HOW TO COOK BEEF CHUCK POT ROAST RECIPES

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HOW TO COOK CLASSIC BEEF POT ROAST IN THE OVEN | KITCHN



How To Cook Classic Beef Pot Roast in the Oven | Kitchn image

After a few hours of cooking, you have tender pieces of beef in a rich, meaty glaze, surrounded by melt-in-your-mouth carrots, potatoes, and onions.

Provided by Meghan Splawn

Categories     Main dish    Dinner    Pot roast    Meat dish

Total Time 0S

Yield 8

Number Of Ingredients 21

3 pounds boneless beef chuck roast
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, plus more for serving
4 tablespoons all-purpose flour, divided
2 tablespoons olive oil
2 large onions, thinly sliced (about 2 cups)
1 cup red wine, such as Malbec or Côtes-du-Rhône
2 cups unsalted beef broth
3 large cloves garlic, smashed
3 fresh thyme sprigs
2 bay leaves
1 fresh rosemary sprig
1 tablespoon tomato paste
4 teaspoons Worcestershire sauce
6 medium carrots, peeled and cut into 1 1/2-inch pieces
4 medium Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
1 teaspoon malt vinegar
2 tablespoons unsalted butter, at room temperature
Buttered egg noodles or crusty bread
Leaves from 8 sprigs fresh thyme, finely chopped
Leaves from 2 sprigs fresh rosemary, finely chopped

Steps:

  • Heat the oven. Arrange a rack in the middle of the oven and heat to 325°F.
  • Season the roast and coat in flour. Season the roast with 1 1/2 teaspoons of the salt and the pepper. Sprinkle 2 tablespoons of the flour over the entire roast until evenly coated.
  • Sear the roast. Heat the oil in a 7-quart Dutch oven over medium-high heat until shimmering. Add the roast and brown on all sides, including the ends, until you have a deep golden sear, about 5 minutes per side. Transfer the roast to a large plate and set aside.
  • Sauté the onion. Reduce the heat to medium and add the onions and remaining 1/2 teaspoon salt. Sauté until softened and beginning to brown around the edges, about 4 minutes.
  • Deglaze. Add the wine and scrape up the beautiful browned bits from the bottom of the pan.
  • Add flavorings and roast to the pot. Stir in the beef broth, garlic, thyme sprigs, bay leaves, rosemary sprig, tomato paste, and Worcestershire sauce. Return the meat and any juices to the pot.
  • Cover and braise. Bring to a simmer, then cover and place in the oven. Braise for 1 hour and 45 minutes. The meat should appear tender, but will not be falling apart yet.
  • Add the root vegetables. Uncover and nestle the carrots and potatoes into the braising liquid around the roast. Cover again, return to the oven, and braise until the roast pulls apart easily and the vegetables are tender but not mushy, 1 1/2 to 2 hours more.
  • Shred the meat. Remove the pot from the oven and set over low heat. Transfer the roast to a large bowl and shred into large pieces with 2 forks; set aside. Remove and discard the herb stems and bay leaves.
  • Prepare a butter and flour paste. Smash the remaining 2 tablespoons of flour with the butter together in a small bowl with a spatula until it forms a thick paste.
  • Thicken the gravy. Stir the butter-flour paste into the pot and cook for 3 minutes to remove raw flour taste and thicken the gravy, making sure the liquid does not boil. Stir in the vinegar.
  • Add the meat back to pot. Return the shredded pieces of meat to the pot and gently stir to coat in the gravy.
  • Serve the pot roast. Serve the pot roast over buttered egg noodles or with crusty bread. Top with a few grinds of black pepper and chopped thyme and rosemary.

Nutrition Facts : SaturatedFatContent 14.6 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 33.9 g, SugarContent 6.0 g, ServingSize Serves 8, ProteinContent 37.1 g, FatContent 35.4 g, Calories 616 cal, SodiumContent 787.4 mg, FiberContent 5.0 g, CholesterolContent 0 mg

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

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