Cheese Powders at Firehouse Pantry

Buy The Cookbook!

  Copycat Recipes
Appetizers & Snacks
Pasta Dishes
Desserts & Baked Goods
Meats
Chicken & Turkey
Seafood & Fish
Salads & Dressings
Soups, Chilis & Chowder
s
Side Dishes
Fruits & Vegetables
Pizza & Related Recipes
Condiments
Beverages
Breakfast Foods
Pet Treat Recipes
Bath & Beauty Recipes
Submit Your Recipe
Find A Recipe
Robbie's Kitchen
  Household Tips & Tricks
    Cooking Tips
Cleaning Tips
Laundry Tips
Home Remedies
Pet Home Remedies
  Learn Fancy Napkin Folds
Ingredient Substitutions
Measurement Equivalents
Measurement Conversion
Temperature Conversion
Meat Temperatures
Candy Temperatures
Robbie's Photo Album
Pet Health
Search This Site
Contact Robbie

Click here for a printer-friendly page! E-Mail recipe to a friend! Click here to view comments about this recipe!

Basic Skillet Chuck Roast

Submitted By: Donna Teasley
Serves: 4-6
Prep. Time: 2:00 - 3:00

3-4 lb. chuck roast - see Notes, below
unseasoned meat tenderizer
garlic powder
kosher salt
black pepper
water

Ingredients at Firehouse Pantry


-Sprinkle a light coating of meat tenderizer over all sides of roast; repeat with remaining spices.
-Pierce all sides of roast with a fork.
-Brown roast in a very hot skillet on all sides.
-Remove roast from skillet; set aside.
-Pour 1 cup hot water in skillet and scrape cooked bits off bottom of skillet with a wooden spoon.
-Return roast to skillet and bring skillet contents to a boil.
-Reduce heat, loosely cover, and simmer until cooked through, 2-3 hours.
-Closely watch the roast. When water has evaporated from skillet, add more, 1/2 cup at a time.

Notes: I prefer using an English cut of roast. You may use a bone-in or boneless roast.

Make It A Meal: Serve with Creamy Scalloped Potatoes and Fried Apples like Cracker Barrel's®

(0) Visitor Comments:

Buy Robbie's Cookbook!

Do not reprint, publish, or display content within this site without permission from the Webmaster
unless for personal use. Copyright © 2003-2012 All Mixed Up, Ltd. All Rights Reserved.