"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chuck Roast Recipe

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This recipe for Chuck Roast, by , is from Kelly Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Kelly Jones
Added: Friday, May 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 to 2 1/2 lbs. boneless chuck roast
Canola oil to cover the bottom of the pot
All purpose flour to dredge roast
Cider vinegar to pour on roast
1 - 2 tsp. garlic powder
2 beef bouillon cubes
1 envelope of Lipton's Onion Soup Mix
2 cups of water

Directions:
Directions:
Preheat oven to 350. Put a large pot on burner. Heat oil on medium high. Rub vinegar onto both sides of roast. Cut one quarter inch slits in three to four places on both sides. Put garlic powder in the slits. Dredge roast in flour. Put in pot and brown for 2-3 minutes. Turn over and brown other side for 2-3 minutes. Add envelope of onion soup, bouillon cubes and water. Cover and bake for 2- 21/2 hours.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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