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<blockquote data-quote="moreluck" data-source="post: 84897" data-attributes="member: 1246">-Jim&#039;s Spicy Chuck Roast-5 lb. chuck roast (thick cut is best)fresh ground peppergarlic powderRoasting seasoning like Lindberg Porterhouse seasoningfound at most meat counters1/2 cup red wine1 can/jar beef gravy*Heat oven to 325 degrees. *Rinse meat with water and dry well.*Sprinkle the entire cut with pepper, garlic powder and roasting seasoning.*Tear off a large piece of heavy-duty alum. foil (enough to completely envelope the meatand lay the meat in the center.*Drizzle with the wine (or water) and gravy.*Seal tightly. Then seal again in a second piece of foil.*Place meat in a baking pan and roast for 4-5 hours. Meat is done when it can be pulled apart with a fork.</blockquote>

[QUOTE="moreluck, post: 84897, member: 1246"] [SIZE=2]-Jim's Spicy Chuck Roast-[/SIZE] [SIZE=2]5 lb. chuck roast (thick cut is best)[/SIZE] [SIZE=2]fresh ground pepper[/SIZE] [SIZE=2]garlic powder[/SIZE] [SIZE=2]Roasting seasoning like Lindberg Porterhouse seasoning[/SIZE] [SIZE=2]found at most meat counters[/SIZE] [SIZE=2]1/2 cup red wine[/SIZE] [SIZE=2]1 can/jar beef gravy[/SIZE] [SIZE=2]*Heat oven to 325 degrees. [/SIZE] [SIZE=2]*Rinse meat with water and dry well.[/SIZE] [SIZE=2]*Sprinkle the entire cut with pepper, garlic powder and roasting seasoning.[/SIZE] [SIZE=2]*Tear off a large piece of heavy-duty alum. foil (enough to completely envelope the meat[/SIZE] [SIZE=2]and lay the meat in the center.[/SIZE] [SIZE=2]*Drizzle with the wine (or water) and gravy.[/SIZE] [SIZE=2]*Seal tightly. Then seal again in a second piece of foil.[/SIZE] [SIZE=2]*Place meat in a baking pan and roast for 4-5 hours. Meat is done when it can be pulled apart with a fork.[/SIZE] [/QUOTE]

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