Wednesday, January 23, 2008
Garlic Chuck Roast
No. We're not roasting Chuck the dog. Thank God.
We're roasting chuck, the cow. Or Chuck the roast? Click here to see nice diagram of beef cuts.
So. On with the garlic. If you don't like garlic, move right along. Don't stop here, nothing to see. I promise, you will hate this.
I like to ward off the vampires so we use vast quantities of garlic.
A chuck roast (3ish pounds)
Some more of that wonderful minced garlic
A little Olive Oil
Some bay leaves
A large onion
And a pound or so of carrots
Potatoes if you like
Pre-heat oven to 325.
Cut slits in the chuck roast and cram them full of the minced garlic. Put as many holes as you like and as much garlic as you like. See my picture below? We like lots of garlic.
Put a little olive oil in a pan and sear the chuck roast.
Put the roast into a baking pan. Sprinkle with salt and pepper then top with bay leaves.
Next, slice up the onion and put it on top. We like onions, too. Keeps ghosts away. I put extra onions around the side.
Put a couple cups of water around the roast, cover and bake for 1 1/2 hours.
After the hour and a half, add carrots and potatoes around the roast and bake for another hour.
And there you have it.
Too bad you can't see a picture of the finished roast. I forgot to take it because I was shoving my mouth full of my delicious garlic chuck roast.
And then, you can make beef and cabbage crock pot stuff for leftovers.