Chuck Roast
Do you use a pressure cooker? I do and it can save you so much time.
Ingredients:
One 3 Lb. Chuck Roast
Oil
Paprika
Salt & Freshly Ground Black Pepper
Uncle Ben's Parboiled Rice
Salt & Pepper
Instructions:
Wash chuck roast and pat dry with paper towels
Put a little oil in pressure cooker turn range on medium high
Place roast into cooker with the lid off, sprinkle liberally with paprika on all sides of roast.
Brown Chuck Roast on all sides.
When browned add enough water to cover roast well.
Cover cooker cook for 45 minutes
Cool quickly (following instructions to pressure cooker)
Place roast into baking dish
Pour broth from cooker just enough to cover bottom about 2 inches or so
This will keep roast from drying out in oven..keep liquid in the bottom even if you have to simply add hot water.
Salt & Pepper roast
Place in 350 degree oven
You will want your roast to be fork tender and pull apart freely
While you are finishing up your roast in the oven cook your rice.
Cook according to amount you wish to serve following time but leave out butter and add 1/2 cup more broth than you normally would to cook rice.
Example: 1 cup rice usually would need 2 cups water
for this recipe you would use 1 cup rice and 2 1/2 cups broth.
Taste broth to see if you need to add any salt you may not need to.
Boil your broth
Pour in your rice
leave uncovered over medium heat until you begin to see rice and just a little broth is still covering rice.
Turn to range to low and place lid on rice.
Time for 20 minutes.
Rice should be tender and fluffy (if not cook a little longer until done)
Time for 20 minutes.
Rice should be tender and fluffy (if not cook a little longer until done)
My Mama calls this roast and greasy rice
You could also substitute chuck with a rump roast.
The rump roast is much leaner so you will have to time your rice and roast so that you serve the roast right away because you don't want it to dry out and buy a roast you can eat at one meal the rump will not heat well it will dry out.
Enjoy!
Dolly