OVEN BAKED CHUCK ROAST RECIPE
Make a tender chuck roast in the oven with potatoes and carrots
Provided by Madeline
Number Of Ingredients 9
Steps:
- Preheat oven to 300F and allow chuck roast to come to room temperature. Peel and chop carrots into sticks. Clean and cut each baby potato in half.
- Season chuck roast on all sides with the salt and pepper. Heat olive oil in a frying pan over medium heat. When the oil is warm, sear the chuck roast on all sides until there is a golden brown crust - about 4 mins each side.
- Remove the chuck roast from the pan, drain any excess oil from the pan and reduce the heat to medium low. Mix beef broth, wine, and tomato paste in the pan scraping any brown bits off the bottom as you mix. Let this mixture simmer for 5 minutes.
- Arrange half of the carrots and potatoes in a layer in the bottom of a roasting pan. Place the roast on top and arrange the rest of the carrots and potatoes around it. Season with rosemary and thyme and pour the liquid from the pan over top.
- Cover the roasting pan with a lid and place in the oven to cook. Cook for an hour and a half then remove from the oven and spoon the liquid from the bottom of the pan over the roast for a minute. Cover the pan and return it to the oven.
- Cook for another hour and half until the roast has cooked for 3 hours total. Remove from the pan and let it rest for at least 10 minutes. Slice and serve with the carrots and potatoes.
- Skim the excess fat off the juice from the pan and serve with the sliced roast.
Nutrition Facts : Calories 412 calories, Sugar 3.3 g, Sodium 1432.2 mg, Fat 16.3 g, SaturatedFat 4 g, TransFat 0 g, Carbohydrate 16.9 g, Fiber 3.2 g, Protein 46.9 g, Cholesterol 134 mg
PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
PERFECT BONELESS BEEF ROASTS
This easy cooking method allows you to cook PERFECTLY tender boneless beef roasts (from rare to medium-well) of almost any size, as long as the roast is at least 2-1/2 to 3-inches thick. I've used this method for 30+ years, and find it's a lifesaver when I'm having company and want a foolproof entree without the fuss! For Sunday dinners - cook the roast before church, turn the oven off, and dinner is ready when you return home. Great meat for party and wedding meat trays. If you enjoy this cooking method, you might want to try my pork loin/tenderloin version - Recipe #63828. You'll be glad you did!
Provided by BeachGirl
Categories Meat
Time 23m
Yield 4 pound beef roast
Number Of Ingredients 7
Steps:
- NOTE: The success of this recipe will depend upon how accurate the temperature of your oven is and how will it retains heat. Adjust cooking time +/- according to your individual oven.
- IMPORTANT: Determine the EXACT weight of the roast from the meat wrapper. Weight will determine how long to cook the roast. If you have a probe meat thermometer with an alarm, I recommend using it.
- Preheat oven to 500 degrees.
- Cut all visible fat from the outside of the meat. Rub the entire outside of the roast with salt, pepper, or seasonings of your choice, such as thyme, garlic powder, etc. (If using a probe thermometer insert it into center of the meat. Set the temperature to your desired degree of doneness and set the alarm.).
- Place roast in roasting pan and bake according to the following Cooking Chart:.
- RARE - 3 minutes per pound.
- MEDIUM RARE/RARE - 3 1/4 minutes per pound.
- MEDIUM RARE - 3 1/2 minutes per pound.
- MEDIUM - 4 minutes per pound.
- MEDIUM WELL - 4 1/2 minutes per pound.
- WELL DONE - not recommended with this method.
- Set your oven timer for the cooking time calculated from the Cooking Chart above.
- When cook time is completed, TURN THE OVEN OFF! DO NOT OPEN THE OVEN DOOR FOR AT LEAST 1-1/2 HOURS or until the probe alarm signals desired temperature has been reached. After removing roast from oven, tent with foil and let it rest for 5 minutes before slicing.
- To reserve meat juices, slice rare/medium rare roasts on a platter where juices can collect. Pour juices into roasting pan, scraping loose any pan drippings, and pour au jus over the roast.
- OPTIONAL ONIONS AND MUSHROOMS: Slice mushrooms and onions. In frying pan coated with non-stick cooking spray, saute mushrooms and onions until limp and tender. Add 2-3 tablespoons balsamic vinegar and set aside.
- FOR GRAVY: For each cup of au jus (beef liquid), make a slurry by stirring 1-1/2 to 2 tsp of cornstarch into 1 tbs water. Bring au jus to a slow boil (adding 1 cup beef broth, cooked mushrooms and onions w/vinegar if using optional ingredients); stirring constantly. Gradually add the slurry to the boiling au jus. Cook on medium, stirring constantly, until mixture thickens - about 1 minute. Remove from heat and serve.
Nutrition Facts : Calories 557.9, Fat 18.6, SaturatedFat 7.5, Cholesterol 299.4, Sodium 331.1, Protein 98.2
BEEF POT ROAST (POT, OVEN OR SLOW COOKER)
Yes, I know, lots of pot roast recipes here, but I tell you this is my all time favorite. Even better then the ones that you dump all of the pre packaged gravy mixes and salad dressings in the pot. Homemade, just like a good mid-western mom meant it to be!
Provided by kiwidutch
Categories One Dish Meal
Time 6h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Trim fat from meat. Brown meat on all sides in hot oil in a 4- to 6-quart Dutch oven. Drain fat.
- Mix 3/4 cup water, Worcestershire sauce, bouillon, basil and salt and pepper to taste.
- Pour over roast. Bring to boil. Reduce heat and simmer, covered, 1 hour.
- Peel a strip of skin from center of each new potato or peel and quarter sweet potatoes.
- Add potatoes, carrots, onions and celery to pot. Return to boil. Reduce heat.
- Simmer covered, until tender, 45 to 60 minutes. Add water as needed.
- Transfer meat and vegetables to platter. Reserve juices.
- To prepare gravy, measure juices, skim off fat, and add enough water to make 1 1/2 cups. Return to Dutch oven.
- In a small bowl, stir 1/2 cup water into flour. Stir into pan juices. Cook, stirring, on medium heat until thickened, then 1 minute more. Season to taste. Serve with pot roast.
- For oven cooking: After browning meat and adding liquid mixture to pan, bake, covered, for 1 hour at 325 degrees. Prepare potatoes as directed. Add vegetables to meat. Bake, covered, until tender, 45 to 60 minutes. Make gravy as directed.
- For slow cooker: Trim fat from meat. Slice vegetables into a 4- to 5-quart crockery cooker. Put meat on top of vegetables. Mix the liquid mixture to cooker. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Prepare gravy as directed.
Nutrition Facts : Calories 317.1, Fat 10.4, SaturatedFat 3.2, Cholesterol 108.6, Sodium 193.5, Carbohydrate 19.2, Fiber 3.3, Sugar 4.6, Protein 37.8
BEEF POT ROAST
This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.
Provided by Teresa C. Rouzer
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 2h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
- Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.
Nutrition Facts : Calories 550.6 calories, Carbohydrate 1.6 g, Cholesterol 161 mg, Fat 41.9 g, Fiber 0.3 g, Protein 39.4 g, SaturatedFat 16.6 g, Sodium 445.7 mg, Sugar 0.6 g
DUTCH OVEN CHUCK POT ROAST
By James Beard Navigating through the myriad cuts of beef can be a confusing exercise, especially when the same cut is called something different in New York and Kansas City. In order to understand what's what, consult a butcher's chart to see where in the animal the cut is from and what cooking method it's best suited to....
Provided by jPaul Gaskill
Categories Roasts
Time 3h20m
Number Of Ingredients 10
Steps:
- 1. Method: In a braising pan or large heavy enameled cast iron casserole, brown the roast on all sides in the oil until the outside is slightly charred and richly colored. Remove all but 2 tablespoons of the remaining fat.
- 2. Salt and pepper the meat to taste, and sprinkle with an herb. Thyme is a favorite because it has a pungency that is most effective with beef, but you could use rosemary or summer savory, which would give an entirely different quality. Add the bay leaf, cinnamon, onions, garlic, parsley, and leek. Pour in the liquid of your choice and bring to a boil. Reduce the heat, cover the pot, and either simmer on top of the stove over very low heat, allowing 30 to 35 minutes per pound, or cook in a 325°F oven, allowing 35 minutes a pound, about 3 hours, until the meat is quite tender. Add more liquid if needed.
- 3. Remove the meat to a hot platter to rest for about 15 minutes and skim the fat from the pan juices. If you want more gravy, strain the liquid, pour additional wine or beef stock into the pan and bring to a boil. Thicken the juices with little balls of butter and flour, kneaded together. Let it reduce until it lightly coats a spoon
More about "3 lb boneless chuck roast in oven food"
OVEN BAKED CHUCK ROAST RECIPE - BEST BEEF RECIPES
From bestbeefrecipes.com
4.6/5 (41)Total Time 6 hrs 35 minsCategory Main CourseCalories 316 per serving
DUTCH OVEN POT ROAST - THE SEASONED MOM
From theseasonedmom.com
BONELESS BEEF CHUCK ROAST RECIPE - I'D RATHER BE A CHEF
From idratherbeachef.com
BONELESS CHUCK ROAST RECIPES – JUST EASY RECIPE
From justeasyrecipe.com
HOW TO COOK A BEEF SHOULDER ROAST IN THE OVEN?
From thepickledspruit.org
OVEN-BAKED CHUCK ROAST RECIPE + GRAVY - TINY KITCHEN …
From tinykitchendivas.com
HOW LONG TO COOK A 3.5 LB ROAST - COOKNIVE
From cooknive.com
OVEN BAKED 3 LB BOTTOM ROUND ROAST RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
OVEN BAKED CHUCK ROAST RECIPE – FALLS RIGHT APART
From robustkitchen.com
HOW LONG TO COOK CHUCK ROAST IN OVEN AT 350 DEGREES? RECIPE!
From hotsalty.com
SUNDAY OVEN POT ROAST | RECIPE | POT ROAST RECIPES ...
From pinterest.com
3 LB BONELESS CHUCK ROAST IN OVEN RECIPES
From tfrecipes.com
HOW TO COOK A BONELESS ENGLISH ROAST IN THE OVEN? - SMOKED
From holysmokescolorado.com
SLOW COOKER BONELESS CHUCK ROAST - DISHES DELISH
From dishesdelish.com
HOW LONG TO COOK A THREE-POUND BONELESS CHUCK POT ROAST ...
From chowhound.com
3 LB BONELESS CHUCK ROAST IN OVEN RECIPES - YAKCOOK.COM
From yakcook.com
HOW TO COOK A 3-LB. ROAST OF BEEF IN A SLOW COOKER ...
From livestrong.com
BONELESS CHUCK ROAST RECIPES INSTANT POT - SIMPLE CHEF RECIPE
From simplechefrecipe.com
BONELESS CHUCK ROAST RECIPES IN OVEN
From tfrecipes.com
IRRESISTIBLE OVEN-BAKED CHUCK ROAST RECIPE - FOOD NEWS
From foodnewsnews.com
OVEN ROASTED CHUCK TENDER ROAST - ALL INFORMATION ABOUT ...
From therecipes.info
3 LB CHUCK ROAST - RECIPES - COOKS.COM
From cooks.com
SMOKE 3 LB CHUCK ROAST - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BEEF POT ROAST WITH VEGETABLES AND HERBS RECIPE ...
From pillsbury.com
DUTCH OVEN POT ROAST - ROCKY HEDGE FARM
From rockyhedgefarm.com
HOW TO COOK BONELESS BEEF CHUCK POT ROAST | EHOW
From ehow.com
CHUCK POT ROAST IN NINJA FOODI PRESSURE COOKER - THE TOP MEAL
From thetopmeal.com
3 LB CHUCK ROAST IN OVEN - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
3 LB BOTTOM ROAST IN OVEN : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CHUCK ROAST IN OVEN 275 - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
HOW TO COOK BONELESS CHUCK ROAST IN DUTCH OVEN ...
From montalvospirits.com
CHUCK ROAST | ANOVA PRECISION® OVEN RECIPES
From oven.anovaculinary.com
HOW TO COOK A 3-LB. PORK ROAST | LIVESTRONG.COM
From livestrong.com
DUTCH OVEN CHUCK ROAST - LONGBOURN FARM
From longbournfarm.com
FAQ: HOW LONG TO COOK CHUCK ROAST IN OVEN AT 350 DEGREES?
From yellowbellycafe.com
HOW TO COOK A BEEF CHUCK CROSS RIB ROAST BONELESS ...
From cookingtom.com
HOW LONG TO COOK 2 LB BONELESS BEEF CHUCK ROAST ...
From montalvospirits.com
READERS ASK: HOW LONG TO COOK 3 LB CHUCK ROAST IN OVEN ...
From theinfinitekitchen.com
3-INGREDIENT CHUCK ROAST IN FOIL – THE FOUNTAIN AVENUE KITCHEN
From fountainavenuekitchen.com
3 LB CHUCK ROAST OVEN - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
THE EASIEST OVEN-BAKED CHUCK ROAST RECIPE – NATURAL ...
From naturalgourmetinstitute.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love