Smoky Braised Chuck Roast
After tiring of the same sauces, I began experimenting with spices and flavors, coming up with this concoction. It's excellent with steak, London broil or a roast, and delivers the flavor of a summer cookout all year long! —Karen Brown, Tunkhannock, Pennsylvania
- 4 teaspoons beef bouillon granules
- 1/4 cup hot water
- 1-3/4 cups water
- 2 tablespoons brown sugar
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried basil
- 3/4 teaspoon dried tarragon
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- Dash pepper
- 1/2 teaspoon liquid smoke, optional
- 1 beef chuck roast (3 to 4 pounds)
- 1. In a 13x9-in. baking dish, dissolve bouillon in hot water. Stir in water, brown sugar, seasonings and, if desired, liquid smoke. Add beef; turn to coat. Cover and refrigerate overnight.
Preheat oven to 325°. Transfer roast to a Dutch oven; pour remaining marinade over top. Bake, covered, until tender, 2-1/2 to 3 hours.
Freeze option: Place sliced chuck roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high, stirring gently and adding a little broth if necessary, until heated through.
4 ounces cooked beef: 305 calories, 16g fat (6g saturated fat), 111mg cholesterol, 465mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 34g protein.
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