Chuck Roast Beef Tips. Preheat a large cast iron skillet over medium-high heat. Use a slotted spoon to remove the beef from the skillet into a bowl, then sear the remaining half of the beef. Simply heat some oil in a skillet then add your chuck roast.
Beef Tips are most often made from chuck roast which carries with it a lot of beefy flavor, however, it also happens to be the shoulder of the cow. As you probably know good and well, the shoulder is a hardworking part of the body, making this a fairly tough cut of beef. Beef chuck roast is a relatively inexpensive cut of meat that starts out tough but becomes meltingly tender when you cook it using low temperatures and long, slow cooking methods. You can have Chuck Roast Beef Tips using 10 ingredients and 3 steps. Here is how you cook it.
Ingredients of Chuck Roast Beef Tips
- You need of Beef.
- You need 1 lb of chuck roast cut into small cubes.
- It’s 1 TBS of garlic powder.
- It’s 2 tsp of salt.
- You need 1 TBS of black pepper.
- You need 1 TBS of dried basil leaves.
- It’s of Gravy.
- Prepare 1 can of cream of mushroom soup-10.5 oz.
- You need 32 oz of beef broth-low sodium.
- You need 1 packet of onion soup mix.
But if you treat it like a steak and try to cook it quickly with high heat, it rebels and gets dry and stringy. Beef tips and gravy originated as a way to use leftover bits of tough meat or the caps of a roast beef. It embodies the frugal nature of the South, where we never waste anything we can use. And just like our Southern white gravy, it tastes amazing.
Chuck Roast Beef Tips instructions
- In a medium bowl place beef and seasonings. Mix until beef is covered. Refrigerate over night..
- Place beef and all gravy ingredients in stockpot 4 or 6 quart..
- Cook on high for 30min-1 HR. Reduce to low and cook for an additional 5-7 hours..
Since this recipe is now purpose-made from scratch, we usually use stew meat or chuck. Sometimes, I'll purchase 'stew meat' from the grocery store, which saves the time of having to trim and cut the meat into cubes. Here are some suggestions for your next Sunday pot roast: Put a small amount of water in the bottom of a large pot. To tender the meat, add an acid to the cooking water, such as a splash of lemon juice, some chopped tomatoes or Worcheshire sauce. Place the roast in the pot along with some crushed garlic.