I bought a 3.5 lb. chuck roast on Friday that I wanted to make for tonight's dinner, but I think I'm running out of time for today. I'm interested in making a tender, fall apart roast with vegetables (carrots, celery, potatoes, maybe some mushrooms), and the recipes I've seen are cooked low and slow - about 225 degrees for close to 4 hours. I was getting ready to make the roast earlier this afternoon from a low and slow recipe, but then I saw my clay pot (Schlemmertofp) that I hadn't used in ages. I used to make roast chickens in that pot, but never made a beef roast. I googled Schlemmertofp as well as Romertopf clay bakers for recipes, but the only one I found was for roast beef cooked at 425 degrees for 2 hours. I was a bit skeptical about success with this recipe, so I researched other clay pot recipes for chuck roast. I didn't find what I was looking for.
Does anyone have a good recipe for chuck roast in a clay pot with veggies? I would need time and temp info and any other info that you think would guarantee success.
I found recipes for microwave cooking, crock pots, and dutch ovens. I don't own a crock pot or dutch oven and the thought of microwaving a roast does not appeal to me.
Thank you very much for any help you can offer. I'm getting ready to put the meat away and prepare it tomorrow......unless you know of some other fool proof way to make this roast in a clay pot so that it will be fall apart tender and delicious by 7:00 p.m. What do you say, hounds??
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