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Chuck With Herb Anchovy Sauce

chef.tim.lee's picture
Ingredients
  Chuck roast 3 Pound, boned (About 2 Inches Thick)
  Condensed cream of celery soup 10 3⁄4 Ounce (1 Can)
  Onion 1⁄2 Cup (8 tbs), chopped
  Canned tomatoes 1⁄3 Cup (5.33 tbs), chopped
  Garlic cloves 1 Medium
  Tarragon 1⁄2 Teaspoon, crushed
  Canned rolled anchovy fillets 2 Ounce (1 can)
Directions

GETTING READY
1. Preheat the oven at 350°F.
2. Trim fats from chuck and arrange it in baking dish. (12x8x2) inches.

MAKING
3. Roast chuck for an hour and strain off the fat.
4. Take a bowl and combine cream of celery soup, chopped onions, chopped canned tomatoes, garlic cloves, and tarragon and pour this mixture over chuck.
5. Cover the seasoned chuck with foil and continue baking until the meat turns tender. It usually takes more than 2 hours for baking chuck. Strain off excess fat.

SERVING
6. Serve the roast after topping with stuffed anchovies.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Party, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
240 Minutes
Ready In: 
265 Minutes
Servings: 
6

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