California Garlic Roast
Christopher Ranch
5 pounds boneless
chuck roast
2 tablespoons olive oil
20 cloves Christopher
Ranch California
Garlic, peeled
1 12-ounce bottle beer
4 cups beef stock
1/2 cup cilantro leaves
2 sprigs fresh thyme
Leaves from 1 rosemary
sprig, chopped
1 bay leaf
Pinch of cinnamon
and nutmeg
1 teaspoon crushed
red pepper
10 small cipolline*
onions, peeled
8 carrots, peeled and cut
into 1-inch chunks
Salt and pepper
Rice, for serving
In a Dutch oven, brown roast in olive oil over medium
heat. Add garlic and sauté lightly (do not burn!).
Use beer to deglaze the pan, scraping bits from
the bottom.
Add stock and all the seasonings and bring to a boil.
Reduce the heat, cover and simmer for 90 minutes,
turning the meat every 20 minutes.
Add onions and carrots and simmer for 60 more
minutes, turning the meat every 20 minutes. If the
liquid reduces too much, add more stock. Season to
taste with salt and pepper.
Serve over rice. Makes 6 servings.
Cipolline are traditional Italian onions with a flat, oval shape,
ranging from 1 to 3 inches in diameter.
Family Favorite Pot Roast
Heinz/Lea & Perrins
Nonstick cooking spray
3 pounds boneless beef tip
or chuck roast
1 Wyler’s beef
bouillon cube
1 cup hot water
1/2 cup Lea & Perrins
Worcestershire sauce
1 cup Heinz ketchup
2 tablespoons Heinz apple
cider vinegar
2 tablespoons brown sugar
Coat a large saucepan with cooking spray.
Brown beef roast in the pan over medium-high heat
for 4-5 minutes.
Add bouillon and hot water to the pan; bring to a
boil. Reduce the heat to low, cover and simmer
for 1 hour.
Stir in Worcestershire sauce, ketchup, vinegar and
sugar. Continue to simmer, covered, for an additional
1 1/2-2 hours, turning occasionally, until the meat is
tender. Makes 8 servings.
