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.
TENDER, JUICY, ROAST BEEF EVER
Recipe is so simple and test oh so Good. It is so juicy and tender, people rave on how good this is evertime I make it.
Provided by J Bowen
Categories Roast Beef
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Salt and pepper roast all over.
- Place roast in roasting pan in a pre-heated oven at 450 for 15 minute.
- Add a little water in pan to loosen up juices.
- Turn down oven to 325 and cook for 1 hour and 10 minute.
- Take out and cover with aluminun foil for 30 minute.
- You can choose to make gravy with the drippings or do what I do and use two packets McCormick Brown gravy and pour in the juice from the roast.
- ***If your meat is a different weight then I mentioned, just cook 20 minute per pound. If it is too rare for you liking, just pop it right back in the oven and cook a little longer.***.
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
BEST GRILLED CHUCK STEAK RECIPE
Grilled Chuck Eye Steak is tender and juicy, one of the best chuck steak recipes.
Provided by Izzy
Number Of Ingredients 4
Steps:
- Remove steaks from the refrigerator 30 minutes before cooking, allowing them to warm to room temperature.
- Heat half of the grill to medium-high and leave the other side off.
- Brush the steak with oil, and season with salt and pepper.
- Grease the grates with oil, and then place the chuck eye steaks on the cool side for 25 minutes.
- Then move the steak to the hot side and sear for about 2 minutes on each side.
- Insert an instant thermometer into the thickest part of the steak. Remove from the grill at 120°F (49°C) for rare, 130°F (54°C) for medium-rare, and 140°F (60°C) for medium.
- Transfer the steak to a plate, let it rest for 5 minutes. Slice against the grain to serve.
Nutrition Facts : Calories 546 kcal, Carbohydrate 1 g, Protein 43 g, Fat 42 g, SaturatedFat 17 g, TransFat 2 g, Cholesterol 162 mg, Sodium 155 mg, Sugar 1 g, ServingSize 1 serving
CROCK POT POT ROAST - TENDER & JUICY
My mother made roast, potatoes & carrots like this for as long as I can remember. When I make it I don't usually measure anything that goes in it, but all in all it always turns out wonderful.
Provided by Chef Chele 2
Categories Roast Beef
Time 6h20m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Set your crock pot to low or simmer setting and let it heat up while you prepare the rest of the meal.
- If you drink coffee and have made some previously that would still be fresh, you may use it, it does not need to be hot because it will re-warm in the crock pot. If you do not have any coffee, then make 3 cups of it either in a coffee maker or the microwave. I do not drink coffee, so I recommend using 3 Folgers Singles (Classic Decaf).
- Cut your potatoes into halves. Leaving the peel on, salt and pepper them to your tasting and then set them aside.
- Place your roast in the crock pot first. Salt and pepper it according to your liking and I like to add a little sprinkle of garlic powder and onion powder.
- Pour your coffee into the crock pot, making sure to drench the roast in the process.
- Open your 1 lb. of baby carrots and put them around your roast so that they are completely under the coffee.
- Take your potato halves and put them with the inside of the potato touching the roast and partly in the coffee. This will depend on the size of your roast and crock pot, but make sure it is touching both the meat and the coffee in order to get the best flavor.
- Leave your crock pot on low or simmer for 6 hours, making sure to check on your potatoes after about 4 hours so that you are sure they will be cooked throughly.
13 BEST BEEF CHUCK STEAK RECIPE COLLECTION
These easy chuck steak recipes are perfect for any night of the week! From pot roast to steak bites to tacos, you can't go wrong with these simple beef dinners.
Provided by insanelygood
Categories Beef Recipe Roundup
Number Of Ingredients 13
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chuck steak dish in 30 minutes or less!
Nutrition Facts :
POT ROAST
Tender, juicy pot roast, is slow-cooked with carrots, potatoes, and herbs. This warm and hearty dinner recipe can easily feed the whole family.
Provided by Shauna
Categories Dinner
Time 3h25m
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F.
- Combine salt, pepper, and flour. Spread flour in a dish or on a piece of parchment paper and dip roast into the flour mixture to coat it on all sides.
- Heat oil over medium heat in a large Dutch oven or stockpot. Brown roast on all sides (about 5 minutes).
- Remove meat from the pot and set it aside.
- Add additional oil if needed. Add onion and carrots to the pot and saute for 3-5 minutes, or just until onions begin to soften and caramelize around the edges. Remove from heat.
- Add the potatoes to the pot over the vegetables. Add the meat back into the pot over the other ingredients.
- Pour beef broth and a sprig of rosemary over the meat. Cover with a lid.
- Cook for about 3 hours or until meat falls apart easily when pulled with a fork.
- Serve.
Nutrition Facts : Calories 2898 kcal, Carbohydrate 218 g, Protein 207 g, Fat 135 g, SaturatedFat 49 g, TransFat 6 g, Cholesterol 626 mg, Sodium 5353 mg, Fiber 24 g, Sugar 12 g, UnsaturatedFat 88 g, ServingSize 1 serving
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
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Estimated Reading Time 7 mins
- Preheat the oven and prep the roast. This roast gets its tender texture from low-and-slow braising. Preheat the oven to 325º, which is a low enough temperature to allow the roast’s tough muscle fibers to relax and become tender as they cook.
- Truss it up. Trussing a roast is an important step because it gives the meat a uniform shape, helping it cook more evenly. If you’ve never trussed meat before, this is a great place to start.
- Give it a nice sear. While it is rumored that searing meat seals in the juices, this is actually a common kitchen myth. The real reason to sear the meat is to build a layer of caramelization.
- Deglaze the pan. Deglazing the pan is the best way to create a rich, complex, flavorful sauce. When the cold liquid hits the hot pan, it releases any built-up fond from the bottom.
- Cook until tender. At this point, you should have a rich and flavorful sauce, which will act as a sauna for your roast. Cooked low and slow, the muscle fibers in the tough chuck roast will relax and become tender.
- Finish the sauce. While the roast cooks, its rich, beefy flavor will seep into the cooking liquid. Who needs to create an extra sauce when reducing the cooking liquid makes the perfect gravy?
- Slice and serve! It’s important to let the roast rest for at least 15 minutes—this is the key to keeping the juices inside the meat instead of letting them spill out onto the cutting board.
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