BONELESS CHUCK ROAST OVEN 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

INSTANT DUTCH OVEN – SIMPLE SUNDAY ROAST – INSTANT POT REC…

Instant Dutch Oven – Simple Sunday Roast – Instant Pot Rec… image

Provided by Instant Brands Culinary Team

Prep Time 10 minutes

Cook Time 6 hours

Yield 3-4 servings

Number Of Ingredients 9

Ingredients

3 lbs boneless chuck roast (pot roast)
1 tbsp canola oil
1 medium onion (chopped or sliced)
3 medium carrots (washed and cut into 2” chunks)
1 celery rib (sliced into 1” pieces)
3 garlic cloves (peeled and smashed)
1 cups beef stock
2 bay leaves
salt and pepper to taste

Steps:

Set the Instant Precision Dutch oven to SEAR. Season pot roast liberally on both sides with salt and pepper. When Dutch oven is hot, add oil and let it heat up, about 2 minutes.
Sear both sides of the roast, approximately 6-8 minutes per side. Remove from Dutch oven and set aside.
Add onions and sauté for 3-5 minutes, until softened.
Add beef stock. Using a wooden spoon, scrape the bottom of the pan until all stuck pieces of fond are removed.
Add carrots, celery, garlic and bay leaves. When it begins to simmer, cancel the searing function and add roast back to dutch oven, making sure th roast is nestled in the vegetables.
Put top back on Dutch oven and set to SLOW COOK for 6 hours.
Flip roast at 3 hours.
When cooking time is done, remove roast and vegetables to a serving platter. Allow roast to rest for 10 minutes before slicing or shredding.

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