On Tue, 14 Sep 2010 14:44:22 -0400, 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 replys

is it too soon to repost my pot roast recipe? nah:

it makes great top-of-stove pot roast.

8 oz. beer
6 oz. can pineapple juice
1 tb brown sugar
1 tb worcestershire or kung pao sauce } if you don't have these, 2 tbl
1 tb teriyaki sauce } of soy will work
1 tb lemon j. or (rice) vinegar
1 bay leaf
1 t better than bouillon (optional - will make it a little saltier and the
gravy more brown)
1-1 1/2 lb beef brisket (or thick round or chuck)
1/2 -3/4 head green cabbage cut in wedges

brown beef and remove from pan (or not - the color and taste are a little
better)

combine and heat liquid ingredients. add brown sugar and bay leaf. (the
brown sugar makes it fizz entertainingly.) crape browned bits from bottom
of pan.

when at simmer, add beef and simmer, covered, on very low heat for
about 3 hours, turning every 15 minutes or so. (don't worry if it
smells kinda funky at first- it's the beer.)

add cabbage wedges during last 15 minutes or so.
the meat should be very tender yet still a little pink inside.
i usually serve it in chunks, shred it on the plate and spoon some of
the gravy over (it will not be thick). i sprinkle some salt and grind
some pepper on the meat, wrap a bite in a cabbage leaf, and go to
town.

this is a very forgiving recipe; as long as you cook it slow and long
you can't really go wrong.

(mostly invented by me - well, o.k., mostly stolen by me from different
people and radically altered.)

your pal,
blake