BONELESS CHUCK ROAST BEEF RECIPES RECIPES

DUTCH OVEN CHUCK POT ROAST | JUST A PINCH RECIPES

Dutch Oven Chuck Pot Roast | Just A Pinch Recipes image

By James Beard Navigating through the myriad cuts of beef can be a confusing exercise, especially when the same cut is called something different in New York and Kansas City. In order to understand what’s what, consult a butcher’s chart to see where in the animal the cut is from and what cooking method it’s best suited to. Generally, sirloins and filet mignons, from the rib and loin portions, are delicious roasted or grilled; roasts from the less tender sections, from the shoulder, rump, or leg, are perfect for braising. Braising is nothing more than cooking the meat over low hea

Provided by jPaul Gaskill @capnpaul

Categories Beef

Prep Time 35 minutes

Cook Time 2 hours 45 minutes

Yield 6

Number Of Ingredients 10

Ingredients

- • 5-pound boneless chuck roast
- • 3 tablespoons vegetable oil
- • salt and pepper to taste
- • 2 tablespoons fresh or dried thyme, or a combination of thyme, rosemary, and/or summer savory
- • 1 bay leaf
- • pinch cinnamon
- • 2 onions, stuck with 2 cloves each
- • 3 cloves garlic, peeled and left whole
- • 2 sprigs parsley
- • 2 cups red wine, beef stock, beer, or water

Steps:

Method: In a braising pan or large heavy enameled cast iron casserole, brown the roast on all sides in the oil until the outside is slightly charred and richly colored. Remove all but 2 tablespoons of the remaining fat.
Salt and pepper the meat to taste, and sprinkle with an herb. Thyme is a favorite because it has a pungency that is most effective with beef, but you could use rosemary or summer savory, which would give an entirely different quality. Add the bay leaf, cinnamon, onions, garlic, parsley, and leek. Pour in the liquid of your choice and bring to a boil. Reduce the heat, cover the pot, and either simmer on top of the stove over very low heat, allowing 30 to 35 minutes per pound, or cook in a 325°F oven, allowing 35 minutes a pound, about 3 hours, until the meat is quite tender. Add more liquid if needed.
Remove the meat to a hot platter to rest for about 15 minutes and skim the fat from the pan juices. If you want more gravy, strain the liquid, pour additional wine or beef stock into the pan and bring to a boil. Thicken the juices with little balls of butter and flour, kneaded together. Let it reduce until it lightly coats a spoon

DUTCH OVEN CHUCK POT ROAST | JUST A PINCH RECIPES

Dutch Oven Chuck Pot Roast | Just A Pinch Recipes image

By James Beard Navigating through the myriad cuts of beef can be a confusing exercise, especially when the same cut is called something different in New York and Kansas City. In order to understand what’s what, consult a butcher’s chart to see where in the animal the cut is from and what cooking method it’s best suited to. Generally, sirloins and filet mignons, from the rib and loin portions, are delicious roasted or grilled; roasts from the less tender sections, from the shoulder, rump, or leg, are perfect for braising. Braising is nothing more than cooking the meat over low hea

Provided by jPaul Gaskill @capnpaul

Categories Beef

Prep Time 35 minutes

Cook Time 2 hours 45 minutes

Yield 6

Number Of Ingredients 10

Ingredients

- • 5-pound boneless chuck roast
- • 3 tablespoons vegetable oil
- • salt and pepper to taste
- • 2 tablespoons fresh or dried thyme, or a combination of thyme, rosemary, and/or summer savory
- • 1 bay leaf
- • pinch cinnamon
- • 2 onions, stuck with 2 cloves each
- • 3 cloves garlic, peeled and left whole
- • 2 sprigs parsley
- • 2 cups red wine, beef stock, beer, or water

Steps:

Method: In a braising pan or large heavy enameled cast iron casserole, brown the roast on all sides in the oil until the outside is slightly charred and richly colored. Remove all but 2 tablespoons of the remaining fat.
Salt and pepper the meat to taste, and sprinkle with an herb. Thyme is a favorite because it has a pungency that is most effective with beef, but you could use rosemary or summer savory, which would give an entirely different quality. Add the bay leaf, cinnamon, onions, garlic, parsley, and leek. Pour in the liquid of your choice and bring to a boil. Reduce the heat, cover the pot, and either simmer on top of the stove over very low heat, allowing 30 to 35 minutes per pound, or cook in a 325°F oven, allowing 35 minutes a pound, about 3 hours, until the meat is quite tender. Add more liquid if needed.
Remove the meat to a hot platter to rest for about 15 minutes and skim the fat from the pan juices. If you want more gravy, strain the liquid, pour additional wine or beef stock into the pan and bring to a boil. Thicken the juices with little balls of butter and flour, kneaded together. Let it reduce until it lightly coats a spoon

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Place chuck roast in smoker and smoke until it reaches an internal temperature of 165°F to 170°F (4 to 6 hours). Wrap tightly in 2 layers of foil or peach paper and return to smoker until internal temperature reaches 200°F to 205°F (45 minutes to 1 hour). Alternatively, wrapped chuck roast …
From nourish.schnucks.com

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ERICA'S DELICIOUS SLOW COOKER BEEF ROAST RECIPE | ALLRECIPES

2 pounds boneless beef roast ; 1 teaspoon vegetable oil ; salt and pepper to taste ; 1 onion, quartered ; 16 baby carrots ; 1 (10.75 ounce) can condensed cream of mushroom soup ; 4 cloves …
From allrecipes.com

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7 Beef Quesadilla Recipes for Speedy Suppers Easy, cheesy, and affordable, quesadillas make a great meal on days when you're busy, tired, or just trying to make something the entire family will eat. ... (3 pound) boneless beef chuck roast ; 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted ; 1 (14 ounce) can beef …
From allrecipes.com

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WHAT IS THE BEEF CHUCK PRIMAL CUT? - THE SPRUCE EATS

Oct 31, 2019 · Beef Chuck Roasts: The Classic Cuts . In the old days, butchers would basically run the whole square-cut beef chuck through the band saw to produce thick roasts—chuck blade roasts, chuck arm roasts, and the classic 7-bone chuck roast. Sometimes they'd be boneless…
From thespruceeats.com

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BEEF CUTS CHART AND DIAGRAM, WITH PHOTOS, NAMES, RECIPES ...

Mar 23, 2022 · Ingredients Beef Cuts Chart and Diagram, with Photos, Names, Recipes, and More. Learn all about the most popular beef cuts from our chart, diagram and write up, including popular and alternative names, where the cuts come from on the cow, preferred outdoor cooking methods, their costs relative to each other, and a fantastic recipe for each cut of beef …
From foodfirefriends.com

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Feb 22, 2022 · Chuck roast has never tasted better. By using a low and slow barbecue technique, this already flavorful cut of beef picks up the wonderful taste of smoke and is rendered juicy and tender enough to pull into shreds. Using the pulled BBQ chuck roast method results in beef …
From amazingribs.com

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10 BEST BEEF CHUCK POT ROAST BONELESS RECIPES - YUMMLY

Apr 05, 2022 · The Best Beef Chuck Pot Roast Boneless Recipes on Yummly | Pot Roast With Cauliflower, Classic Pot Roast, Lighter Pot Roast ... boneless beef chuck roast, ranch dressing, brown gravy mix, water and 1 more. Prairie Pot Roast Food Network Canada. canola oil, beef broth, chuck…
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10 BEST BONELESS BEEF SHOULDER ROAST RECIPES | YUMMLY

Apr 04, 2022 · The Best Boneless Beef Shoulder Roast Recipes on Yummly | Shoulder Roast With Garlic And Herbs, Moroccan-style Pork Shoulder Roast, Smoky Chipotle Pot Roast ... Boneless Beef Shoulder Roast Recipes 113,192 Recipes. Last updated Apr 04, 2022 ... blade chuck roast, salt, beef shoulder roast…
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THE BEST WAY TO COOK A BONELESS BEEF CHUCK SHOULDE…

Nov 13, 2019 · A boneless beef chuck shoulder pot roast offers both good taste and good nutrition for a family dinner. A 3-ounce serving of lean beef — about the size of a deck of cards — provides …
From livestrong.com

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