CHUCK POT ROAST RECIPES RECIPES

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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

- • 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

CROCK POT - BEST CHUCK ROAST RECIPE - FOOD.COM



Crock Pot - Best Chuck Roast Recipe - Food.com image

DELICIOUS mainstay on our menu! It makes the BEST GRAVY!!! We have this for dinner quite frequently....good and easy to prepare! All the veggies go in and cook along with the roast. Rice is always served and the roast and veggies are placed on top. UMMMmm!

Total Time 5 hours 30 minutes

Prep Time 30 minutes

Cook Time 5 hours

Yield 3-4 serving(s)

Number Of Ingredients 11

2 lbs chuck roast
2 tablespoons vegetable oil
3 potatoes, sliced
2 carrots, chopped
2 celery ribs, chopped
2 onions, sliced
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 (10 ounce) cream of mushroom soup
3/4 cup water
1/2 teaspoon salt

Steps:

  • Cut vegetables and place in crock in the following order: carrots, celery, onion and potatoes. Sprinkle with salt.
  • Brown roast in vegetable oil and place on top of vegetables in crock pot. (More salt may be sprinkled on roast.).
  • In a small bowl mix cream of mushroom soup, ketchup, worcestershire sauce and water. Pour over roast.
  • Cover with crock pot lid and cook 1 hour on high and 4 hours on low. Serve over rice.
  • Enjoy!

Nutrition Facts : Calories 816.6, FatContent 33.4, SaturatedFatContent 10.8, CholesterolContent 199.6, SodiumContent 1585.2, CarbohydrateContent 60.8, FiberContent 7.5, SugarContent 12, ProteinContent 71.3

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