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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
unseasoned meat tenderizer
garlic powder
kosher salt
black pepper
water
-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.

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