Beef Chuck Roast Recipe

Best Chuck Roast Recipe

Our Beef Chuck Roast is braised slowly to create a wonderfully tender and flavorful meal!

Prep: 15min

Total: 395min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 316 kcal, Carbohydrate 10 g, Protein 24 g, Fat 17 g, Saturated Fat 8 g, Cholesterol 85 mg, Sodium 245 mg, Fiber 2 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 4 lb boneless beef chuck roast
• 2 tablespoons butter (unsalted )
• 1 tablespoon vegetable oil
• 1 large yellow onion (peeled and cut into large wedges)
• 2 cloves garlic (peeled or 1 tablespoon of garlic powder)
• 6 carrots (whole)
• 2 celery stalks (cut into large pieces)
• 4 potatoes (cut into large pieces)
• 2 sprigs fresh rosemary (or 2 teaspoons of dried rosemary)
• 2 bay leaves
• 6 ounce tomato paste
• 1 cup red wine
• 2 cups beef stock
• Salt and pepper to taste

Instruction:

1. Preheat oven to 350˚F. Season the beef on all sides with salt and pepper.
2. In a large Dutch oven, place the butter and vegetable oil over medium high heat. Once hot and the butter is melted, add the seasoned beef and sear until golden brown on all sides. Remove to a plate and set aside.
3. Toss together the onion, garlic, carrots, celery, potatoes, rosemary in the pan. Allow to cook, stirring occasionally, until browned. Stir in the tomato paste and continue to cook for another 2-3 minutes.
4. Deglaze the pan with the red wine, scraping up the brown bits from the bottom of the pan, and continue to cook for another 2-3 minutes.
5. Place the seared beef back in the pan and top with the beef stock and add bay leaves.
6. Cover and transfer to the preheated oven. Cook until the beef is tender and shreds easily, about 5-6 hours. Season with more salt and pepper if needed. Remove the bay leaves before serving. Serve hot with desired sides.

Beef Chuck Roast

This beef chuck roast is an easy-to-make, one-pot meal that is perfect for any special occasion or simple family dinner! The meat is seared until golden and then roasted in the oven until it is melt-in-your-mouth tender! Complete with carrots and potatoes, this really is an all-in-one dinner!

Prep: 20min

Total: 230min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 597 kcal, Carbohydrate 22 g, Protein 49 g, Fat 32 g, Saturated Fat 14 g, Trans Fat 2 g, Cholesterol 167 mg, Sodium 301 mg, Fiber 4 g, Sugar 4 g, unSaturated Fat 19 g, servingSize 1 serving

Ingredients:

• 3 lbs beef chuck roast
• 2 Tbsp pot roast seasoning
• 1 Tbsp olive oil
• 1 cup yellow onion ((chopped, or use white onion))
• 1 Tbsp garlic ((minced))
• 4 medium carrots ((washed and sliced))
• 4 ribs celery ((washed and sliced))
• 1 lb potatoes ((use whole baby potatoes, or chopped russet, red, or yellow potatoes))
• 2 cups beef broth
• 1 cup red wine
• 2 whole bay leaves
• 2 Tbsp butter

Instruction:

1. Preheat your oven to 300°F (150°C). Meanwhile, add the olive oil to your roasting pan or Dutch oven and heat it over medium-high heat.
2. Rinse the chuck roast and pat dry using paper towels. Generously season your roast on all sides with the pot roast seasoning.
3. Once the oil is hot, sear your pot roast for 2-3 minutes on each side. Once a golden-brown crust has formed, add the garlic, carrots, celery, and potatoes
4. Pour in the beef broth and red wine, then add the bay leaves and pats of butter on top of the chuck roast. Cover with a lid or aluminum foil and roast for 3 ½ hours or until your beef shreds easily using forks.
5. Remove from the oven and discard the bay leaves. Serve the pulled beef chuck roast over veggies, then drizzle with the pan juices.

Perfect Pot Roast

With more than 1,000 5-star reviews, Ree Drummond’s Perfect Pot Roast recipe from Food Network is sure to be a success at dinnertime. After a quick sear, this hearty roast cooks low and slow in the oven, making it a hands-off hit.

Prep: 0 15min0

Total: 0 4h30min0

Yield: 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 531, Fat 21g, Saturated Fat 7g, Carbohydrate 15g, Fiber 4g, Sugar 6g, Protein 64g, Cholesterol 182mg, Sodium 1361mg

Ingredients:

• Salt and freshly ground black pepper
• One 3- to 5-pound chuck roast
• 2 or 3 tablespoons olive oil
• 2 whole onions, peeled and halved
• 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
• 1 cup red wine, optional
• 3 cups beef broth
• 2 or 3 sprigs fresh rosemary
• 2 or 3 sprigs fresh thyme

Instruction:

1. Preheat the oven to 275 degrees F.
2. Generously salt and pepper the chuck roast.
3. Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
4. Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
5. If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
6. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
7. Add in the onions and the carrots, along with the fresh herbs.
8. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.

How to Make a Perfect Pot Roast | You Can Cook That | Allrecipes.com