No Fuss Beef Roast Recipes

Steps:

• Combine the first four ingredients; rub over roast.
• Place roast, fat side up, in a roasting pan.
• Dot with butter.
• Bake, uncovered, at 350° for 1-3/4 to 3 hours or until meat reaches desired doneness.
• Let stand for 10-15 minutes before carving.
• Thicken pan drippings for gravy if desired.

Steps:

• Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
• Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
• Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
• Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.

Steps:

• Heat oven to 500°.
• Salt and pepper roast. Place in roasting pan on low rack with no cover.
• Cook in preheated oven at 500° for 8 minutes per pound.
• Turn oven off and let stand in oven 2 hours. (DO NOT OPEN OVEN DOOR!).
• Drippings make wonderful gravy.

Steps:

• Cut small slits all over in the roast and stuff the garlic cloves in the slits; cover and refrigerate overnight or up to 3 days.
• Remove the roast from the refrigerator for 2-3 hours before cooking to bring to almost room temperature (this is an important step!).
• Set oven to 500 degrees .
• Sprinkle the roast with salt, black pepper and garlic powder.
• Place the roast on top of a rack and then in a pan.
• Place in oven, and roast at 500 degrees F for 20 minutes.
• Reduce the oven temperature to the LOWEST setting.
• Leave in the oven for 8 hours (DO NOT OPEN OVEN DOOR for the 8 hours!).
• Before serving, turn the oven temperature up to 350 degrees and cook roast for 20 minutes at that temperature.
• Remove the roast and let sit for 30 minutes before slicing.

Steps:

• Heat oven to 350°F (See below for instructions for using a crock-pot).
• In a skillet, heat oil over medium heat and then brown the roast all over. This sears in the juices and releases some of the fat so you get a moister roast as an end result.
• In a small bowl mix together the beef broth, coffee, thyme, salt, pepper and garlic. Wait on preparing the carrots and potatoes till a bit later.
• Spray a dutch oven or large roasting pan lightly with non-stick cooking spray.
• Place roast in center of pan and pour broth mixture around the roast. Place the sliced onions around the roast.
• Cover and bake 2 1/2 hours. At about the 2 hour mark prepare and cut your vegetables.
• Add sliced carrots and potatoes to the sides of the roast. Cover and bake another 1-1 1/2 hours (until vegetables are tender and roast is finished).
• Remove beef and vegetables from the roasting pan to a platter and keep warm (cover with foil).
• Skim fat from drippings left in the roasting pan and keep drippings warm (not boiling - just lightly simmering).
• Whisk the flour and water together until smooth. Add at very small increments to the simmering drippings and whisk constantly to keep smooth and lump free. The key to this is not boiling the liquid but keeping at a nice simmer. Continue cooking 2-4 minutes until it is smooth and nicely blended. Remove from heat.
• Slice beef thinly and serve with the vegetables and gravy.
• CROCKPOT METHOD:.
• Spray crock lightly. Place onions, carrots and potatoes in the bottom of the crock. Place roast on top of the vegetables. Pour broth mixture around the roast.
• Cover with lid and cook on low heat for 8-10 hours.

Steps:

• Combine the first four ingredients; rub over roast. Place roast, fat side up, in a roasting pan. Dot with butter. Bake, uncovered, at 350° for 1-3/4 to 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before carving. Thicken pan drippings for gravy if desired. Yield: 6-8 servings. Editor's Note: One envelope of meat marinade seasoning mix may be substituted for the seasoned salt, garlic powder, onion powder and cayenne.