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Boneless Chuck Roast Baked in a Bag Recipe

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This recipe for Boneless Chuck Roast Baked in a Bag, by , is from The Stacy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Stacy
Added: Wednesday, December 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 boneless chuck roast, tied, 3-31/2 lbs.
4 tbsp. butter, room temperature
1 clove garlic, minced or pressed
2 tbsp. olive or salad olive
1/2 tsp. celery salt
1/2 tsp. curry powder
1/2 tsp. coarse black pepper
1 cup coarse bread crumbs

Directions:
Directions:
Chuck roast, about 3-31/2 inches thick, should be tied. Pat dry with paper towels.

Blend together garlic, oil, celery salt, curry powder and black pepper.
Rub on all sides with the mixture.

Place crumbs on a piece of waxed paper. press meat into crumbs to coat all sides.

Place roast into brown paper bag.(stand roast up if possible; however,it can be laid on it side too.) Place bagged roast on a cookie sheet for easier handling. Close bag and fasten with a paper clips.

Bake at 375 for 1 hour 15 minutes for rare
For more well-done, bake 30 - 45 minutes longer.
Check with meat thermometer for doneness. Insert meat thermometer into thickest portion of meat.

Allow roast to stand 20 minutes before carving. To serve, carve slices across grain.

Tips: Roast can be prepared, ready for baking, several hours in advance. Baking time will be 15 to 20 minutes longer if meat is thoroughly chilled inside the bag. Do not double or halve this recipe, as it will alter cooking time. Times given are for a 3 1/2 lbs. roast.

Number Of Servings:
Number Of Servings:
6 to 8 serving
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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