Oven Chuck Roast With Onions Food

COUNTRY CHUCK ROAST WITH ONION GRAVY

Steps:

• Rub the salt, pepper, and brown sugar into all the sides of the roast.
• Place the meat and the whole onion into an roasting pan.
• Roast in a 450°F oven for 15 minutes, flip the roast over and roast for an additional 15 minutes.
• Whisk together the water, flour, 1 1/2 teaspoon salt and pepper.
• Pour the flour mixture into the roasting pan and reduce the oven heat to 350°F and roast for 2 hours or roast for 3 hours at 300°F, flipping the roast over once at the midpoint of the cooking time.
• Cover the pan if the meat looks like it is drying out.
• Chop the onion into the gravy before serving.

CARAMELIZED ONION CHUCK ROAST

Steps:

• In a large bowl, combine the first six ingredients; set aside. Sprinkle roast with onion salt and pepper. In a large skillet, brown meat in oil on all sides. Place onions and roast in a 5-qt. slow cooker; pour beer mixture over top. Cover and cook on low for 8-10 hours or until meat is tender., Remove roast and onions and keep warm. Skim fat from cooking juices; transfer 2 cups to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Serve with half of the roast and onions. Save the remaining roast, onions and cooking juices for Vegetable Beef & Barley Soup (recipe also in Recipe Finder) or save for another use.

WINE-BRAISED CHUCK ROAST WITH ONIONS

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Pat beef dry and rub all over with 1 1/2 tsp salt and 1/2 tsp black pepper.
• Heat oil in an ovenproof 5 quart wide heavy pot over moderately high heat until hot but not smoking.
• Brown beef on all sides, about 15 minutes total.
• Transfer beef to a plate.
• Add onions to pot and sauté over moderately high heat, stirring frequently until pale golden, about 10 minutes.
• Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 tsp salt, 1/4 tsp pepper and cook stirring, two minutes.
• Add wine and water and bring to a boil.
• Return beef to pot, then cover tightly and braise in oven, turning once after 1 hour, until beef is very tender, 2 1/2 to 3 hours total.
• Let beef stand, uncovered, in onion gravy about 15 minutes.
• Cut into 1/2 inch thick slice and serve with onion gravy.

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.

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.**

WINE-BRAISED CHUCK ROAST WITH ONIONS

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Pat beef dry and rub all over with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in an ovenproof 5-quart wide heavy pot over moderately high heat until hot but not smoking and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
• Add onions to pot and sauté over moderately high heat, stirring frequently, until pale golden, about 10 minutes. Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 minutes. Add wine and water and bring to a boil. Return beef to pot, then cover tightly and braise in oven, turning once after 1 hour, until beef is very tender, 2 1/2 to 3 hours total.
• Let beef stand, uncovered, in onion sauce about 30 minutes.
• If reserving some meat for beef salad , cut off one third of roast, and, when cool enough to handle, shred and toss with 3/4 cup onion sauce. Cool completely, uncovered, then chill in an airtight container.
• While shredded beef cools, preheat oven to 350°F and transfer remaining beef to a cutting board and cut into 1/2-inch-thick slices. Season with salt and pepper and return beef to sauce. Reheat, covered, 20 minutes.

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.

OVEN POT ROAST WITH CARROTS AND POTATOES

Steps:

• Sprinkle roast well with salt and pepper.
• Place in a large roasting pan.
• Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
• Uncover and arrange vegetables around roast in pan.
• Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.

FRENCH ONION CHUCK ROAST DINNER

Steps:

• 1. Heavy s&p and onion powder chuck roast. Heat up few tablespoons olive oil in dutch oven and sear both sides of roast. Remove roast from pan and place on platter.
• 2. Cook all onions adding salt til slightly browned. Scraping all yummy bits from bottom.
• 3. Add potatoes and carrots stir with few dashes of worscestershire sauce and pinch of S&P. Continue cooking on med heat for 2min.
• 4. Place roast back in pan on top of veggies. Throw bay leaf and can of french onion soup with water over roast cover and bring to a simmer. Place in 300 degree oven for 20min. Turn heat down to 250 for 1 hour. Turn heat down to 225 cooking low and slow for another 2-2 1/2 hours til meat is tender.

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.

RED WINE-BRAISED CHUCK ROAST

Steps:

• Preheat oven to 325 degrees.
• In a skillet, heat the oil. Season the roast with salt and pepper and sear on all sides over moderately high heat; transfer to a roasting pan.
• Add the wine to the skillet and boil for about 3 minutes, scraping up the browned bits. Add the wine, broth and water to the roasting pan and bring to a boil. Add the onion, garlic, carrots, fennel, and bay leaf. Cover and braise in the oven until the fennel is tender, about 1 hour; transfer the fennel to a baking dish and cover.
• Return the roast to the oven; cook until the roast is tender and an instant read thermometer inserted in the thickest part registers 180 degrees, about 1 hour longer.
• Discard the onion and bay leaf. Transfer roast and carrots to the baking dish with the fennel. Cover and keep warm in the oven. Strain the cooking liquid into a saucepan, pressing to mash the garlic. Boil until reduced to 1 1/2 cups, about 25 minutes. Season with salt and pepper.
• Transfer the roast to a carving board and remove the strings. Cut into 4 thick slices and transfer to plates with the carrots and fennel. Pass the sauce at the table.

POT ROAST WITH POTATOES, CARROTS & ONION GRAVY

Steps:

• Preheat oven to 325°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep., Add water and soup mix to oven bag. Squeeze bag to blend in flour. Add roast to bag. Turn bag to coat roast with sauce. Place potatoes, onion and carrots in bag around roast., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 2 1/2 to 3 hours or until roast is tender. Sprinkle with parsley before serving, if desired.

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.

CHUCK ROAST WITH CARROTS & POTATOES

Steps:

• 1. Preheat oven to 325 degrees. Melt butter in dutch oven and add roast. Brown roast on all sides. Add carrots, onions, and potatoes. Then add red cooking wine, salt, pepper, and water to cover part of roast.
• 2. Place dutch oven covered, in oven on 325 degrees. Roast slowly for about 4 hours, basting to keep from burning. (slow roasting keeps roast tender). Note: I usually add a little butter to dutch oven to give the vegetables extra flavor)

THE BEST OVEN BAKED BEEF CHUCK ROAST RECIPE

Steps:

• Preheat oven to 300°F.
• Add 1 cup of the beef broth, the chuck roast and the celery flakes into the Dutch oven. Season the the roast with kosher salt and pepper. Arrange onion wedges on top of and around the roast.
• Cover the Dutch oven and bake, turning once halfway through cooking, for 2-1/2 to 3 hours or your roast is fork-tender. Add more broth, if needed, during cooking.
• In a large heavy bottom skillet over medium high heat, add the oil and heat until shimmering. Transfer the chuck roast to the skillet and sear, turning once, about 4 minute per side or until the roast is nicely browned, adding more oil as necessary. Transfer the roast to a cutting board.
• Carve the roast into thick slices or chunks and transfer to a serving platter. Using a slotted spoon, remove the onions and arrange around the roast, if desired.
• Skim fat from the juices in the Dutch oven. Add remaining beef broth and heat over medium heat until warm. Ladle mixture into a gravy boat and serve. Or, use the mixture to make the beef gravy below.

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.