|
LIFETIME CHUCK ROAST
(printer-friendly
version)
6
Quart / 5.7 Liter Dutch Oven and Senior Dome Cover
Ingredients:
- 2 ½ pounds / 909 grams lean chuck roast, boned
- 2 cups yellow onions, peeled and cut into ½ inch thick
slices
- 1 ½ pounds / 680 grams potatoes, scrubbed and cut in
half
- 1 ½ pounds / 680 grams carrots, scrubbed and cut in
2 inch pieces
- 1 teaspoon marjoram
- ½ teaspoon thyme
- ½ teaspoon seasoned salt
- ¼ teaspoon pepper
- 1 bay leaf
Preparation:
- Preheat 6 Quart / 5.7 Liter Dutch Oven over medium heat.
- Put roast into Dutch Oven and brown for 5 to 10 minutes, uncovered.
The meat will stick at first but will release as it browns. Turn
the meat until it is thoroughly browned.
- Break onion slices into rings and put these on top of roast.
Sprinkle seasonings and herbs over roast and onions. Add potatoes
and carrots. Cover with Senior Dome Cover.
- Leave heat at browning temperature for another 5 minutes. When
cover is hot to touch, reduce heat to low and cook for 45 minutes
to 1 hour. Longer cooking times will make the meat more tender.
The cover should spin freely when twisted.
- Remove meat and vegetables from the Dutch Oven. For gravy,
mix 2 tablespoons cornstarch and ½ cup milk. Bring liquid
in Dutch Oven to a boil and add cornstarch mixture. Stir until
gravy is desired consistency. Season to taste and serve.
Tip: This is an excellent recipe to use with the stack cooking
method. By placing the Utility Rack on the lip of the Dutch Oven
above the meat and vegetables you can cook a whole cauliflower,
artichokes, ears of corn, asparagus spears or anything else that
will fit within the Senior Dome Cover.
Serving Size: 10
| Nutrition
Analysis per Serving: |
Food
Exchange per Serving: |
| Calories |
280 |
Bread/Starch |
<1 |
| Protein |
25
g |
Other
Carbs/Sugar |
-- |
| Carbohydrates |
21
g |
Very
Lean Meat/Protein |
-- |
| Dietary
Fiber |
4
g |
Lean
Meat |
3 |
| Sugar |
7
g |
Fruit |
-- |
| Fat |
11
g |
Vegetables |
2 |
| %
Calories from Fat |
34% |
Milk
- Skim |
-- |
|
|
Fat |
<1 |
|
|
 |
