TENDER AND JUICY CHUCK ROAST
Make and share this Tender and Juicy Chuck Roast recipe from Food.com.
Provided by RosyChk11
Categories Roast Beef
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- season roast with salt and pepper on both sides making sure to rub it in really good with a spoon or your hands.
- Place in a roasting pan.
- pour chicken stock around the roast.
- Spray about 8 sprays of butter spray onto the top of your roast.
- Cook in a 350 degree oven for about an hour and a half.
- Make sure to let the roast rest for at least ten minutes before serving so all of the juices don't run out.
- Place the pan on top of the stove on a burner set to medium heat.
- Add two tbs of butter and two tbs of flour and let cook for one minute.
- Add one 14 oz can of chicken stock whisking constantly until all flour lumps are gone.
- Season with salt and pepper.
- Pour over roast.
Nutrition Facts : Calories 792.4, Fat 61.5, SaturatedFat 26.1, Cholesterol 210.9, Sodium 655, Carbohydrate 3.1, Fiber 0.1, Sugar 0.2, Protein 53.2
BRAISED CHUCK ROAST
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Season chuck roast liberally with kosher salt and freshly ground pepper. Heat duck fat in dutch oven and brown chuck thoroughly on all sides. Remove meat from pot and set aside.
- Add all vegetables and garlic to remaining hot fat in pot and saute until tender. Add herbs and red wine scraping bottom of pot to remove all browned flavor bits from bottom. Reduce 10 minutes. Add veal stock. Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat. (Add more stock if needed)
- Cover and braise for 1 1/2 to 2 hours or until meat fork slides into meat easily.
- Remove meat from hot pot, cool, cover and refrigerate for 24 hours. Strain braising liquid pushing it through strainer with back of spoon--reserving all possible liquid. Cool, cover and refrigerate for 24 hours. (Keep it separate from meat)
- After 24 hours, remove meat and liquid from fridge. Remove fat from liquid and heat liquid in sauce pan until hot.
- In small sauce pan, make a roux with 1 1/2 tablespoons flour and 1 1/2 tablespoons butter. Cook over low heat from 5 minutes. Add roux to hot liquid, stir and simmer for 2 to 3 minutes. This is your gravy.
- Slice meat 1/2-inch thick and arrange slices in oven-proof dish. Moisten with some of the gravy, cover and heat until meat is hot enough to eat.
- Serve with mashed potatoes or polenta and roasted seasonal root vegetables. Serve gravy on side.
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.
MELT-IN-YOUR-MOUTH CHUCK ROAST
My husband and I like chuck roast recipes, so this slow-cooked recipe is terrific. You'll also love how flavorful and tender this comforting beef chuck roast turns out. -Bette McCumber, Schenectady, New York
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 6 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 362 calories, Fat 15g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 880mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 2g fiber), Protein 31g protein.
MOM'S CHUCK ROAST - MY FAVORITE!
This is my mom's simple, but really flavorful "comfort food" roast with gravy. The list of steps is long, but the recipe is not difficult at all. I've simply been careful to be as detailed as possible since, in this case, technique is very important. Without fail, when Mom would ask me what I wanted for my birthday dinner and I invariably answered "your beef roast with that yummy gravy!", she'd roll her eyes and say, "you want THAT for your BIRTHDAY?" For her, it was a run of the mill roast. For me, it was heaven! Since her death in 2003, I'd been looking everywhere for the scrap of paper I'd written the recipe down on years ago, but didn't find it until this week. I'm thrilled and was actually giggling throughout dinner the other night when I realized I finally had gotten the flavor down exactly as she used to make it. It was one of my most joyful meals growing up and now I can have it whenever I want. :D Thanks, Mom!
Provided by Sandi From CA
Categories Roast Beef
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut off the vast majority of the fat from the (NOT previously frozen) roast. For me, this usually results in maybe 4-5 variously sized pieces of usable meat culled from one roast.
- Place a layer of oil (to coat bottom) in a cast iron skillet on the stove over medium-high and while that's heating ----.
- ---- poke holes part way through each piece of roast meat with a knife tip a few times on each side. This simply provides more surface area for the flavor to cling to. Rub all meat surfaces well - first with Kitchen Bouquet, then with the chopped garlic.
- When the skillet is hot, add meat and sear on all sides until well-browned, about 2 minutes on each side or whatever achieves the nicest deep brown.
- Add water to almost cover roast (maybe 1/4" below top of roast) - somewhere between 1 and 2 cups.
- Continue to heat until water just starts to bubble, then reduce heat to low or simmering, cover and braise for 2 to 2 1/2 hours. Braising cuts down the connective tissue in tougher cuts of meat.
- At the end of cooking time when meat is tender, remove lid and boil water and juices in skillet until volume reduces by almost half.
- Turn off heat and move all of the meat pieces to a plate. Cover with foil to keep warm.
- Remove oil from juices with a gravy separator. This is VERY important to making successful gravy. Doing it by hand with a spoon or bulb baster is a tedious job, so I just ordered a Trudeau gravy/fat separator to make life easier. ;).
- Return about 1 cup of the separated water/juice/gravy fluid to the skillet heated to medium-high.
- Mix the Wondra with just enough water to make a thinnish paste. While whisking FEVERISHLY, ~slowly~ pour the thin paste into the sauce to combine and prevent lumps from forming. Wondra flour in the tall blue can works Wondra-fully and is made for this purpose. (Hey, any opportunity I have for making stupid puns shall not go wasted.).
- For the next few minutes, continue whisking as though your very life depended on it, even after the Wondra/flour has incorporated into the sauce. Then, still whisking, slowly add the milk.
- When gravy is heated through, it's ready to pour over hunks of roast beast and boiled tater slices! Season *after* tasting as it may already be just fine. However, I highly recommend some finishing salt to bump that puppy right over the edge of heaven! Saltistry's "herb grey" is absolute bliss.
- Oh, and for leftovers, might I suggest a beef version of Breakfast Pork Hash (Recipe #170376?) :).
GARLIC CHUCK ROAST
Having never made a roast before, I experimented with a few ingredients to come up with this hearty all-in-one meal. Not only is it easy, but the tender entree gets terrific flavor from garlic, onion and bay leaves.
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- With a sharp knife, cut 15 slits in roast; insert garlic into slits. Sprinkle meat with salt and pepper. , In a Dutch oven, brown meat in oil; drain. Place bay leaves on top of roast; top with onion slices. Drizzle with butter. Add water to pan. Cover and bake at 325° for 1-1/2 hours., Baste roast with pan juices; add carrots. Cover and bake 45-60 minutes longer or until meat and carrots are tender. Discard bay leaves. Let roast stand for 10 minutes before slicing. Thicken pan juices if desired.
Nutrition Facts : Calories 385 calories, Fat 22g fat (9g saturated fat), Cholesterol 118mg cholesterol, Sodium 425mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 35g protein.
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