Day 1 Beef Chuck Roast Recipes

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POT ROAST



Pot Roast image

Perfect for pot roast recipes, inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven results in a wonderfully tender pot roast. Vegetables like onions and potatoes give the pot roast recipe even more comforting flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h25m

Number Of Ingredients 12

2 tablespoons vegetable oil
1 5-pound beef chuck roast
Salt and pepper
2 cups beef stock or reduced sodium canned beef broth
1/2 cup red wine (optional)
3 onions, cut into large wedges
4 cloves garlic, chopped
2 dried bay leaves
1 teaspoon dried thyme
2 tablespoons tomato paste
2 pounds carrots, cut into 1 1/2-inch chunks
2 pounds potatoes, cut into 1 1/2-inch chunks

Steps:

  • Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.
  • Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
  • Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

CREAMY MUSHROOM BEEF CHUCK ROAST RECIPE



Creamy Mushroom Beef Chuck Roast Recipe image

Take a tough chuck roast, slow cook it on low for hours and turn it into a buttery soft roast with a creamy mushroom onion gravy - ALL in one roaster!

Provided by Karlynn Johnston

Categories     Main Course

Time 5h5m

Number Of Ingredients 7

5 pounds chuck roast
1 tablespoon olive oil
one 454 grams package of white or cremini mushrooms
1 large yellow onion, chopped
one 1 ounce package dry onion soup mix
two 10.75 ounce can of cream of mushroom soup
1 1/4 cups water

Steps:

  • Pre-heat your oven to 400 °F.
  • Heat a skillet or the Dutch oven over medium heat with the olive oil it. Place the chuck roast in and brown on all sides in the hot oil. Place into the Dutch oven or lidded roaster.
  • Place the mushrooms and onion around the chuck roast.
  • Whisk together the soups and the water until as smooth as possible ( it usually is chunky a bit, that's ok!) Pour over the roast.
  • Place the lid on top of the roaster/Dutch oven and place in the preheated oven. Cook for 20 minutes then turn down the oven to 325°F.
  • Cook for another 4-5 hours until the roast pulls apart easily when touched with a fork.
  • Remove and plate. Whisk together the mushrooms and onions and drippings to make a gravy. Serve over the beef.

Nutrition Facts : ServingSize 8 g, Calories 781 kcal, Carbohydrate 13 g, Protein 77 g, Fat 46 g, SaturatedFat 20 g, Cholesterol 273 mg, Sodium 1794 mg, Sugar 2 g

BEST CHUCK ROAST RECIPE



Best Chuck Roast Recipe image

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

Provided by Isabel Laessig

Categories     Main

Time 6h35m

Number Of Ingredients 14

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

Steps:

  • Preheat oven to 350˚F. Season the beef on all sides with salt and pepper.
  • 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.
  • 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.
  • 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.
  • Place the seared beef back in the pan and top with the beef stock and add bay leaves.
  • 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.

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

PERFECT POT ROAST



Perfect Pot Roast image

Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

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

Steps:

  • Preheat the oven to 275 degrees F.
  • Generously salt and pepper the chuck roast.
  • 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.
  • 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.
  • 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.
  • 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.
  • Add in the onions and the carrots, along with the fresh herbs.
  • 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.

MELT-IN-YOUR-MOUTH CHUCK ROAST



Melt-in-Your-Mouth Chuck Roast image

My husband and I like chuck roast recipes, so this slow-cooked recipe is terrific. You'll also love how flavorful and tender this comforting beef chuck roast turns out. -Bette McCumber, Schenectady, New York

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 6 servings.

Number Of Ingredients 16

1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1/2 cup beef broth
1/2 cup ketchup
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
4 teaspoons prepared mustard
3 garlic cloves, minced
1 tablespoon soy sauce
2 teaspoons pepper
1/4 teaspoon crushed red pepper flakes
1 large onion, halved and sliced
1 medium green pepper, halved and sliced
1 celery rib, chopped
1 boneless beef chuck roast (2 to 3 pounds)
3 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Mix first10 ingredients. Place onion, green pepper and celery in a 5-qt. slow cooker; place roast over top. Pour tomato mixture over roast. Cook, covered, on low until meat is tender, 5-6 hours., Remove roast. Strain cooking juices, reserving vegetables. Transfer juices to a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve roast and vegetables with gravy. Freeze option: Place sliced beef and vegetables in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered saucepan, stirring gently and adding a little broth or water if necessary.

Nutrition Facts : Calories 362 calories, Fat 15g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 880mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 2g fiber), Protein 31g protein.

SIMPLE BEEF POT ROAST



Simple Beef Pot Roast image

This pot roast recipe and technique could not be easier. The vegetables break down, combining with the meat's juices to create a sauce! Warm, hearty, and delicious! Serve over horseradish mashed potatoes.

Provided by Chef John

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h30m

Yield 6

Number Of Ingredients 9

1 tablespoon vegetable oil
3 ½ pounds beef chuck pot roast
2 teaspoons salt
1 teaspoon ground black pepper
1 cup diced carrots
1 cup diced celery
1 cup diced onion
¼ cup butter
1 teaspoon dried rosemary

Steps:

  • Preheat the oven to 275 degrees F (135 degrees C).
  • Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
  • Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
  • Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.

Nutrition Facts : Calories 506.9 calories, Carbohydrate 5.6 g, Cholesterol 140.6 mg, Fat 39.2 g, Fiber 1.5 g, Protein 31.7 g, SaturatedFat 16.8 g, Sodium 883.5 mg, Sugar 2.5 g

DAY 1 BEEF CHUCK ROAST



Day 1 Beef Chuck Roast image

Make and share this Day 1 Beef Chuck Roast recipe from Food.com.

Provided by babyparentingguide

Categories     One Dish Meal

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 11

3 -4 lbs chuck roast, fat trimmed
2 tablespoons canola oil
8 ounces mushrooms, cut in half
2 tablespoons garlic, minced
1 large onion, chopped
2 cups beef stock or 2 cups water
2 tablespoons brown sugar
1 sprig fresh rosemary
1/2 teaspoon mustard powder
salt
pepper

Steps:

  • Preheat oven to 300 degrees F.
  • In a large dutch oven, heat oil.
  • Brown meat on all sides and season with salt and pepper while browning.
  • Remove beef to a plate when done browning.
  • Add onions and mushrooms to the pot and cook until onions are translucent.
  • Add garlic and mustard powder and cook for 1 more minute.
  • Stir in stock or water and loosen any bits on the bottom of the pot.
  • Add sugar and give a good stir.
  • Add meat back to pot making sure to also add any juices that drained onto the plate.
  • There should be enough liquid to come about halfway up the sides of the roast, but if not, add enough water to reach this point.
  • Top with rosemary sprig.
  • Cover and cook in the oven for about 3 hours or until meat is fork tender.
  • Place the meat on a serving plate and tent with foil.
  • Cook the liquid until it is reduced by about half, making a glaze / gravy. You can add a bit of flour mixed with cold water at this point if you want to thicken it.

Nutrition Facts : Calories 405.2, Fat 18.8, SaturatedFat 6.7, Cholesterol 149.7, Sodium 486, Carbohydrate 9.8, Fiber 0.9, Sugar 6.3, Protein 50.5

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CLASSIC BEEF POT ROAST RECIPE | MYRECIPES
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  • Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
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