Рецепт Chuck Roast
Carrots are available throughout the year, carrots are the freshest and most flavorful in the summer and fall.
Carrot roots should be firm, relatively straight and bright in
color. The deeper the orange color, the more beta carotene is present in
the carrot. Avoid carrots that are excessively cracked or forked as
well as those that are limp or rubbery, not good. If the carrots do
not have their tops attached, look at the stem end and ensure that it is
not a dark color as this is also a sign of age. If the green tops are
attached, they should be a bright color, feathery and not wilted.
Since the sugars are concentrated in the carrots core, generally those
with larger diameters will have a larger core and therefore be sweeter.
Carrots are hardy vegetables that will keep longer than many others if
stored properly. The trick to preserving the freshness of carrot roots
is to minimize the amount of moisture they lose. Make sure
to store them in the coolest part of the refrigerator in a plastic bag
or wrapped in a paper towel, which will reduce the amount of
condensation that is able to form. They should be able to keep fresh for up to two weeks. Carrots should also be stored away from apples, pears,
potatoes and other fruits and vegetables that produce ethylene gas since
it will cause them to become bitter.
Research Source: WH Foods
This chuck roast is swimming
in flavor.
Chuck Roast
Recipe by Christine Lamb
(Christine’s Pantry), 2015
Ingredients:
- 1 - 3 to 4 pound chuck roast
- salt and pepper to taste
- 1 teaspoon garlic powder
- 2 tablespoons vegetable oil
- 1 onion, thinly slices
- 2 bay leaves
- 1 (10.5 oz.) can cream of
- mushroom soup
- 1/4 cup beef broth
- 2 tablespoons minced garlic
- 2 tablespoons Worcestershire
- sauce
- 3/4 cup water
- 1 small package baby carrots
Directions:
Preheat oven to 350 degrees.
In a small bowl, combine salt, pepper and garlic powder. Rub seasoning on both sides of chuck roast. Heat oil in a large skillet, sear meat on both sides until brown. Place meat in a roaster pan. Add onions and bay leaves.
Combine mushroom soup, beef broth, minced garlic and worcestershire sauce. Pour over roast. Add water. Place carrots around the meat.
Cover pan with foil and bake 2 1/2 to 3 hours, until tender. Enjoy!