Posts Tagged ‘chuck roast’

  • 3 pound Chuck Roast
  • 3 tablespoons Olive Oil
  • 3 tablespoons Adam’s Reserve Peppercorn & Garlic Rub
  • 3 sprigs Fresh Rosemary
  • 1 – 7 ounce container Chopped Celery and Onions
  • 1 can diced Fire Roasted Tomatoes
  • 1 – 10 ounce bag sliced Baby Bella Mushrooms
  • 1 – 16 ounce bag Baby Carrots
  • 1 bottle Cookwell & Company Garlic and Molasses Marinade

 

 

 

 

 

Preheat oven to 350 degrees.  Place Dutch oven over medium high heat and add Olive Oil, meanwhile season Chuck Roast with Rub on all sides.

 

 

 

 

 

 

Place Roast in Pot and sear all sides.

 

 

 

 

 

 

Add Rosemary, Onions/Celery, Tomatoes, Carrots and Mushrooms.

 

 

 

 

 

 

Pour Marinade over Roast and cover.

 

 

 

 

 

 

Place in oven for 2 1/2 hours or until roast reaches 200 degrees internal temperature

 

 

 

 

 

 

 

 

Serve with Crusty Artisan Bread and Crisp Salad.

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  • 2 pounds Natural Chuck Roast or 2 pounds cubed lamb
  • Ottavio Olive Oil
  • 1 container Central Market Organics Vegetable Broth
  • 2 Adam’s Reserve Bay Leaf
  • 1/2 jar Adam’s Reserve Peppercorn & Garlic Sear N’ Crust Rub
  • 1 bottle stout or porter beer, such as Guinness
  • 1 jar Texas on the Plate Soppin’ Sauce
  • 1 – 16 ounce bag frozen pearl onions
  • 1.5 pound bag Baby Potatoes
  • 1 – 16 ounce bag Carrot Chips

Cut Roast or Lamb into desired chunks and coat with olive oil and then season with Adam’s Reserve Peppercorn & Garlic Seasoning;

Meanwhile heat Dutch oven or large heavy pot over medium high heat with enough olive oil to generously coat bottom of pan.  Place meat chunks in pan and sear all sides,

Add broth, Bay leaves and beer, bring to a boil; add Soppin’ Sauce, onions, potatoes and carrots, return to a boil and reduce heat to medium.

Simmer with lid on until meat and potatoes are tender. If stew is too thin thicken with 2 ounces instant mashed potatoes added directly to pot.

Serve with Father O’Leary’s Bock and Brown Sugar Spoon Bread! Yummy!

  • 2 pounds Natural Chuck Roast
  • Ottavio Olive Oil
  • 1 container Central Market Organics Beef Broth
  • 2 Adam’s Reserve Bay Leaf
  • 1/2 jar Adam’s Reserve Peppercorn & Garlic Sear N’ Crust Rub
  • 1 bottle Rahr & Sons Ugly Pug Black Larger
  • 1 jar Texas on the Plate Soppin’ Sauce
  • 1 – 16 ounce bag frozen pearl onions
  • 1.5 pound bag Baby Dutch Yellow Potatoes
  • 1 – 16 ounce bag Carrot Chips

Cut Roast into desired chunks and coat with olive oil and then season with Adam’s Reserve Peppercorn & Garlic Seasoning;

Meanwhile heat Dutch oven or large heavy pot over medium high heat with enough olive oil to generously coat bottom of pan.  Place meat chunks in pan and sear all sides,

Add broth, Bay leaves and beer, bring to a boil; add Soppin’ Sauce, onions, potatoes and carrots, return to a boil and reduce heat to medium.

Simmer with lid on until meat and potatoes are tender. If stew is too thin thicken with 2 ounces instant mashed potatoes added directly to pot.

Serve with salad and crusty bread! Yummy!