Ingredients
3 lb chuck roast
1 each beef marinade recipe
Directions
* USE A 3 LB CHUCK ROAST CUT ABOUT 1 1/2 TO 2 INCHES THICK. ** SEE
MARINADES CATAGORY FOR MARINADE RECIPE *** RECIPE WITH MARINADE
CONTAINS ABOUT 291 CALORIES PER 3 OZ COOKED SERVING SIZE.
Servings: 8 servings
Bar-B-Que Chuck Roast (Missouri Beef Council) Recipe brought to you by Recipe Ideas
Categories: Barbeque; Beef; Meat
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into the distant past, certainly as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, sadly, these old cook books were just very simple hieroglyphic instructions for preparing food.
Progressing into Roman times around 25BC a roman called Apicius created a few documents detailing recipes enjoyed by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the cooks of Roman times were skilled in the use of a wide range of herbs, including a few that are still present in modern kitchens for example thyme, fennel and dill. For the centuries that followed, the upper classes competed to serve up the most extravagent banquests, and consequentially the best cooks and their collection of recipes became highly prized. However, it wasn`t until the 1800s the formal cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, verifying, and recording the recipes of their peers. By the time we get to the 20th century, cookery books are highly popular as a result of better eduction, more leisure time and disposable income. |
We hope you enjoy this Bar B Que Chuck Roast (Missouri Beef Council) recipe.
