Chuck and Potato Bake
I'm in the process of cooking a chuck roast. This seemed to be the main recipe available on AllRecipes.com and I did find some good ideas. Like *everyone* else in the comments I changed stuff. That's okay.
Beef can be divided up into tender cuts and tough cuts. It depends on how hard the cow employed a particular muscle. Obviously the legs work hard so they will be tough, while others are naturally tender. So if you have a tender cut and cook it for all but a short time it will become tough whereas if you start with a tough cut, such as chuck, you'll have to cook it for a long time to break down all of the connective tissue. Basically what you save at the butcher for a tougher cut you have to make up for in electricity to break it down. The house always wins.
Now, the original recipe didn't call for any salt or pepper. I presume that the author thought the soup would be full of enough salt. But one way or another, beef must be salted and peppered. It's a rule.
And the original didn't have any onions. None? Not buying it.
Also Rosemary is friendly to beef.
So I wound up frying up some onion (with a bit of salt and after a minute a bay leaf) and while they fried I cut the beef into four pieces so it would cook faster and the flavors could sink into more places. I added salt, black pepper, Rosemary and garlic salt. As it browned I added some potatoes, mushrooms and carrots, peeled. Once it browned on all sides I added a half cup of Chardonnay (I had no red). 3 hrs @ 325
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Feb. 7, 2014