Roasting Pork Shoulder And Beef Chuck Recipes

Steps:

• 1. Melt butter in the olive oil in a frying pan over medium to medium-high heat. Cut your roasts in half so you have four chunks of meat. Salt and pepper each chunk as you wish. When the frying pan is hot, brown the meat on all sides. Set aside.
• 2. Put your prepared vegetables in your slow cooker. Lay the browned meat on top. You DO NOT need to add water, as the meat and the vegetables create their own wonderful juice. I used a 6-quart cooker, and it was quite full. If you have a smaller one, adjust your ingredients so it all fits. Cook on high for 4-6 hours. If you are going to be gone much longer, you may want to use a lower setting--use what works for your slow cooker.
• 3. When done to your liking, remove the meat and vegetables to a platter or bowl. Put the onion soup mix and brown gravy mix in a medium saucepan. Whisk in the juices from the slow cooker, and warm on medium heat, stirring occasionally, until it comes to a boil. Lower to a simmer and cook, stirring constantly, for at least one minute. Depending how soon you plan to eat, you may want to cook the juices a bit longer in order to hydrate the onions from the onion soup mix. If you aren't eating right away, they will hydrate when you put them back in the slow cooker. Return your meat and veggies to the slow cooker and pour the gravy over it.
• 4. You have a wonderful-smelling and wonderful-tasting meal ready for your enjoyment!

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, mix together the oil, salt and pepper. Rub the oil mixture over the meats. Roast the pork shoulder about 1 hour; roast the beef chuck about 1 1/2 hours, until a meat thermometer registers 170 degrees F for each meat. Remove the meats from the oven and let cool for 20 minutes. Cover and refrigerate up to 1 day or until ready to use.

Steps:

• Preheat oven to 350 degrees F.
• Rub roast well on all sides with liquid smoke.
• Combine salt, garlic powder and pepper in a bowl and mix well.
• Add 1 Tbs of the above mixture to the seasoned salt and sprinkle this mixture on all sides of roast---You may not need to use it all, use your own judgement.
• Place roast in a large roasting pan or dutch oven---add the onion, water (pour around roast, not over it) and bay leaves.
• Cover, place in oven and cook for 2 1/2- 3 hours, or until internal temperature of meat is 170 degrees F.
• Remove from oven and pan-- let roast cool for a few minutes.
• Slice meat or shred as for pulled pork (I usually do half sliced and half pulled).
• Serve on bread or buns with your favorite BBQ sauce or coat bread or buns with mayonnaise.

Steps:

• Mix first10 ingredients. Place onion, green pepper and celery in a 5-qt. slow cooker; place roast over top. Pour tomato mixture over roast. Cook, covered, on low until meat is tender, 5-6 hours., Remove roast. Strain cooking juices, reserving vegetables. Transfer juices to a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve roast and vegetables with gravy. Freeze option: Place sliced beef and vegetables in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered saucepan, stirring gently and adding a little broth or water if necessary.