"Cathy" > said:

> First, I'd like to say that this newsgroup is the best. Some of the most
> friendliest folks here. Some of the recipes offered here are just down
> right simple and tasty. I would like some tips from you all on how to cook
> a roast in the oven. I've previously have been cooking roasts in the
> crockpot but would like to try the oven. I have a 3.35lb boneless chuck pot
> roast.

This is the *only* way we make chuck roasts. Don't worry that your roast
is bigger than the one called for in the recipe. It won't be undercooked.

* Exported from MasterCook *

On Again, Off Again Pot Roast

Recipe By :Margaret Fox (Cafe Beajolais Cookbook)
Serving Size : 4 Preparation Time :0:00
Categories : beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds chuck roast -- at room temperature
1 teaspoon salt
freshly ground black pepper
3 cloves garlic -- minced
2 yellow onions -- peeled and thinly
sliced

Rub salt, pepper and garlic into chuck roast and place in a Dutch oven.
Cover with the onions.
Cover and place in a 360 degree oven for 1 hour.
Remove cover and bake for 1 more hour
Replace top and bake for 1 more hour.

Source:
"Chris Dabney in rec.food.cooking"


- - - - - - - - - - - - - - - - - - -

Per serving: 615 Calories (kcal); 44g Total Fat; (66% calories from fat);
45g Protein; 5g Carbohydrate; 164mg Cholesterol; 677mg Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5
Fat; 0 Other Carbohydrates