Looking for Chuck Eye Roast Recipe

Chayalle

Fri, May 27 2022, 12:49 pm

Sautee an onion in a little oil.
Add: 1 cup tomato sauce
3/4 Cup brown sugar (I like meat more savory than sweet. I reduce this to about 1/3 cup)
1 1/4 cup water
1 tsp salt
1 tbsp lemon juice
recipe calls for handful of dried apricots and/or craisins. I omit this.

Combine all ingredients. Pour over roast. Seal tightly with foil. Bake in 215F oven overnight or at least 9-10 hours.

happy chick

Thu, Oct 05 2023, 11:23 pm

Chayalle wrote:

Can this be baked on higher temp for just a few hours?

OOTBubby

Wed, Mar 13 2024, 4:08 pm

amother OP wrote:

I have a 5lb chuck eye roast but have no idea how to make it.
Anyone have any easy and good recipes? I prefer very sweet sauce versus savory.

5-6 lb. chuck eye or french roast
garlic powder or pieces of fresh garlic
large onion, sliced

Sauce:
1 c. ketchup
1 c. duck sauce
1/3 c. brown sugar
1/8 tsp. mustard (omit for Pesach)
1/8 tsp. prepared horseradish

Put onions on bottom of pan. Season roast with garlic and place on top of onions.
Combine sauce ingredients and pour over meat. Cover tightly and roast for about 3 hours or until roast is soft.

Refrigerate roast. Slice when cool and return to pan juices. Reheat covered in pan juices.

amother

DarkCyan

Wed, Mar 13 2024, 4:22 pm

Used this recipe from myfriends715

Amazing. Its savory. I didn't sear the meat or onions and used garlic powder instead of garlic. I just put all the ingredients together. Cooked low and slow. I think 3.5 to 4 hrs hrs on 300.

Refrigerated overnight and sliced the next day.

Im sure it would be sooo much better if you follow the directions. I didn't have time or energy. Comes out incredible every time.

Flemish Carbonnade of Beef

Ingredients:

* 1 tied chuck roast (about 3 lbs)
* 3 large Spanish onions- sliced
* 4 cloves chopped garlic
* ¼ C brown sugar
* 1 box beef broth (32oz)- I prefer Manishewitz
* 1 bottle Guinness Stout beer (12 oz)
* ⅓ C soy sauce
* 3 T vegetable oil

Procedure:

1. Preheat oven to 350
2. heat oil in a heavy bottom stock pot
3. sear meat in oil until all sides are dark brown, you really want to get good color on the meat
4. remove roast and set aside
5. add onions to oil and saute making sure to scrape off the bits hat the meat left on the bottom of the pot
6. saute onions until dark brown and caramelized well- this is a slow process but worth it!!!
7. add garlic and brown sugar and continue to cook for 5 minutes
8. add beef broth, Guinness and soy sauce cook for an additional 3 minutes
9. add chuck roast back into stockpot
10. cover tightly and place in oven for 2 hrs
11. remove roast and let cool thoroughly - this cuts best when cold
12. remove string and slice - submerge in sauce while reheating.