Classic Crock Pot Chuck Roast

"The dry soup mix and mushroom soup produce a great tasting gravy, the dry onion soup mix already has plenty of salt.  Just season the roast with black pepper and garlic powder.  This truly is one of my favorites!  ~Shelly

 Ingredients

1 (3 lb.) Harter House Beef Chuck Roast
1 -2 teaspoon ground black pepper  
1 teaspoon garlic powder
1 (10 3/4 ounce) can cream of mushroom soup, undiluted  
1 (1 ounce) package Lipton dry onion soup mix
1 medium onion (sliced or chopped)  
4 large carrots, cut in large pieces
Button or Portabella mushrooms  
6 -8 Small new potatoes, quartered
2 stalks Celery, cut                                                 

 Directions

1. Season the roast with black pepper and garlic powder.
2. Place meat in the Crock Pot
3. Pour can mushroom soup on top of meat. Sprinkle Dry onion soup mix on top.  
4. Add vegetables of choice, onions, fresh mushrooms, new potatoes, quartered, celery, and carrot chunks.
5. Cook all day on low.  No additional liquid is needed.

Serve the roast with veggies, gravy. and hot buttered rolls.

Slow Cooker Balsamic Glazed Chuck Roast

Moist and fall apart tender beef chuck roast in a tasty balsamic glaze that is so easy to make in the slow cooker!


INGREDIENTS
1 tablespoon oil
3 pounds Harter House Chuck Roast
1 large onion, sliced
4 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1 cup beef broth
1/2 cup balsamic vinegar
2 tablespoons soy sauce (or tamari)
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 pound baby carrots (optional)
1 pound mini potatoes or diced potatoes (optional)
2 tablespoons cornstarch + 2 tablespoons water

DIRECTIONS

Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides, about 20 minutes and set aside.

Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about a minute.

Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours. (The beef will be falling apart tender when done!)

Remove the carrots, potatoes and beef and slice or shred the beef.

Skim any fat from the cooking juices, place it in a sauce pan, bring to a simmer, add the mixture of the cornstarch and water and cook until the glaze has thickened a bit.

OPTION

Skip the first 2 steps and place everything into the slow cooker.

OPTION

Instead of using the crock pot, place additional ingredients in the pot you cooked the meat in, bring to a boil, reduce the heat, simmer,  and cook until meat is pull apart tender, about 3-4 hours 

OR transfer the pot to a 275 F oven and braise until the meat is pull apart tender, about 3-4 hours.

Recipe from Closetcooking.com

Marinated Chuck Roast

It's always nice to find new recipes for products that are on sale, and this week at Harter House Supermarket, we have Chuck Roast On Sale for $4.99 lb. (July 29 - Aug. 4, 2015)























I saw this on a PTITChef Blog, and she said that her friends, that are not big beef eaters, really raved about this. She said it was the very best roast she has ever eaten also.

"A rich marinade deepens the mahogany color. But the flavor! Oh, the flavor is amazing, getting into the very corners of your mouth ~ slightly sweet and tangy, slightly winey, and tender good."

I can't wait to try it!!


Marinated Chuck Roast

3 to 4 pounds. chuck roast
1 teaspoon black pepper
1/2 teaspoon tarragon (can substitute Anise seed)
1/3 cup rice vinegar
1/4 cup ketchup
2 tablespoon olive. oil
1/2 cup brown sugar
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
1 teaspoon salt
1/4 teaspoon garlic powder (or fresh sliced garlic)
1/2 cup red cooking wine
8 small mushrooms ( I recommend Shittake mushrooms)
1 tomato, sliced



Directions
Preheated 350 degrees oven.

In a small bowl, combine all ingredients, except tomatoes, to make the marinade.
Salt and pepper both sides of the roast and then place roast in glass pan.
Pour the marinade over the roast.
Cover, refrigerate and allow meat to marinate at least 3 to 4 hours. Spoon marinade over roast from time to time.
Just before roasting, slice the tomato and place on top of the roast.
Roast at 350 degrees for one hour.

Doesn't this look delicious!