrap the foil tightly around the roast to prevent any steam from escaping.
Bake for 2 1/2 hours.
This makes its own gravy and is very good.
Bake at 350\u00b0.
Place roast in a 6 quart crock pot.
In a bowl, combine the tomato sauce and the remaining ingredients.
Pour the mixture over the roast.
Cover.
Cook on high for 5-6 hours or on low for 10-12 hours until the roast is tender.
Skim the fat and discard from the sauce.
Serve the roast with gravy.
With a sharp knife, cut 10 slits in the roast; insert garlic cloves. Sprinkle meat with salt and pepper. In a Dutch oven, brown meat on both sides in the canola oil. Drain. Top roast with onion slices and bay leaves, if using. Drizzle with melted margarine. Add water to the pan, cover and bake in 325\u00b0 oven for 1 1/2 hours. Baste roast with pan juices; add carrots and sliced potatoes. Cover and cook an additional 45 to 60 minutes, until meat and veggies are tender. Discard bay leaves.