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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

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