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FROM THE alt.support.diet.low-carb COOKBOOK
Chuck Roast Variations
I think most people cook these in the oven, but I usually cook it stove
top in a large pan with some kind of liquid. I sometimes use onion
soup mix, or just plain beef broth. I add onions, mushrooms (used
to add carrots, but not now). I used to dredge it in flour and brown
it first, but not now. I cook it for about 2 1/2 - 3 hours and make
gravy with the liquid. A great variation is a tex/mex version cooked
with beef broth, chili powder, cumin, a little green pepper or green chile
peppers, a little tomato paste/sauce, maybe some taco seasoning mix...served
with sour cream. Also you can do like a stroganoff - cook in broth, wine
and mushrooms and serve with sour cream. - Renee
I used to cook in crock pot with onion soup mix and can of mushroom soup.
Now to go low carb I brown on coals and use a 1/4 cup beef bull., garlic
and some onion and crock pot a low 10-12 hours. - Gary
I use chuck roasts in my crock-pot! Put one in the crock pot, and add a
jar of Alfredo or gravy au jus or any other sauce, put the cover on and
let it slow cook all day! Do not add water! Before serving I add a container
of sour cream! – Rosie
You can cook chuck on the grill like a large steak, lotsa heat, never
salt until done, only turn once, mucho garlic and pepper before cooking.
After cooking allow to stand or immediately wrap in foil to mellow out.
After cooling slice on the slant as you would sirloin or london broil or
a baron of beef. Season and serve as you please. - George Parton