what is a good recipe for beef chuck?

Question

i dont have much to work with being that payday is around the corner so i need something smple!

no, not the ground beef...the kind that you put in pot roast! sorry for not being more specific!

Answer 1

Swiss Steak

Ingredients
1- 1/2 lbs boneless beef round or chuck shoulder steaks, cut 1/2 inch thick

3 Tbs all-purpose flour

1 tsp salt

1/2 tsp pepper

2 Tbs vegetable oil

3/4 cup finely chopped carrots

3/4 cup finely chopped onion

3/4 cup water

1/2 cup finely chopped green bell pepper

1/2 cup finely chopped celery

1/2 cup prepared picante sauce

1/4 cup ketchup

1 Tbs distilled white vinegar

2- 1/2 cups uncooked bow tie pasta, cooked

Directions
Cut beef steak into 6 pieces; pound to 1/4 inch thickness. Combine flour, salt and pepper. Lightly coat beef with flour mixture.

Heat oil in Dutch oven over medium heat until hot. Brown beef in batches. Pour off drippings.

Return beef to Dutch oven. Add remaining ingredients, except pasta; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is fork-tender. If sauce becomes too thick, stir in a little water. Serve over pasta.



Pot Roast with Root Vegetables

1 boneless beef chuck arm pot roast (3 to 3-1/2 pounds)

1 Tbs vegetable oil

8 small red-skinned potatoes, halved

2 large carrots, cut into 2-1/2 1/2-inch pieces

2 large parsnips, cut into 2-1/2 1/2-inch pieces

1 small leek, cut into 1-1/2 inch pieces

1- 1/2 Tbs cornstarch dissolved in 3 tablespoons water

Seasoning:

1 tsp dried oregano

1 clove garlic, minced

1/2 tsp each salt and lemon pepper

Directions
Combine seasoning ingredients; press onto beef pot roast. Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings.

Add 3/4 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm.

Skim fat from cooking liquid. Measure and return 2 cups cooking liquid to Dutch oven. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.


Lemon Herb Pot Roast

1 boneless beef chuck pot roast (3 to 3-1/2 pounds)

1 Tbs olive oil

2 cups baby carrots

1 lb small red-skinned potatoes, halved

1 medium onion, cut into 6 wedges

2 Tbs cornstarch dissolved in 2 tablespoons water

1/2 tsp dried basil

Seasoning:

2 tsp lemon pepper

2 cloves garlic, minced

1 tsp dried basil

Directions
Combine seasoning ingredients; press onto beef pot roast. Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings.

Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm.

Skim fat from cooking liquid. Stir in cornstarch mixture and 1/2 teaspoon basil. Cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.

Answer 2

Make a beef and vegetable soup or make a chili and that would be better in it instead of using ground beef. Or you can shread the meat and make tacos or burritos I do it all the time.

Answer 3

are you talking about ground beef? if so, get a can of cream of mushroom soup doesn't have to be name brand. brown beef, drain, mix soup w/a can of water in seperate bowl to get the lumps out, return pan to medium heat, pour in soup, add just about any frozen veg on hand or don't add, simmer for a few minutes, serve over rice, noodles or bread. simple and cheap and tastes good.

Answer 4

make hungarian ghoulash soup. Google for recipes. :-)

Answer 5

one that make you feel delicious