Lazy Sunday Chuck Roast Recipes

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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

LAZY SUNDAY POT ROAST WITH CARAWAY AND GREEN APPLES



Lazy Sunday Pot Roast with Caraway and Green Apples image

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons oil, or more if needed
1 (4 to 5-pound) boneless cross-rib pot roast or other chuck roast
Kosher salt and freshly cracked black pepper, to taste
2 medium onions, peeled, halved, and thinly sliced
1/2 cup cider vinegar (or substitute white vinegar)
3 bay leaves
1 tablespoon caraway seeds
1/4 cup packed brown sugar
1/4 cup chopped fresh marjoram (or 2 tablespoons dried)
2 to 2 1/2 cups beef stock
4 Granny Smith or other tart green apples, quartered, cored and peeled

Steps:

  • Preheat oven to 300 degrees.
  • In a 5-inch-deep Dutch oven, heat the oil over medium-high heat until very hot but not smoking. Dry the meat with paper towels, sprinkle it generously with salt and pepper, place in the pot, and brown well, about 8 to 10 minutes per side. When the meat is well browned, transfer it to a platter.
  • Pour off fat or add oil to the pot as needed so you have about 2 tablespoons in the pot. Add the onions and saute, stirring, until translucent, 7 to 9 minutes.
  • Add the vinegar and bring to a boil, scraping up any brown stuff from the bottom of the pan. Put the meat back in the pot and add the bay leaves, caraway seeds, brown sugar, marjoram, and enough stock so that the liquid comes halfway up the sides of the meat. Bring just to a simmer and skim any scum off the surface then cover, put in the oven, and cook until the beef is fork-tender, 2 1/2 to 3 hours. After 2 hours and 15 minutes, add the apples to the pot; after 2 1/2 hours, remove the apples with a slotted spoon, set aside, and begin checking the meat for doneness. To check for doneness, plunge a fork straight down into the meat and try to pull the fork out. If the fork slides out easily, the meat is done; if the meat hangs on to the fork, give it more time.
  • When the meat is done, remove it from the pot, cover it loosely with foil, and let it rest for at least 10 minutes. Skim the fat from the braising liquid and taste the liquid. If it needs more flavor, place the pan on the stove over medium-high heat and simmer to reduce the liquid. For a thicker sauce, reduce it until it coats the back of a spoon. Season with salt and pepper. (You can also strain the liquid and pass it and the cooked onions separately.)
  • Cut the meat into thin slices and serve accompanied by the apples, braising liquid, and onions.

SET-IT-AND-FORGET-IT POT ROAST



Set-It-and-Forget-It Pot Roast image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h10m

Yield 8 servings

Number Of Ingredients 11

2 to 2 1/2 pounds beef chuck roast
10 cloves garlic, halved
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
3 carrots, cut into large bite-size chunks
2 onions, thickly sliced
2 bay leaves
4 cups dry white wine (1 bottle)
1 cup low-sodium chicken stock
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces

Steps:

  • Preheat the oven to 300 degrees F.
  • With the tip of a paring knife, make ten 3/4-inch-deep slits on each side of the roast. Insert a garlic clove half into each slit. Season the meat all over with the salt and pepper. Heat the oil in a Dutch oven over medium heat until shimmering. Gently set the roast in it and sear all over, turning with tongs, until well browned, about 14 minutes. Remove the meat from the pan to a plate.
  • Add the carrots, onions and bay leaves to the pan and cook for 2 minutes. Add the wine and bring to a boil. Reduce the heat and simmer, stirring up the crispy bits at the bottom of the pan with a wooden spoon, until the wine is reduced by half. Return the roast to the pot, laying it on top of the vegetables. Add enough chicken stock to cover the roast by three-quarters. Cover and roast for 1 hour 30 minutes.
  • Flip the meat over and add the potatoes. Cover and continue cooking until the potatoes are tender but not mushy and the meat is fall-apart tender, 45 minutes more, depending on the thickness of the roast.
  • Remove the roast and vegetables to a platter. Season the meat with additional salt. Pour the sauce into a gravy boat and pass with the meat and vegetables.

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