HOW MUCH IS A 3 LB CHUCK ROAST RECIPES

Name: Your New Favorite Pot Roast
Prep time: 10 min
Cook time: 1 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 lbs beef chuck roast; kosher salt; freshly ground black pepper; 1 tbsp extra-virgin olive oil; 1 medium onion (chopped); 3 garlic cloves (minced); 2 tsp freshly chopped rosemary; 1 tsp freshly chopped thyme; 3 tbsp tomato paste; 2 tbsp all-purpose flour; 1/2 cup red wine; 3 cups low-sodium beef broth; 1 tbsp Worcestershire sauce; 1 lb baby potatoes (halved); 4 medium carrots (peeled and sliced on the bias)

YOUR NEW FAVORITE POT ROAST – INSTANT POT RECIPES

Your New Favorite Pot Roast – Instant Pot Recipes image

Family and friends will destroy this classic (and classy) meat and potatoes dish. It’s special enough for a holiday feast but too flippin’ good to only make once or twice a year.

Provided by Party In An Instant Pot Cookbook

Prep Time 10 minutes

Cook Time 90 minutes

Yield 8 servings

Number Of Ingredients 15

Ingredients

3 lbs beef chuck roast
kosher salt
freshly ground black pepper
1 tbsp extra-virgin olive oil
1 medium onion (chopped)
3 garlic cloves (minced)
2 tsp freshly chopped rosemary
1 tsp freshly chopped thyme
3 tbsp tomato paste
2 tbsp all-purpose flour
1/2 cup red wine
3 cups low-sodium beef broth
1 tbsp Worcestershire sauce
1 lb baby potatoes (halved)
4 medium carrots (peeled and sliced on the bias)

Steps:

Generously season chuck roast with salt and pepper. Set Instant Pot to Sauté for 15 minutes, and heat oil.
When oil is shimmering, add beef and sear on both sides, about 5 minutes per side. Remove beef and add onion.
Cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic, rosemary, thyme, and tomato paste, and cook until fragrant, about 1 minute.
Stir in flour, then whisk in wine until combined. Bring to a boil and cook until slightly thickened, about 2 minutes.
Add broth, Worcestershire sauce, potatoes, and carrots. Season with salt and freshly ground black pepper.
Place beef on top of mixture. Secure lid, and set to Pressure Cook on High for 60 minutes.
Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Let beef rest in sauce for at least 10 minutes.
Slice roast against grain.

SMOKED CHUCK ROAST - TEXAS BUTTER®

Smoked Chuck Roast - Texas Butter® image

Chuck roast is an American family favorite because of low price and frankly taste. Depending on what cut you pick it can and probably will have hard fat and fat in general. Keep reading The fat in general makes the roast tender and juicy. The hard fat can easily be pulled off/out at the end of cook. You could look at the cut of beef as the pork shoulder of the cow. This recipe is for smoking the chuck roast. The sandwiches are dinner rolls/sliders with the beef, mashed potatoes, and au ju rendered from the roast.

Provided by Shawn

Categories Main Course

Total Time 545 minutes

Prep Time 5 minutes

Cook Time 540 minutes

Yield 4

Number Of Ingredients 2

Ingredients

3 lb chuck roast (Try to find one without big fat fault lines. Thin lines of fat are good, like a map.)
3 tbs Dawgs Bark

Steps:

Preferably a 24 to 48 hours before coat the roast with Dawgs Bark. Wrap and fridge until cook time.
K, this is for smoked but will do fine provided your oven will go down to 205 degrees and you have a rack and some type of drip pan for the roast beef.
Get your smoker up to 205 and settle it.
Any type of wood smoke will do. I was asked my favorite so I’ll share my speed here too. First to last place mesquite, pecan, oak. Mesquite burns hotter and is not really choice for smoking but it puts me at that comfortably numb. I’ll often mix pecan and oak and choose pecan over oak. All are great along with other woods, these are just what I grew up on.
Place roast indirect heat on the smoker for 5 hours keeping temperature at 205 degrees.
Once during the 5 hours spike the coals with a small shot of wood for more smoke.
At 5 hours wrap the roast in aluminum foil. Insert thermometer halfway into the roast.
Get the smoker up to 250 degrees and place roast back on the smoker.
Shut the cover and don’t open until the thermometer reaches 195 degrees.
Once internal meat temp is 195 degrees pull from heat and set inside on counter or in a room temperature safe space.
Let sit for 2 hours or until the internal temp goes down to 150.
That’s it! Pull the meat like a smoked pork shoulder discarding hard fat. Serve with traditional Southern sides or make sandwiches. The choice is yours and I guarantee your chuck won't be disrespected as the cheap guy.

Nutrition Facts : ServingSize 355 g, Calories 622 kcal, CarbohydrateContent 2 g, ProteinContent 65 g, FatContent 39 g, SaturatedFatContent 17 g, CholesterolContent 234 mg, SodiumContent 1420 mg, SugarContent 1 g

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