Cream Cheese Chuck Roast Recipes

CREAMY MUSHROOM BEEF CHUCK ROAST RECIPE

Steps:

• Pre-heat your oven to 400 °F.
• Heat a skillet or the Dutch oven over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the Dutch oven or lidded roaster.
• Place the mushrooms and onion around the chuck roast.
• Whisk together the soups and the water until as smooth as possible ( it usually is chunky a bit, that's ok!) Pour over the roast.
• Place the lid on top of the roaster/Dutch oven and place in the preheated oven. Cook for 20 minutes then turn down the oven to 325°F.
• Cook for another 4-5 hours until the roast pulls apart easily when touched with a fork.
• Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.

CREAM CHEESE CHUCK ROAST

Steps:

• Cut the chuck roast into 1-inch cubes and remove all fat and place roast in Crockpot.
• Drizzle melted butter over and then sprinkle the package of Italian dressing mix over all.
• Cover and cook on low for 6-7 hours.
• About 45 minutes before done, brown the onion and garlic in the 2 tablespoons butter.
• Add cream cheese,horseradish,black pepper, mushroom soup, mushrooms and Kitchen Bouquet; stir until smooth.
• Pour sauce mixture over cubed beef in crockpot and cook an additional 30-45 minutes.
• Serve beef cubes and gravy over cooked egg noodles or rice.

COMFORTING CREAM CHEESE CHUCK ROAST

Steps:

• 1. Cut the chuck roast into 1-inch cubes and remove all fat and place roast in crock pot. Drizzle melted butter over and then sprinkle the package of Italian dressing mix over all. Cover and cook on low for 6-7 hours. About 45 minutes before done, brown the onion and garlic in the 2 tablespoons butter. Add cream cheese, mushroom soup, mushrooms and Kitchen Bouquet; stir until smooth. Pour sauce mixture over cubed beef into crock pot and cook an additional 30-45 minutes. Serve beef cubes and gravy over cooked egg noodles or rice.

RICH AND CREAMY BEEF STROGANOFF

Steps:

• Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
• Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
• Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
• Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.