P
pawclaws
Guest
3 pound lean chuck roast
Marinade/Rub
1/4 cup Lea and Perrins Worcestershire Sauce
2 Tablespoons Soy Sauce
1/2 Tablespoon onion powder
1/2 Tablespoon garlic powder
1/2 Teaspoon fresh black pepper
1 Teaspoon Sessame oil
Bring the meat to room temperature then combine the marinade ingredients and rub all sides of the meat well. place the meat in a zip lock bag with any remaining marinade and refrigerate for 3 days.
1/2 cup chicken or beef stock.
1 medium onion thinly sliced
1/4 cup flour
2 Tablespoons olive oil
1 Tablespoon fresh Rosemary leaves
4 bay leaves
Preheat the oven to 325 degrees. In a roasting bag lay a layer of thinly sliced onion (about half the onion) and sprinkle about a teaspoon of fresh Rosemary leaves. Dust the meat on all sides with flour and brown off in olive oil. Allow to cool before placing it in the bag. Place the cooled roast into the oven bag and place the remaining onion and Rosemary on top along with the bay leaves. Add about a half cup of chicken or beef stock to the original ziplock bag and use it to wash out the marinade that remains. Add this liquid to the roasting bag. Seal the bag and allow the meat to roast for three or more hours until the meat is fork tender. Reserve the liquids for gravy or reduce to stock for later use.
Trial Number One is in the oven; I'll keep you informed!
Marinade/Rub
1/4 cup Lea and Perrins Worcestershire Sauce
2 Tablespoons Soy Sauce
1/2 Tablespoon onion powder
1/2 Tablespoon garlic powder
1/2 Teaspoon fresh black pepper
1 Teaspoon Sessame oil
Bring the meat to room temperature then combine the marinade ingredients and rub all sides of the meat well. place the meat in a zip lock bag with any remaining marinade and refrigerate for 3 days.
1/2 cup chicken or beef stock.
1 medium onion thinly sliced
1/4 cup flour
2 Tablespoons olive oil
1 Tablespoon fresh Rosemary leaves
4 bay leaves
Preheat the oven to 325 degrees. In a roasting bag lay a layer of thinly sliced onion (about half the onion) and sprinkle about a teaspoon of fresh Rosemary leaves. Dust the meat on all sides with flour and brown off in olive oil. Allow to cool before placing it in the bag. Place the cooled roast into the oven bag and place the remaining onion and Rosemary on top along with the bay leaves. Add about a half cup of chicken or beef stock to the original ziplock bag and use it to wash out the marinade that remains. Add this liquid to the roasting bag. Seal the bag and allow the meat to roast for three or more hours until the meat is fork tender. Reserve the liquids for gravy or reduce to stock for later use.
Trial Number One is in the oven; I'll keep you informed!