Nightowl
Registered
Chuck roast in foil
Serves 4 to 6
RUB:
3 tbsp cornstarch
4 tsp onion powder
2 tsp lt. brown sugar
2 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp instant espresso pwd.
1 tsp dried thyme
½ tsp celery seed
1 (4 lb) boneless beef chuck-eye roast
2 onions, peeled and quartered
5 sm. Red potatoes, scrubbed and quartered
4 carrots, peeled and cut into 1 ½ inch pieces
2 bay leave
2 tbsp soy sauce
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
2. Pat roast dry with paper towels. Separate roast into 2 pieces along natural seam and trim fat to ¼-inch thickness. Tie kitchen twine around each roast at 1- inch intervals.
3. Crisscross two 30 by 18 inch sheets of heavy-duty foil inside large roasting pan. Place onions, potatoes, carrots, and bay leaves in center of foil and drizzle with soy. Set roasts on top of vegetables. Rub roasts all over with rub. Fold opposite corners foil toward each other and crimp edges tightly to seal. Transfer pan to oven and cook until meat is completely tender, about 4 half hours.
4. Remove roasts from foil pouch and place on carving board. Tent meat with foil and let rest 20 minutes. Discard onions, bay leaves. Using slotted spoon, place carrots and potatoes on serving platter. Strain contents of roasting pan through fine-mesh strainer into fat separator. Let liquid settle, then pour defatted pan juices into serving bowl.
5. Remove kitchen twine from roasts. Slice roasts thinly against grain and transfer to platter with vegetables. Pour ½ c pan juices over meat. Serve with remaining pan juices.
Serves 4 to 6
RUB:
3 tbsp cornstarch
4 tsp onion powder
2 tsp lt. brown sugar
2 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp instant espresso pwd.
1 tsp dried thyme
½ tsp celery seed
1 (4 lb) boneless beef chuck-eye roast
2 onions, peeled and quartered
5 sm. Red potatoes, scrubbed and quartered
4 carrots, peeled and cut into 1 ½ inch pieces
2 bay leave
2 tbsp soy sauce
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
2. Pat roast dry with paper towels. Separate roast into 2 pieces along natural seam and trim fat to ¼-inch thickness. Tie kitchen twine around each roast at 1- inch intervals.
3. Crisscross two 30 by 18 inch sheets of heavy-duty foil inside large roasting pan. Place onions, potatoes, carrots, and bay leaves in center of foil and drizzle with soy. Set roasts on top of vegetables. Rub roasts all over with rub. Fold opposite corners foil toward each other and crimp edges tightly to seal. Transfer pan to oven and cook until meat is completely tender, about 4 half hours.
4. Remove roasts from foil pouch and place on carving board. Tent meat with foil and let rest 20 minutes. Discard onions, bay leaves. Using slotted spoon, place carrots and potatoes on serving platter. Strain contents of roasting pan through fine-mesh strainer into fat separator. Let liquid settle, then pour defatted pan juices into serving bowl.
5. Remove kitchen twine from roasts. Slice roasts thinly against grain and transfer to platter with vegetables. Pour ½ c pan juices over meat. Serve with remaining pan juices.
