Poached Beef Chuck Roast Recipe - Cooking Index
Poached Beef Chuck Roast Recipe - Cooking Index
| 2 1/4 lbs | 1021g / 36oz | Boneless beef chuck eye or |
| 2 tablespoons | 30ml | Vegetable oil |
| 10 1/2 oz | 298g | Condensed beef broth |
| 1 | Garlic - minced | |
| 4 | Black peppercorns | |
| Chuck cross rib roast | ||
| 4 cups | 948ml | Water |
| 1 cup | 237ml | Burgundy wine |
| 1 tablespoon | 15ml | Italian seasoning |
| Peppered sauce "see recipe" |
Tie boneless beef chuck roast with heavy string at two inch intervals. Brown roast in oil in Dutch oven over medium high heat until all sides are browned. Browning gives the attractive color achieved by roasting.
Pour off drippings. Add water, beef broth, wine, garlic, Italian seasoning and peppercorns. Bring to a boil; reduce heat to low, cover and simmer 20 to 24 minutes per pound.
Temperature will register 140F.
Remove roast to serving platter. Cover tightly with plastic wrap or aluminum foil and allow to stand 10 minutes before carving. During standing, roast will rise approximately 10F to 150F for medium-rare.
Remove string.
Meanwhile, use one cup poaching liquid to prepare PEPPERED SAUCE. [Editor-no recipe for peppered sauce found].
Carve roast into thin slices and serve with peppered sauce.
Source:
Dan Eisenreich
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