Wednesday, December 15, 2010

Chuckwagon Roast and Vegetables; Quick Onion Loaf

I found this beef recipe in an old (circa 1980s) recipe booklet from Wyler's.  The broccoli and cauliflower mix added at the end makes this roast different from most roast beef recipes.  It's a nice change, although I wouldn't want to replace my traditional roast beef recipe with it. 

The onion loaf is made with those extra large, flaky refrigerated biscuits.  I rarely buy them, but I wanted to keep the recipe quick and easy.  I'm finding that I don't really like the refrigerated biscuits anymore, but I think I'll try the recipe again with homemade biscuit dough instead.

Chuckwagon Roast and Vegetables

One 3-pound boneless beef chuck roast
2 Tablespoons oil (I used bacon fat)
3 Tablespoons flour
1 cup buttermilk
1 cup water
4 teaspoons Wyler's Instant Beef Bouillon (or use 1 cup good beef stock instead of water and bouillon)
1/2 teaspoon thyme leaves
1/4 teaspoon ground black pepper
4 medium carrots, cut into 1-inch pieces
2 medium onions, cut into wedges (I used 1 large, cut into slices)
3 cups fresh broccoli flowerets or a 10-ounce package frozen broccoli, thawed*
2 cups fresh cauliflowerets or a 10-ounce package frozen cauliflower, thawed*
*I used 1 lb. of frozen mixed cauliflower and broccoli, thawed

Preheat oven to 350°F. 

In a large skillet, brown roast in oil.  Place in 3-quart roasting or baking pan.  Add flour to drippings; cook and stir until browned.  Add buttermilk, water, bouillon, thyme and pepper.  Cook and stir until bouillon dissolves and mixture thickens slightly, about 5 minutes. 

Place carrots and onions around meat; spoon sauce over meat.  Cover; bake 1 hour and 45 minutes or until meat is tender.  Add remaining vegetables; bake 15 minutes longer or until vegetables are tender.


Quick Onion Loaf

1 Tablespoon butter
1 clove garlic, minced
1 cup chopped onion
2 Tablespoons dry parsley flakes
1 can Grands! flaky biscuits (8 ct.) or similar

Heat oven to 350°F.

Melt butter in small saucepan.  Add garlic and onion.  Cook over medium heat until onion is tender, about 5 minutes.  Stir in parsley.

Remove biscuits from can and separate.  Spoon butter and onion mixture over each biscuit.  Place 8 x 5-inch loaf pan on end on counter and stack biscuits, butter side up, in pan, turning last biscuit butter side down so the unbuttered side is next to end of pan.  Place pan in oven as you normally would so that biscuits are now on edge in the pan.  Bake for 35 to 45 minutes or until deep golden brown.  Separate into individual biscuits to serve.

Makes 8 servings.

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