2 1/4 lb boneless beef chuck eye or
2 tbsp vegetable oil
10 1/2 oz condensed beef broth
1 cloves garlic -- minced
4 each black peppercorns
1 chuck cross rib roast
4 cup water
1 cup burgundy wine
1 tbsp italian seasoning
1 peppered sauce see recipe
A Recipe for
Poached Beef Chuck Roast
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
This Recipe for Poached Beef Chuck Roast is one of thousands in the Recipes-to-go Meat Cookbook.
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
If you enjoy this Poached Beef Chuck Roast Recipe - you should enjoy the recipe collections you can find on the websites below:
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
This is a recipe for Poached Beef Chuck Roast from the recipe cookbook of Recipes-to-go (Meat)
An empty belly is the best cook. |
| Estonian Proverb |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
Tie boneless beef chuck roast with heavy string at two inch intervals.
Brown roast in oil in Dutch oven over medium high heat until all
sides are browned. Browning gives the attractive color achieved by
roasting. Pour off drippings. Add water, beef broth, wine,
garlic,Italian seasoning and peppercorns. Bring to a boil; reduce
heat to low, cover & simmer 20 to 24 minutes per pound. Temperature
will register 140 degrees. Remove roast to serving platter. Cover
tightly with plastic wrap or aluminum foil and allow to stand 10
minutes before carving. During standing, roast will rise
approximately 10 degrees to 150 degrees for medium-rare. Remove
string Meanwhile, use one cup poaching liquid to prepare PEPPERED
SAUCE. Carve roast into thin slices & serve with peppered sauce. SEE
PEPPERED SAUCE RECIPE.
Recipe By :
Serves: 6
Poached Beef Chuck Roast Recipe brought to you by Recipes To-Go