Poached Beef Chuck Roast Recipe

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Poached Beef Chuck Roast Ingredients

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

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This Recipe for Poached Beef Chuck Roast is one of thousands in the Recipes-to-go Meat Cookbook.

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

This is a recipe for Poached Beef Chuck Roast from the recipe cookbook of Recipes-to-go (Meat)

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Poached Beef Chuck Roast

No man is lonely eating spaghetti; it requires so much attention.
Christopher Morley

Poached Beef Chuck Roast Directions

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.

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Serves: 6

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Poached Beef Chuck Roast Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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