Friday, January 02, 2009

Sweet Tender Chuck Roast

BEFORE - the meat has just been washed and coated with the sugar & salt mixture and placed in the aluminum baking pan to absorb the seasonings. Garlic cloves will be strategically inserted after 3 hours.

[New Year's Day 9am]O crap! Just remembered I have company coming over for dinner tonight. Hmmmm... good time to prepare my emergency "Sweet Tender Chuck Roast" dish. (Of course I just happen to have a 4 pounder in the ref!)

Chuck Roast is great! Served up HOT for dinner one day, cold for sandwiches or salads another.

Potatoes, baked alongside the roast, make a perfectly easy accompaniment. Homemade Chili sauce and fresh baked Italian bread will be accompanying today's meal. The meat, hot or cold, tastes the most tender when sliced as thin as possible.

Makes 12 to 18 servings

* 4 to 6 pounds boned, tied beef cross rib (chuck) roast
* 1/4 cup plus 1 1/2 teaspoons coarse salt
* 1/4 cup sugar
* Garlic (the more the better!)
* 1 cup Tomato Juice
* Large Can Crushed or Peeled Tomatoes


1. Rinse beef and pat dry. In a small bowl, mix 1/4 cup salt and sugar. Rub mixture all over beef, set in a rimmed pan, cover, and chill 3 to 4 hours. Rinse meat and pat dry; if desired, cover and chill up to 1 day.

2. Garlic cloves, peeled and halved can be tucked into the crevices on a tied chuck roast. Should your meat be a single cut, take a sharp knife and make incisions into which you'll tuck the Garlic half-cloves.

3. Take a 9x13 inch aluminum pan: line it with a generous helping of foil, pour in the tomato juice, slice up a few onions and carrots and toss them in. Lastly, place the meat on top and coat it with a tablespoon of honey, then sprinkle to taste with McCormick's Seasoned salt (Celery Salt works in a pinch! - Paprika can also be substituted.) (You may also add 1/4 cup of good red wine - NOT cooking wine - to the pan!)

4. Roast at 375° in the oven until a meat thermometer inserted in center of thickest part reaches 120° to 125°, 1 3/4 to 2 1/2 hours. Remove from oven and let stand in a warm place at least 20 minutes. Don't flip out if you don't have a meat thermometer! 2 HOURS USUALLY DOES IT!

5. Transfer meat to a serving dish. Cut meat across the grain into thin slices. Spoon pan juices onto portions (also good spooned over rice or pasta!)

[New Year's Day 5pm] AFTER: If you look closely you will notice the empty bottle of Grayson Cellars Zinfandel in the upper right corner of the photo. We were halfway thru dinner when I remembered to snap a photo of the finished product. I hastily flipped the meat over to expose the uncut side... most of the veggies had already been placed on guest's plates. It was plenty delicious! Yum!

Nutritional Information (approx. values)
Calories: 267 (64% from fat)
Protein: 20g
Fat: 19g (sat 7.7)
Carbohydrate: 1.3g
Fiber: 0.4g
Sodium: 233mg
Cholesterol: 79mg

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