I wanted to share one of my favorite easy, inexpensive, and tasty ways to take a cheap chuck roast and make it taste like a million bucks that are always a treat and a hit.
So let me tell you all about my new Rival 18-Quart Roaster Oven.
For those that have followed this site for a long time, you know that I’ve become very energy conscious, including installing solar panels on my house. As a result, I’ve managed to cut my electric bill from $330 a month to $50. A penny saved is a penny I don’t have to earn, and I like that.
One of the biggest suckers of electricity in the house is the oven. When that puppy is on, it can pull 3,000 to 5,000 kWh, which gets expensive over a month.
Pam actually stumbled across the Rival oven roaster first at Target and later she showed it to me on a subsequent visit. Wow, the minute I saw it, it made great sense.
The oven roaster is small, does not pull massive amounts of power to operate, and does a damn fine job of cooking the juiciest chickens and roasts. We even made a giant batch of chili and froze it into smaller containers for future deliciousness.
Our big batch of tasty chili.
Now, I’m going to share my secret with you on how to use this oven to turn a $9 chuck roast that will feed four into the best tasting fake prime rib you’ve ever had. We got the roast at Target. It weighs about 2.5 pounds.
This one we bought at Target.
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- Take one cheap chuck roast.
- Rub it all over with olive oil.
- Coat liberally with Canadian steak seasoning. You can get it at your local store.
- Sear on all sides in a really hot pan.
- Place on the rack in the cold rival roaster oven.
- Cook as described below.
Cooking Time: About 2.5 hours. The thermometer will tell you when it is done.
Use a small digital meat thermometer with a cord and insert it all the way in the side of the roast so the tip of the probe is in the center of the roast. This way, you can monitor the temperature of the roast while it cooks without opening the lid. Very important, opening the lid only slows down cooking time. Trust me; you’ll be able to smell how good it is with the lid closed.
The importance of putting it in the room temperature roaster is that you want the roast to cook low and slow, and that will make it oh so tender. I like my meat medium-rare, so I set the roaster on 175F and let it cook until it reaches 140F. I then take the roast out, let it rest, and loosely tent it with aluminum foil for at least 20 minutes, so all the juices don’t run out when I cut it. Please don’t pull out the thermometer probe until it fully rests and is ready to cut.
The roaster oven is inexpensive, cheap to use, and the chuck roast is affordable, even though the end product tastes very expensive. It just isn’t.
Post your comments and let me know if you get this and try it.
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