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1 3- to 5-lb roast
Salt
Pepper
Garlic Salt
Preheat the oven to 275ºF.
Generously salt and pepper all sides of the chuck roast.
Place in baking dish. Add 3 cups of water (or enough to keep the roast from drying out and to have some for gravy).
Cover with foil, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
Pour the juice into a saucepan for gravy. Add some water, garlic salt, and pepper. Bring to a boil. In a cup, combine cold water and cornstarch. Stir until it is completely combined (no lumps). Pour the mixture slowly into the broth while stirring until desired consistency.
Remove from heat and serve.
Approximate cooking times.
Salt
Pepper
Garlic Salt
Preheat the oven to 275ºF.
Generously salt and pepper all sides of the chuck roast.
Place in baking dish. Add 3 cups of water (or enough to keep the roast from drying out and to have some for gravy).
Cover with foil, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
Pour the juice into a saucepan for gravy. Add some water, garlic salt, and pepper. Bring to a boil. In a cup, combine cold water and cornstarch. Stir until it is completely combined (no lumps). Pour the mixture slowly into the broth while stirring until desired consistency.
Remove from heat and serve.
Approximate cooking times.
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