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Category: Recipes
Prep Time: Cook Time: Total Time:
Chuck Roast
Ingredients
3 pounds chuck roast
2 1/2 cups red cooking wine
Water to almost cover roast
6 medium onions, sliced
1 cup soy sauce
1 cup Worcestershire sauce
9 bay leaves
1 large bell pepper, chopped
1 teaspoon black pepper
1/2 teaspoon crushed basil leaves
Instructions
In a large glass bowl, marinate roast for 1 hour in 1 cup wine, turning once. Drain marinade, and place roast in a heavy, deep skillet, large enough for it to lay flat. Fill the skillet with enough water to almost cover meat. Add half the onions, 1 cup wine, 1/2 cup soy sauce, 1/2 cup Worcestershire sauce, 4 bay leaves, and 1/2 the bell pepper. Cook, covered, over medium heat 40 minutes. Turn meat, and cook an additional 20 minutes. When liquid gets low, add up to 2 cups of additional water. Add the remaining onions, bay leaves, wine, soy sauce, Worcestershire sauce, and bell pepper. Add black pepper and basil leaves. Cook about 1 hour and 30 minutes longer, until the meat is tender. Check to make sure the liquid is always several inches deep to ensure there is enough gravy for the meat and for a side dish of rice.
Yield: 6 to 8 servings
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Chuck Roast
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Category: Recipes
Prep Time: Cook Time: Total Time:
Chuck Roast
Ingredients
3 pounds chuck roast
2 1/2 cups red cooking wine
Water to almost cover roast
6 medium onions, sliced
1 cup soy sauce
1 cup Worcestershire sauce
9 bay leaves
1 large bell pepper, chopped
1 teaspoon black pepper
1/2 teaspoon crushed basil leaves
Instructions
In a large glass bowl, marinate roast for 1 hour in 1 cup wine, turning once. Drain marinade, and place roast in a heavy, deep skillet, large enough for it to lay flat. Fill the skillet with enough water to almost cover meat. Add half the onions, 1 cup wine, 1/2 cup soy sauce, 1/2 cup Worcestershire sauce, 4 bay leaves, and 1/2 the bell pepper. Cook, covered, over medium heat 40 minutes. Turn meat, and cook an additional 20 minutes. When liquid gets low, add up to 2 cups of additional water. Add the remaining onions, bay leaves, wine, soy sauce, Worcestershire sauce, and bell pepper. Add black pepper and basil leaves. Cook about 1 hour and 30 minutes longer, until the meat is tender. Check to make sure the liquid is always several inches deep to ensure there is enough gravy for the meat and for a side dish of rice.
Yield: 6 to 8 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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