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Sunday Roast Recipe

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This recipe for Sunday Roast, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Rogers
Added: Monday, October 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 pounds beef chuck roast
Black pepper
Worchestershire sauce
Onion salt
Garlic salt

Directions:
Directions:
Season the roast by sprinkling with worchestershire sauce. Cover the meat with seasonings and rub in.

The following cooking method only works with a heavy roasting pan. Braise the roast in the oven, uncovered, at 400 for 45 min-1 hour. Return the lid and reduce heat to 275. Slow cook the roast for approximately 5 hours or until fork tender.

The theory to this method of slow cooking is you want the moisture to cook out of the roast and then cook back in. Check your roast an hour after braising (2 hours into the cooking process). You should have at least 1/2 inch of juice in the bottom of the pan. If it is too dry, add some water. The roast is done when you see most of the liquid cooked back into the meat and the pan browned. This will make a tastier gravy.

If you like cooked carrots with your roast, stack them on the roast and cook for 2-3 hours.

For smaller roasts: Braise at 375 for only 30 minutes. Bake at 250.

 

 

 

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