Oven Baked Chuck Roast Food

ULTIMATE POT ROAST

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

EASY OVEN ROAST

Steps:

• Place roast on heavy-duty aluminum foil; brush with steak sauce and sprinkle with onion soup mix.
• Spoon mushroom soup on top; wrap loosely with foil.
• Place in a 13x9 pan.
• Bake at 350 degrees for 2 hours.

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.

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.

SIMPLE BEEF POT ROAST

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
• Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
• Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.

BEEF POT ROAST

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.

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.

EASY CHUCK ROAST IN FOIL

Steps:

• Preheat the oven to 300℉. Place the roast on a large sheet of heavy duty aluminum foil (or a double layer of regular) that has been set on a rimmed baking sheet. Rub a thin layer of olive oil over both sides of the roast. Sprinkle half of the soup mix packet on the top of the roast, half on the bottom. This will act as a dry rub. Bring the sides of the foil up and fold over to seal them, and then fold over the ends a few times to seal them, too. You will have a packet that should hold the juice that will cook out of the roast, but the baking sheet is essential as leaks do occur. (I do leave a bit of an air pocket at the top of the packet rather than wrapping the roast tight.) Bake the roast for 3½ hours or until the meat is fall-apart tender. If your roast is in the 3½ to 4-pound range, cook for approximately 4 hours. Remove the tray from the oven and allow the roast to sit, in the packet, for 10 minutes (longer is fine). When opening the foil packet, be careful of the hot steam that will escape. Serve right from the foil or transfer the meat to a serving dish and pour the juices overtop.**

MELT IN YOUR MOUTH OVEN BAKED POT ROAST

Steps:

• 1. The times listed in this recipe are based on my ovens, but not all ovens are created equal. Time to talk about temperature... The internal temp of a chuck roast to be fork tender is around 190f (87c). It does not matter if it takes 1 hour, or 1 day... when it hits that temp the collagen melts, and it tenderizes. When it rises above that temp, the heat (like a sponge) squeezes all the water out of the beef and it becomes dry and tough. The oven temperature of 285f (140c) is a bit lower than most roasts are cooked at; however, the low-and-slow method helps melt the collagen, and makes the roast tender. If you do not have the time, you could raise the temp up to 350f (175c), and this should cut the time almost in half. Just remember that it is not about time, as much as it is about temperature. FYI: A good chef's tool to have is an instant-read thermometer
• 2. Remove the roast from the refrigerator, then take a fork and pierce it all over. This is a great way to take out your frustrations, and trust me, the roast won't really mind.
• 3. Chef's Note: The roast should have a lot of marbling. During the long cooking process, the fats will melt into the liquid; further enhancing the flavor of the broth and the veggies.
• 4. Mix the salt, pepper, paprika, and ground cumin in a small prep bow, and then thoroughly rub the mixture all over the roast.
• 5. Set the roast aside and allow to rest for about twenty minutes.
• 6. Chef's Note: This will give the spices a chance to be pulled into the meat. You could always wrap it in cling foil, and place it overnight in the refrigerator; however, with this recipe I saw little to no difference.
• 7. Chefs Note: Concerning the pan... It should be large enough to hold the roast and the other ingredients; however, not too big. I have several sizes of my favorite pans... cast iron pots, actually, and I choose a size that will just barely fit the roast. If you have a really large pot, you're going to need a whole lot more broth to cover the roast, and that will dilute the overall flavor of the dish.
• 8. Add the onion halves, cut side down, and sear, until very brown, but NOT black.
• 9. Remove onion halves, and then add the sliced carrots. Toss about until they are slightly browned, and then set aside.
• 10. Chef's Note: I wash my carrots, but I do not peel them... This gives the dish a more rustic appearance, and if beef stew is anything... it's rustic. The same holds true for the onion... When it comes out of the pot it will fall apart into layers, creating a rustic appearance.
• 11. Add the roast and sear all sides. Depending on the heat of your pan, about a minute per side.
• 12. Remove the roast, and deglaze the pan, using the red wine. Scrapping up all those good flavor bits (fonds) attached to the bottom of the pan.
• 13. Chef's Note: If you're not using the wine, then substitute it with the same amount of beef broth. However, since you won't have the braising properties that wine bring to the time in the oven, the dish will need to spend about an extra 30 minutes in the oven. However, here's a trick... Add about 1 tablespoon of white vinegar to the broth before deglazing, and that will help with the breakdown of the beef while it slowly cooks.
• 14. Return the roast to the pan, and then add enough beef stock to cover the roast about halfway. Finally, add the onions, carrots, rosemary, and thyme
• 15. Tightly cover the pot, and then place in a preheated 285f (140c) on the middle rack.
• 16. Cook the roast for 3.5 to 4 hours. When you pull the roast out, it should be fall-apart tender. Discard the sprigs of rosemary and thyme.
• 17. Chef's Note: If you want your carrots to have a bit more bite to them don't add them until the last two hours of cooking time.
• 18. Remove the roast from pot, and slice against the grain into nice thick slices. This may not be easy, since the roast will be fall-apart tender. You could always serve it shredded... making the dish even that much more rustic.
• 19. Chef's Note: Why add the lemon juice at the end? Well, if you added it at the beginning of the process, its unique flavor would get lost... by adding it at the very end, it adds a unique kick to spice up the sauce.
• 20. Chef's Tip: Okay, how much lemon juice is in 1/2 of a lemon? Well, depends on the lemon, so let's say that you want 1.5 tablespoons of lemon juice. But don't forget, all good chef's season and taste, season and taste.
• 21. Add the lemon juice to the gravy in the pot (if using), and gently stir to combine. This gives the gravy an added kick. Place the beef into a serving dish, ladle the gravy over the top, and then surround with the onions and carrots.
• 22. Chef's Note: You may have noticed an omission on my part, and that's the addition of potatoes... I'm not a big fan of cooking the potatoes with the stew (although I know a lot of chefs do). Potatoes absorb a lot of flavor components, such as salt, and really change the flavor of the stew. So what I do, if I'm using potatoes, is to cook them separately, and then serve them on the side as baked, or as mashed. The pictured dish is my potato fans: https://www.justapinch.com/recipes/side/vegetable/russet-potato-fans.html?p=25 If you want another starch option... Beef stew goes very well with a long-grained white rice. You might want to give that a try.
• 23. Enjoy... Keep the faith, and keep cooking...

NAKED & UNASHAMED OVEN ROASTED CHUCK ROAST

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Take the roast and trim off any excess fat, if any.
• 4. Place a rack in the middle position, and preheat the oven to 325f (165c).
• 5. Sprinkle with some pepper, and rub it into the beef.
• 6. Place the oil into a heavy-bottomed pot, over medium-high heat.
• 7. Chef's Note: The pot should have a good tight-fitting lid.
• 8. Place the roast into the pot, and sear on all sides, about 3 minutes per side.
• 9. Remove the roast, and then remove the pot from the heat.
• 10. Add the onions to the bottom of the pot.
• 11. Place the chuck roast on top of the onions.
• 12. Sprinkle the top of the roast with salt.
• 13. Chef's Tip: We didn't sear the roast with any salt because it would have cooked it into the beef and dried it out. If the roast was going into a gravy, then we would have seared it with some salt.
• 14. Add the garlic slices to the top of the roast.
• 15. Tightly cover, and place into the preheated oven, and allow the roast to bake for 45 minutes.
• 16. After 45 minutes, add the potatoes.
• 17. Chef's Note: If you want the potatoes to be a bit firmer, then wait an additional 30 or so minutes before adding them to the pot.
• 18. Lower the heat on the oven to 300f (150c)
• 19. Cover and return the roast to the oven, and continue to bake for an additional 45 minutes.
• 20. After 45 minutes, add the carrots.
• 21. Cover and return to the oven for an additional 45 minutes.
• 22. Remove from the oven and allow to rest, uncovered for 10 minutes.
• 23. PLATE/PRESENT
• 24. Slice the chuck roast against the grain, and serve with some of the veggies, and maybe some nice crusty bread. Enjoy.
• 25. Keep the faith, and keep cooking.

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.

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.

OVEN-BAKED CHUCK ROAST RECIPE + GRAVY

Steps:

• Preheat the oven to 350° F. While waiting, prepare the chuck roast. Rinse it then pat dry with a paper towel.
• In a shallow bowl, combine kosher salt, black pepper, onion powder, garlic powder, and paprika then mix well. Rub the spice mix to both sides of the meat.
• Pour olive oil in a large oven-proof cast iron pan and place it over medium heat. Once it's hot, place the seasoned chuck roast in it. Sear both sides for about 5 to 7 minutes each to form a flavorful brown crust.
• Transfer to a plate and set aside.
• Reduce the heat to low then add onions and garlic to the same skillet. Sauté for about a minute or until they are fragrant. Stir continuously to get as much of the fond from the seared steak as possible.
• Then gradually pour in the Worcestershire sauce, red wine, and beef broth to help deglaze the pan. Add the rosemary, thyme, and bay leaves. Stir occasionally for approximately 5 minutes then add the chuck roast back to the pan.
• Cover the pan with aluminum foil and transfer to the preheated oven. Leave the chuck roast to take its time to bake for 2 ½ to 3 hours. Remember to baste the chuck roast with the drippings 2 to 3 times while it bakes. This keeps the meat juicy and flavorful as it cooks.
• Add the baby carrots and potatoes to the roast for the last 45 minutes. This is to make sure they have just enough time to absorb flavor and stay tender. Do not add the veggies at the beginning as they will end up mushy.
• Once done, check for doneness. According to the USDA, the cooked meat should have an internal temperature between 145° F to 155° F for a medium - medium-well done roast. Take it out of the pan and transfer to a serving plate.
• Let the meat rest for up to 15 minutes before slicing it. Then add the roasted veggies to the side.
• You can now use the drippings for your gravy. For a quick and simple gravy, put the pan back to the stove on low heat then add a slurry. Stir continuously until you get your desired consistency.
• If you want to make it extra special, transfer the drippings into a fat separator. Then leave the fat and mix the aromatics back to the drippings using an immersion blender.
• Using the same cast iron pan, make a roux by melting the butter and adding equal parts of all-purpose flour. Then gradually add the drippings and beef broth. Add salt and pepper, to taste.
• Stir continuously for 3 to 5 minutes until thick.

DUTCH OVEN POT ROAST

Steps:

• How to Make a Chuck Roast in the Dutch OvenWhile you need to allow plenty of time for the cooking process, this easy pot roast recipe takes very little prep time. Prepare this one pot meal during the late morning, and by evening the whole family will be anxious for the juiciest pot roast at dinnertime! Step 1: Brown the Chuck RoastHeat fat in a dutch oven on top of the stove. Combine flour, salt, and pepper; rub flour mixture on the surface of the meat. Brown meat well on the sides and edges of the meat for a couple of minutes until it is a deep, rich color. Browning the meat helps to render out some of the fat. Step 2: Deglaze the SkilletAfter browning the roast, you will see brown bits of food stuck to the bottom of the pan. These bits are loaded with flavor. To deglaze, transfer beef to a separate plate. Then, add a cup of beef broth to the pan. Scrape the bottom of the pan, loosening the food with a wooden spoon until it mixes with the liquid. Step 3: Add Roast and Remaining IngredientsAdd onions to the bottom of the dutch oven. Then, return the browned roast to the dutch oven, placing it on top of vegetables. Add garlic clove, thyme, rosemary, and bay leaves over the top of the roast. Add enough beef broth to cover the top of the vegetables and at least halfway up the side of the roast. Step 4: Bake Chuck Pot RoastCover with a tight-fitting lid and place a dutch oven in a 275-degree oven to cook for 2 hours. After 2 hours, add the potatoes and 2-inch slices of carrots to the dutch oven, mixing them into the cooking liquid. Cover and return it to the oven to continue baking for an additional cooking time of 1 -2 hours or until the roast is fall-apart tender and the potatoes and carrots are fork-tender. Step 5: ServeWhen the roast is tender, remove the bay leaf and place the roast on a serving platter along with whole vegetables. To make a complete meal, serve alongside homemade Sourdough Dinner Rolls.

BRAISED CHUCK ROAST

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

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.

OVEN BAKED CHUCK ROAST RECIPE

Steps:

• Preheat oven to 300 degrees F. Season both sides of the roast with salt and pepper.
• Heat coconut oil or lard over medium-high heat in the dutch oven. Using tongs to rotate the roast, sear chuck roast on all sides until golden brown. Remove the dutch oven from the stovetop.
• On a cutting board, chop and dice potatoes. Use thicker carrots, so they cook up tender but not mushy. Place vegetables around the chuck roast in the dutch oven.
• In a medium bowl, use a wooden spoon to mix two cans of organic cream of mushroom soup, 2 cups organic beef bone broth, 1/4 cup dried chopped onions, one teaspoon onion granules, one teaspoon garlic granules, 1/2 teaspoon celery powder, one teaspoon Celtic salt, 1/2 teaspoon pepper and one teaspoon parsley. Pour over top of chuck roast and vegetables-place lid on dutch oven and place in the preheated oven.
• Depending on the size of your roast, bake it in the oven for 3-5 hours at 300 degrees F. Roast is ready when it is fall-apart tender.
• Transfer roast, potatoes, and carrots from the oven to a serving platter. Drizzle the gravy drippings over the top of the roast and vegetables.