Grandma Ettas Chuck Steak Fry Roast Recipes

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GRANDMA ETTA'S CHUCK STEAK FRY-ROAST



Grandma Etta's Chuck Steak Fry-Roast image

Make and share this Grandma Etta's Chuck Steak Fry-Roast recipe from Food.com.

Provided by plove53

Categories     Steak

Time 1h10m

Yield 1 pan, 2-4 serving(s)

Number Of Ingredients 9

1 lb chuck steak (fryer, 1 inch thick)
1 teaspoon oil
2 teaspoons vinegar
1 onion
1/2 cup water
4 carrots
2 celery
1 garlic clove
salt and pepper

Steps:

  • Heat a frying pan; add oil; fry the steak a minute on both sides.
  • Add vinegar, add any salt, add the onions and let them fry a couple of minutes.
  • Add a little water (just enough to cover bottom of pan).
  • Add carrots, celery, garlic, and any salt and pepper.
  • Bring to a simmer; cover and cook for 45 minutes to 1-1/2 hours.
  • Only remove the cover to see if you need to add water.

Nutrition Facts : Calories 101.4, Fat 2.7, SaturatedFat 0.4, Sodium 120.5, Carbohydrate 18.5, Fiber 5, Sugar 8.9, Protein 2.1

GRANDMA'S BEST POT ROAST



Grandma's Best Pot Roast image

The simplest and best pot roast recipe ever, straight from my grandma's kitchen!

Provided by Abbie Persichetti

Time 5h

Yield 6

Number Of Ingredients 7

1 (3 pound) bottom round roast
1 large yellow onion, roughly chopped
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon garlic powder, or to taste
1 cup water
1 tablespoon all-purpose flour

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
  • Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
  • Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
  • Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
  • Meanwhile, whisk water and flour together in a small bowl.
  • Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
  • Slice roast and serve alongside gravy.

Nutrition Facts : Calories 236.5 calories, Carbohydrate 3.5 g, Cholesterol 98.2 mg, Fat 8.8 g, Fiber 0.5 g, Protein 33.7 g, SaturatedFat 3.2 g, Sodium 142.8 mg, Sugar 1.1 g

GRANDMA'S ROAST BEEF



Grandma's Roast Beef image

French chef and "Rotis" author Stephane Reynaud developed this simple but savory roast recipe as an homage to childhood feasts at his grandmother's house.

Provided by Martha Stewart

Number Of Ingredients 11

2 tablespoons olive oil
1 1/3 pounds fingerling potatoes, halved
6 carrots, sliced crosswise on the bias
4 shallots, peeled and halved
6 cloves garlic, peeled
3 sprigs fresh thyme
1 bay leaf
Coarse salt and freshly ground pepper
7 tablespoons unsalted butter
1 (2 3/4-pound) center-cut beef tenderloin, tied
3/4 cup plus 2 tablespoons white wine

Steps:

  • Preheat oven to 350 degrees.
  • Heat olive oil in a large skillet with a lid over medium heat. Add potatoes, carrots, shallots, and garlic; cook, stirring to combine. Add thyme and bay leaf; cover and cook, stirring occasionally, for 15 minutes. Season with salt and pepper.
  • Heat 3 tablespoons butter in a roasting pan over high heat. Add beef and cook, turning, until browned on all sides. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of the steak reaches 120 degrees for rare, about 35 minutes.
  • Remove roast from oven and tent with aluminum foil; let stand 10 minutes. Do not turn off oven.
  • Transfer roast to a cutting board.
  • Add wine to roasting pan, scraping bottom to remove browned bits. Add remaining 4 tablespoons butter and stir until smooth and creamy. Add vegetables to roasting pan; transfer to oven and roast for 5 minutes. Slice beef and serve with vegetables.

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