58 chuck quick Recipes

hamburger (i use chuck), quick oatmeal, chopped onion, salt, accent seasoning, egg, slightly beaten, tomato juice, cream of mushroom soup, water or 1/4 cup white wine

chuck roast, tomatoes or 2 cups v8 vegetable juice, celery rib, finely chopped, carrots, diced, no-salt-added beef broth, quick-cooking barley, salt & pepper, bay leaves

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

ground chuck, salt, pepper, eggs, soft breadcrumbs or 1/2 cup quick oats, milk, chopped onion, chopped green pepper (optional you can add more or less depending on how much you like green pepper), marjoram or 1 tsp basil or 1 tsp rosemary or 1 tsp sage, worcestershire sauce, bread (optional), ketchup, brown sugar, liquid smoke, garlic powder, chopped onion

lean ground chuck, onion soup mix, eggs, lightly beaten, quick-cooking oatmeal, ketchup, worcestershire sauce, barbecue sauce, water , if needed, ketchup, light brown sugar, yellow mustard

boneless beef chuck roast, chopped onion, vegetable oil or 1 tbsp olive oil, pineapple chunks (in juice), orange juice, quick-cooking tapioca, brown sugar, curry powder, salt, pepper, dried fig, coarsely chopped, currants, unpeeled apricot halves in light syrup, drained and halved, hot cooked couscous or 4 cups rice, chopped fresh cilantro

boneless beef chuck roast (2 to 3 lb), olive oil, diced tomatoes and green chilies, sweet red pepper, chopped, chopped celery, chopped onion, quick-cooking tapioca, minced garlic, salt, hot cooked rice

ground chuck (beef), quick-cooking oatmeal, evaporated milk, onion, chopped, salt, eggs, pepper, chili powder, garlic powder, catsup, brown sugar, liquid smoke, garlic powder, onion, chopped

lean ground chuck, minced garlic cloves, brown onion (chopped ), green pepper (chopped ), pinto beans (rinsed ), kidney beans (rinsed ), diced tomatoes with juice, tomato sauce, chili powder (like mccormics), dried mild red chili peppers (powder in mexican section), ground cumin, ground black pepper

onion, ground chuck, chili powder, seasoning salt, pepper, condensed tomato soup, diced tomatoes with sweet onions (undrained), mild diced tomatoes and green chilies (undrained), best beans in chili sauce (undrained ), best black beans (drained )

champagne vinegar, granulated sugar, yellow mustard seeds, kosher salt, garlic , lightly smashed, bay leaf, english cucumber , cut into 1/8-inch slices, chopped fresh dill, mayo, ketchup, sliced pickled jalapenos, dijon mustard, granulated garlic, kosher salt, ground chuck, ground brisket, canola oil, sesame seed buns, white american cheese, tomato slices, for serving, iceberg lettuce , for serving

quick cooking oatmeal, eggs slightly beaten, ketchup, beefy onion soup mix, worchstershire sauce, ground pepper, shredded potatoes... you can use frozen, ground chuck, topping glaze, ketchup, brown sugar, yellow mustard... i also like the ground mustard .

brown sugar, ground chuck, ketchup, ketchup, eggs, milk, mustard, onion, chopped, pepper, prepared horseradish, prepared horseradish, quick cooking oats, salt

lean beef chuck, trimmed and cut into 1 inch cubes, dried breadcrumbs, salt, ground black pepper, yellow onion, carrots , cut into thick strips, stalks celery, chopped, dried basil, quick-cooking tapioca, sliced mushrooms, soy sauce, condensed tomato soup, beef broth

boneless beef chuck pot roast, cooking oil, cajun style stewed tomatoes, chopped white onion, chopped celery, quick-cooking tapioca, minced garlic, hot cooked rice

ground chuck, chopped onion, diced celery, diced green pepper, egg, beaten, salt, pepper, tomato juice, quick-cooking oats, uncooked

beef chuck roast, chopped onion, port wine (or apple juice), tomato sauce, quick-cooking tapioca, worcestershire sauce, dried thyme, dried oregano, garlic cloves, minced, hot cooked pasta (optional)

beef chuck pot roast, chopped onion, fairbanks ruby port wine, garlic, minced, oregano, dried, crushed, tapioca (quick cooking ), thyme, dried, crushed, tomato sauce, worcestershire sauce