Monday, March 9, 2015

Chuck Roast

Carrots are available throughout the year, carrots are the freshest and most flavorful in the summer and fall.

Carrot roots should be firm, relatively straight and bright in color. The deeper the orange color, the more beta carotene is present in the carrot. Avoid carrots that are excessively cracked or forked as well as those that are limp or rubbery, not good. If the carrots do not have their tops attached, look at the stem end and ensure that it is not a dark color as this is also a sign of age. If the green tops are attached, they should be a bright color, feathery and not wilted. Since the sugars are concentrated in the carrots core, generally those with larger diameters will have a larger core and therefore be sweeter. 

Carrots are hardy vegetables that will keep longer than many others if stored properly. The trick to preserving the freshness of carrot roots is to minimize the amount of moisture they lose. Make sure to store them in the coolest part of the refrigerator in a plastic bag or wrapped in a paper towel, which will reduce the amount of condensation that is able to form. They should be able to keep fresh for up to two weeks. Carrots should also be stored away from apples, pears, potatoes and other fruits and vegetables that produce ethylene gas since it will cause them to become bitter.
Research Source: WH Foods 

This chuck roast is swimming in flavor.

Chuck Roast
Recipe by Christine Lamb (Christine’s Pantry), 2015

1 - 3 to 4 pound chuck roast
salt and pepper to taste
1 teaspoon garlic powder
2 tablespoons vegetable oil
1 onion, thinly slices
2 bay leaves
1 (10.5 oz.) can cream of mushroom soup
1/4 cup beef broth
2 tablespoons minced garlic
2 tablespoons Worcestershire sauce
3/4 cup water
1 small package baby carrots

Preheat oven to 350 degrees.

In a small bowl, combine salt, pepper and garlic powder. Rub seasoning on both sides of chuck roast. Heat oil in a large skillet, sear meat on both sides until brown. Place meat in a roaster pan. Add onions and bay leaves. 

Combine mushroom soup, beef broth, minced garlic and worcestershire sauce. Pour over roast. Add water. Place carrots around the meat. 

Cover pan with foil and bake 2 1/2 to 3 hours, until tender. Enjoy!


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