Wednesday, January 27, 2016

Bride Of Chuck Roast

What can satisfy like a nice roast? Especially when you prepare it by hand with home made embellishments. You have seen me use shrimp cocktail sauce to liven up dishes: here you will see how I make that sauce. Then by adding marmalade turn it into a fantastic Barbecue preparation to simmer this roast in. Simple rice is transformed into a special dish that can be uniquely yours. All of this in easy steps for the non-cook.

Often people just stick a roast like this into a slow cooker and let it boil all day. Creating the same dish over and over. This hot from the oven meal will be pleasing and slightly different every time you try with a slight tweak.

2 teaspoons oil

2.5 pounds boneless chuck roast

1 onion, cut into wedges

2 cloves garlic, rough chopped
(do not season until after meat is 


1 teaspoon salt

½ teaspoon freshly ground black pepper

Shrimp Cocktail Sauce 

1 cup ketchup

2 tablespoon horseradish 

1 tablespoon balsamic vinegar (or lemon


1⁄2 teaspoon Worcestershire sauce

1⁄2 teaspoon garlic powder

1 cup orange marmalade

1TBS triple sec orange


1 can (10 1/2 ounces) french onion soup

½ cup white rice uncooked

Preheat oven to 325 degrees F

Cut up the onion into wedges. Rough chop

 the garlic cloves.

Lightly spray a 9 x13 baking dish. Cut 2 

sheets of foil large enough so that you can

 wrap up over the roast and seal it tightly. 

Lay those sheets into the dish.

 Arrange the onion wedges & garlic on this.

Heat oil over medium high heat. Sear meat

 for 4 minutes. Turn meat over with tongs;

 sear other side 4 minutes. Remove meat

 from pan. Place on top of the onions. 

Sprinkle with salt and pepper. 


In a large bowl, mix the ketchup,

 horseradish, vinegar, Worcester sauce, and

 garlic powder. When well mixed add the

 orange marmalade, tipple sec.

Mix well and pour over meat.

Seal foil tightly, leaving about 1" clearance 

between meat and foil.

Bake chuck roast at 325° for 30 minutes at

 325 degrees F.

Reduce the heat to 300 degrees F, and

 cook for 1 hours.

Once it's done & still wrapped, cut a hole in 

one corner (over a saucepan) and let juices

 drain out for making sauce & leave the roast

 wrapped up while resting for an additional

 10 minutes. 

For the rice: put ½ cup of uncooked rice in 

pan. Stir in 1 can french onion soup. Bring to

 a boil. Cover and reduce to simmer for 15

 -20 minutes. Turn off the burner and let sit 

until needed to serve. What an unexpected 

treat from plain white rice!

This meal serves well with a side of green



1. Also do not add salt until the meat is 


2. make sure the roast is tightly sealed while 


3. Let sit for a full 10 minutes before 

unwrapping and serving.

For our music: 


So privileged to be serving my Master Indy

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by

 Dan White


/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 


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