Slow-Cooker Chuck Roast
Lea & Perrins
3 pounds Certi;ed Angus
Beef chuck roast
Salt and pepper
1 48-ounce can beef broth
1 large onion, sliced,
about 3 cups
1 cup Lea & Perrins
½ cup Heinz tomato ketchup
Season roast with salt and pepper to taste.
Place in a slow cooker.
Add the remaining ingredients. Set on low
and cook for 8 hours, or until fork tender.
Gently remove the roast and cut or shred into
bite-size pieces. Pour the sauce over the roast
and serve. Makes 6 servings.
Herb-Roasted Top Round
with Roasted Mushrooms
and Sherry Sauce
Cargill Meat Solutions
1 4-pound choice top
Diamond Crystal kosher salt
3 tablespoons extra-virgin
4 cups fresh bread crumbs
4 garlic cloves, minced
2 teaspoons chopped
2 tablespoons chopped
¼ cup butter, melted
3 tablespoons Dijon mustard
2 pounds whole mushrooms
2 cups chicken stock
½ cup dry sherry
Preheat oven to 350°F.
Season the roast with salt and pepper to taste.
In a large pan, heat oil over medium-high heat.
Add the roast and sear on all sides until it is
mahogany brown. Transfer to a shallow roasting
pan with a wire rack in the bottom.
In a bowl, combine bread crumbs, garlic, thyme,
rosemary, melted butter and mustard. Place on
top of the roast. Add mushrooms to the pan.
Place the roast in the oven. When the crust begins
to brown, about 8-10 minutes, tent loosely with
foil. Cook the roast for 1 hour, or until the internal
temperature is 135°F.
Remove from the oven and let the meat rest for
15 minutes before slicing.
Add chicken stock and sherry to the pan and
scrape up any roasting juices. Bring to a simmer
and cook until reduced to a sauce consistency.
Serve over sliced beef and roasted mushrooms.
Makes 12 servings.