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This recipe came out amazing. I used seasoned flour to make the gravy and poured that on top of the sliced beef. Tender and juicy.
DELICIOUS. I thought I had a chuck roast in the freezer but it turned out to be a blade roast. Other than using that, the only changes I made were to use dried rosemary since the fresh wasn't very nice at the store, and to cook this in a crockpot all day after browning the meat and making the braising liquid. This was really lovely and I will keep this recipe on hand and make again and again. A little more work than my standard roast recipe but so, so worth it. Made for Spring '12 PAC.
WOW! Its is like Meat Butter- it melts in your mouth. When i realized I'd bought a chuck roast i totally panicked- but this was so amazing I may just buy cheaps cuts of meat all the time! I deglazed the pan in the beginning with some Sherry I had sitting around and I had no mushrooms, so I added Mushroom Broth instead of beef broth. Other than that- I followed the recipe as specified. It really was excellent!
I followed this recipe closely, but also added 1/2 cup of BBQ sauce. I also cooked the roast in a cast iron dutch oven. It came out fork-tender, succulent, and very flavorful. I don't think I'll use any other chuck roast recipe. DELICIOUS!!!!!!