Beef Chuck Roast Food

BEST CHUCK ROAST RECIPE

Steps:

• Preheat oven to 350˚F. Season the beef on all sides with salt and pepper.
• In a large Dutch oven, place the butter and vegetable oil over medium high heat. Once hot and the butter is melted, add the seasoned beef and sear until golden brown on all sides. Remove to a plate and set aside.
• Toss together the onion, garlic, carrots, celery, potatoes, rosemary in the pan. Allow to cook, stirring occasionally, until browned. Stir in the tomato paste and continue to cook for another 2-3 minutes.
• Deglaze the pan with the red wine, scraping up the brown bits from the bottom of the pan, and continue to cook for another 2-3 minutes.
• Place the seared beef back in the pan and top with the beef stock and add bay leaves.
• Cover and transfer to the preheated oven. Cook until the beef is tender and shreds easily, about 5-6 hours. Season with more salt and pepper if needed. Remove the bay leaves before serving. Serve hot with desired sides.

FALL-OFF-THE-BONE BEEF ROAST

Steps:

• Place roast in large roaster pan.
• Combine next 6 ingredients; sprinkle over roast.
• Place onions around roast.
• Pour water in pan.
• Bake tightly covered, at 350* for about 3-1/2 hours until roast is almost tender.
• Add more water if needed.
• Add carrots and potatoes; bake for 1-1/2 hour more, until vegetables are tender.
• Baste roast and vegetables with juices.
• Thicken with flour and water mix if desired.

MELT-IN-YOUR-MOUTH CHUCK ROAST

Steps:

• Mix first10 ingredients. Place onion, green pepper and celery in a 5-qt. slow cooker; place roast over top. Pour tomato mixture over roast. Cook, covered, on low until meat is tender, 5-6 hours., Remove roast. Strain cooking juices, reserving vegetables. Transfer juices to a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve roast and vegetables with gravy. Freeze option: Place sliced beef and vegetables in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered saucepan, stirring gently and adding a little broth or water if necessary.

POT ROAST

Steps:

• Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.
• Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
• Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

CREAMY MUSHROOM BEEF CHUCK ROAST RECIPE

Steps:

• Pre-heat your oven to 400 °F.
• Heat a skillet or the Dutch oven over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the Dutch oven or lidded roaster.
• Place the mushrooms and onion around the chuck roast.
• Whisk together the soups and the water until as smooth as possible ( it usually is chunky a bit, that's ok!) Pour over the roast.
• Place the lid on top of the roaster/Dutch oven and place in the preheated oven. Cook for 20 minutes then turn down the oven to 325°F.
• Cook for another 4-5 hours until the roast pulls apart easily when touched with a fork.
• Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.

SHREDDED BEEF CHUCK ROAST

Steps:

• In a 5-to-6-quart slow cooker, combine beef, garlic, oregano, rosemary, and broth. Season with salt and pepper. Cover and cook on high until beef is tender and can be pulled apart with a fork, 6 to 7 hours.
• Preheat oven to 275 degrees. In a large Dutch oven, combine beef, garlic, oregano, rosemary, and broth. Season with salt and pepper. Cover and cook until beef is tender and can be pulled apart with a fork, 5 to 6 hours.
• With a slotted spoon, transfer beef to a large bowl; with two forks, shred beef, discarding fat. Moisten beef with 1 cup cooking liquid; reserve remaining liquid. Refrigerate leftover beef in an airtight container, up to 5 days.

OVEN CHUCK ROAST

Steps:

• Preheat Oven 275°F.
• Sprinkle 1 tbsp Seasoning Mix on bottom of 9 x 13 glass casserole dish.
• Rub minced garlic into roast. ( I usually randomly lightly stab the meat and rub the minced garlic into the holes.).
• Put roast in middle of pan, surround with potatoes, onion, and carrots. (Make sure potatoes stay on the sides of the roast.).
• Pour beer over everything, sprinkle other tbsp of Seasoning Mix over everything.
• Cover with Aluminum Foil, put in center rack for 5-6 hours.

DUTCH OVEN CHUCK ROAST

Steps:

• Preheat the oven to 275ºF.
• In a 5-quart dutch oven (see note), heat the olive oil on high heat until smoking.
• Season the Chuck Roast with the salt and pepper, rubbing it into Chuck Roast.
• Sear the Chuck Roast until a golden crust forms, about 5 minutes per side. Remove and set aside.
• Brown the onion quarters in the dutch oven until dark golden brown.
• Remove the dutch oven from the heat.
• Add the carrots, garlic, dried mustard, red wine, beef broth, Worchestershire sauce, and balsamic vinegar to the dutch oven.
• Place the seared Chuck Roast in the dutch oven, it will be almost completely submerged in the liquid.
• Place the herbs on top of the Chuck Roast.
• Cover with the lid and slow cook the Chuck Roast in the oven for 4-5 hours, until the Chuck Roast is fork-tender and shreds easily.

BEER-BRAISED CHUCK ROAST AND ONIONS

Steps:

• Put oven rack in middle position. Preheat oven to 325F. Pat beef dry and rub with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in oven proof, 5-quart, wide heavy pot over medium high heat until hot - not smoking - and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
• Add onions to pot and saute, stirring, until pale golden, about 10 minutes. Add garlic, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, for two minutes. Add stout and water, bring to a boil, return beef to pot and cover. Braise in oven, turning after one hour until beef is tender - three to three and a half hours total. Let stand uncovered in onion sauce about 30 minutes before serving.

BEEF CHUCK ROAST

Steps:

• Trim excess fat from the beef chuck using a sharp pairing knife and sturdy cutting board. Using a butcher's twine, tie the meat as shown in the video.Pro tip - tieing the meat will keep the meat's shape as it roasts. It does not have to be perfect just a few knots will do too.

PERFECT POT ROAST

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.