Christianity Oasis Forum

[ange]

This is a fav. of mine,especially during the winter months here in western NY. I take a 3-4lb boneless chuck rst. and put garlic cloves (7-8)in(by making slits in the meat) and around it.....
I slice a fresh med. tomato on top, thick sliced onion on bottom of large baking dish(make sure its large enough to accommodate the vegies) then I place the roast on top of the thick onion slices,like a rack! Fresh grated blk. pepper and lightly salted both sides of rst.....oven should be preheated at 225 degrees F...add a little water1/4cup.. cover and bake 2 hours....... while this is baking..... peel and cut in large pieces..potatoes(4-5med), carrots(5-6med) and onions(1-2med)...place vegies on sheet tray..sprinkle with blk.pepper,salt and drizzle with olive oil....place under broiler and brown them,turning and stirring every so often....now...(after rst. has been in oven -2hours)...dump browned vegies on top and around rst and recover(I use foil)..bake for another 2hours!!! It should be fork tender!!! and vegies should not be over done!!! I eat it with fresh baked italian bread and hot horse radish,apple sauce and a salad....left overs are great
with eggnoddles next day!(make a little gravy with the drippings) and shred the beef with a fork. yum!

[Dora]

Ok now THAT can make a person drool!

I use to do the garlic in the roast and I had forgotten about it! I'm so glad you shared! It does add a wonderful flavor to the roast.

My aunt taught me to season the roast and lightly brown it on the stove top to seal the seasonings in before tossing it in the oven.

I never thought of browning the vedgies under a broiler. I've gotta try that.

[ange]

yeah, Pine, I do that "searing" thing occasionally it locks in the juices somewhat.