On 9/14/2010 2:51 PM, Roy wrote:
> On Sep 14, 12:44 pm, (allen brownstein) wrote:
>> Hi Folks, Going to make a Chuck Roast approximate 5lbs, what is the best
>> way to cook it, oven or up top on the range
>> Thanks for your replies.
>
> ==
> Season with salt& pepper and garlic powder and close foil around it.
> Cook in oven in covered roaster, cup or two of water so it doesn't
> burn...25 to 35 minutes per lb. at 350 degrees F. Check half way
> through process and perhaps invert it if desired and replenish water
> if almost gone.
> ==

I always add a little dry red wine to the braising liquid. I think it
helps tenderize and flavor the meat. YMMV

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.