Chuck roast in foil from Cook’s Country Magazine Special Issue: Best-Ever Recipes (2015): Special Collector’s Edition (page 9) by Editors of Cook's Country Magazine

  • soy sauce
  • bay leaves
  • carrots
  • celery seeds
  • espresso powder
  • garlic powder
  • onions
  • onion powder
  • red potatoes
  • dried thyme
  • beef chuck eye roast

Where’s the full recipe - why can I only see the ingredients?

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

  • sldoug on May 22, 2016

    This recipe seriously underwhelmed me, but I'm willing to accept that it might be entirely my fault. I couldn't find a chuck eye roast so I had to settle for blade, and I didn't use all the rub, which, given the blandness of the resulting meal, was apparently a mistake. My meat also turned out dry, but I'm sure that was my fault too. I loved the simplicity of this one (and the easy cleanup) but I guess I'll stick with my usual more flavorful pot roast recipe.

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