SMOKY BRAISED CHUCK ROAST

Smoky Braised Chuck Roast image

After tiring of the same sauces, I began experimenting with spices and flavors, coming up with this concoction. It's excellent with steak, London broil or a roast, and delivers the flavor of a summer cookout all year long! -Karen Brown, Tunkhannock, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 2h45m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

4 teaspoons beef bouillon granules
1/4 cup hot water
1-3/4 cups water
2 tablespoons brown sugar
1 teaspoon dried rosemary, crushed
1 teaspoon dried basil
3/4 teaspoon dried tarragon
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
Dash pepper
1/2 teaspoon liquid smoke, optional
1 beef chuck roast (3 to 4 pounds)

Steps:

In a 13x9-in. baking dish, dissolve bouillon in hot water. Stir in water, brown sugar, seasonings and, if desired, liquid smoke. Add beef; turn to coat. Cover and refrigerate overnight., Preheat oven to 325°. Transfer roast to a Dutch oven; pour remaining marinade over top. Bake, covered, until tender, 2-1/2 to 3 hours. Freeze option: Place sliced chuck roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high, stirring gently and adding a little broth if necessary, until heated through.

Nutrition Facts : Calories 305 calories, Fat 16g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 465mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 34g protein.