Tender Chuck Roast Food

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.

TENDER CHUCK ROAST

Steps:

• Place beef in the crockpot with onion, bell pepper, and garlic.
• In a bowl, mix remaining ingredients; whisk together well. Pour over meat in the crockpot.
• Cook on low for 6-8 hours or until desired doneness is reached.

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.

TENDER AND JUICY CHUCK ROAST

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.

TENDER MARINATED CHUCK ROAST

Steps:

• In a shallow dish, combine the ketchup, vinegar, oil, soy sauce, Worcestershire sauce, mustard, garlic powder, salt and pepper; add meat and turn to coat. Cover; refrigerate 8 hours or overnight., Drain and discard marinade. Grill, covered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

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.