Beer-marinated chuck roast from Cooking with Convection: Everything You Need to Know to Get the Most from Your Convection Oven (page 61) by Beatrice Ojakangas

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Roast should be at least 3 inches thick.

  • Nancith on February 06, 2018

    Have to rely on my hubby's assessment of this: very tender in the parts that were rare, but slightly bland in the flavor department. He was looking for a richer flavor from this. Definitely watch the temp of the meat, especially if your cut is not as thick as recommended (like mine); in a matter of 8 minutes, the temp went from under to over & the outer edges were overdone.

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