Neopolitan Chuck Roast

published by A Bromley on Mar 4, 2013

When it comes to beef I usually end up buying hamburger that can be prepared in so many different ways or now and then a steak but not often a roast though I do enjoy them when I can find one not too big or pricey. I recently bought a roast and prepared a wonderful meal with leftovers to use later. I think you will enjoy this too.

Beef chuck roast was on sale at a really good price and so I bought one.  I don’t often buy a lot of beef, not that I don’t like it, but I only have me to cook for and I find it hard to find beef in small quantities at my local supermarket, especially a roast.  Anyhow, it was a good buy and I decided I could slice this smaller of the roast that were on sale in half and freeze half of it for another time and turn a good deal into a very good deal.

I prepare beef in several different way and one of the ways I really enjoy it is cooked Neapolitan.   It is a very tasty and tender way of preparing chuck roast.

Rinse your chuck roast in cold water and pat dry with paper towels.

Thin slice

1 medium yellow onion and set aside

In a small dish combine

1 tsp. season salt

1tsp. crushed oregano

1tsp. parsley flakes

1/2 tsp. fresh ground black pepper

1/2 tsp. garlic powder

Rub roast all over with your prepared seasoning mix

In a large heavy bottom pan on top of the stove over medium high heat

Melt

2 Tbsp. shortening (or you can use vegetable oil)

Sear roast on both sides to seal in juices

Arrange onion slices over the top of your roast

Mix together in a small bowl

1 8oz can tomato sauce

2/3 cup cold water

1 tsp. cider vinegar

1 tsp. Worcestershire* sauce

1/2 cup mushroom pieces (optional)

Reduce heat to Medium.  Cover your pan and cook for 1 1/2 hours

Add more water if needed to prevent burning

Cover and cook for another 30 minutes

Add

1/2 cup water

6 to 8 small potatoes (peeled) or medium potatoes quartered

4 to 6 carrots peeled and sliced lengthwise and then cut in half

A good big handful of fresh green beans, ends snipped

Cover and continue cooking for another 30 to 40 minutes or until

vegetables are tender.  Remove from heat.  Let cool covered for about

ten minutes.  Arrange roast on serving platter, slice.  Arrange vegetables

attractively around roast and serve with your choice of sides and dinner rolls.


4 Responses so far | Have Your Say!

  1. # 1 by smokychristine
    March 4th, 2013 at 9:28 pm #

    Very tasty. Thanks

  2. # 2 by fishfry aka Elizabeth Figueroa
    March 4th, 2013 at 11:12 pm #

    Sounds absolutely delicious, and with the price of beef lately getting the most for your money is very important.
    Excellent

  3. # 3 by vickylass
    March 5th, 2013 at 10:41 am #

    You’re right. I can already smell it in the oven roasting! Some supermarket management have been smart enough to notice that there’re loads of people living on their on. Therefore, they’ve individual portions of almost everything. Good share!

  4. # 4 by vickylass
    March 5th, 2013 at 10:43 am #

    You\’re right. I can already smell it in the oven roasting! Some supermarket management have been smart enough to notice that there’re loads of people living on their own. Therefore, they’ve individual portions of almost everything. Good share!

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