Recipe: Portuguese Chuck Roast, Crockpot Chuck Roast, Chuck Roast for Many - Recipes for Vanessa.

PORTUGUESE CHUCK ROAST

1 chuck roast, 4-5 lb. (bone or in boned)
1 cup water
1/2 cup vinegar
1/4 tsp. chili powder
1/4 tsp. ground allspice
1 clove garlic, sliced
1 chorico (Gaspars)
1 can tomato soup or whole tomatoes, your choice
Potatoes, quartered
Carrots, cut in 1 1/2 inch pieces
Potatoes and carrots may be added if desired (very good this way)

Braise chuck roast in roasting pan on both sides; add water, vinegar, and other ingredients.

Place chorico on top of roast. Pour tomato soup over all, mixing liquids with spoon.

Place roast in 350 degree F oven with cover on and bake 2 to 2 1/2 hours.

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CROCKPOT CHUCK ROAST

3 pounds chuck beef roast
1 teaspoon salt
1/4 teaspoon pepper
2 onions quartered
4 carrots quartered
1 stalk celery chop
1 bay leaf
2 teaspoons vinegar
5 cups water
3 beef bouillon cubes
1 small cabbage wedges
1 tablespoon instant minced onion
2 tablespoons flour
1 1/2 cups reserved beef broth
2 tablespoons prepared horseradish
1/2 teaspoon salt

Sprinkle meat with seasonings.

Place onions, carrots, and celery in crockpot. Top with meat. Add bay leaf, vinegar and water.

Cover pot and cook on low 5-7 hours or until meat is tender.

Remove meat, turn on high. Add cabbage wedges; cover and cook on high 15-20 minutes or until cabbage is done.

Meanwhile melt butter in saucepan. Stir in instant onion and flour.

Drain 1 1/2 cups broth out of cooking pot. Pour broth horseradish and salt into saucepan. Cook over low heat, stirring constantly, until thickened and smooth.

Serve sauce over roast with vegetables.

Source: Ron

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CHUCK ROAST FOR MANY
Serves 16

4 pounds beef chuck roast
1/2 cup margarine
1 tablespoon onion salt
1 tablespoon garlic salt
1/4 cup white sugar
1/4 cup packed brown sugar
3 (.75 ounce) packages dry brown gravy mix
5 pounds baking potatoes, peeled and diced
2 pounds carrots, peeled and diced
2 cups water

Preheat oven to 325 degrees F (165 degrees C).

Lightly coat the beef chuck roast with margarine. Sprinkle onion salt, garlic salt, white and brown sugar and one package of gravy mix over the roast.

In a large roasting pan, spread a layer of potatoes and carrots on the bottom of the pan. Sprinkle 2/3 package of the gravy mix over the potato layer. Place the prepared roast on the bottom layer of potatoes and carrots.

Surround the roast with the remaining potatoes and carrots, and sprinkle on the remaining gravy mix. Add the remaining margarine and the water to the pan.

Cover and bake in the preheated oven for 30 minutes.

Reduce temperature to 300 degrees F (150 degrees C) and continue baking for 2 hours and 15 minutes, or to desired doneness.