TENDER CHUCK ROAST
Make and share this Tender Chuck Roast recipe from Food.com.
Provided by Parsley
Categories Roast Beef
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Place beef in the crockpot with onion, bell pepper, and garlic.
- In a bowl, mix remaining ingredients; whisk together well. Pour over meat in the crockpot.
- Cook on low for 6-8 hours or until desired doneness is reached.
Nutrition Facts : Calories 309.2, Fat 10.5, SaturatedFat 4.7, Cholesterol 112.3, Sodium 475.6, Carbohydrate 16.7, Fiber 1.3, Sugar 12.1, Protein 37.2
PERFECT POT ROAST
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
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.
TENDER, JUICY, ROAST BEEF EVER
Recipe is so simple and test oh so Good. It is so juicy and tender, people rave on how good this is evertime I make it.
Provided by J Bowen
Categories Roast Beef
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Salt and pepper roast all over.
- Place roast in roasting pan in a pre-heated oven at 450 for 15 minute.
- Add a little water in pan to loosen up juices.
- Turn down oven to 325 and cook for 1 hour and 10 minute.
- Take out and cover with aluminun foil for 30 minute.
- You can choose to make gravy with the drippings or do what I do and use two packets McCormick Brown gravy and pour in the juice from the roast.
- ***If your meat is a different weight then I mentioned, just cook 20 minute per pound. If it is too rare for you liking, just pop it right back in the oven and cook a little longer.***.
FANCY YANKEE POT ROAST
Steps:
- In a large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and saute the onions until golden. Thoroughly dredge the beef in the flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly. This is good and will add lots of flavor. Add the carrots, celery, beef broth, wine, thyme, black pepper, and salt to taste. Reduce heat, partially cover, and barely simmer for 3 to 3 1/2 hours, turning the beef occasionally. Remove the carrots and celery when they are cooked and reserve.
- When the beef is falling-apart tender, remove it from the broth. Remove the thyme sprigs. Knead the butter and 2 tablespoons flour together until thoroughly combined. Add the mixture to the broth and stir with a wooden spoon until you have a sauce the consistency of buttermilk. Remove from the heat.
- To serve, slice the beef and arrange on a platter. Cover with some of the sauce. Put the remaining sauce in a bowl or gravy boat. Arrange the carrots and celery attractively on the beef platter. Garnish with fresh thyme sprigs, if you like. Serve immediately.
- Image courtesy of Jeffrey Allen.
MELT-IN-YOUR-MOUTH CHUCK ROAST
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
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.
TENDER AND JUICY CHUCK ROAST
Make and share this Tender and Juicy Chuck Roast recipe from Food.com.
Provided by RosyChk11
Categories Roast Beef
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- season roast with salt and pepper on both sides making sure to rub it in really good with a spoon or your hands.
- Place in a roasting pan.
- pour chicken stock around the roast.
- Spray about 8 sprays of butter spray onto the top of your roast.
- Cook in a 350 degree oven for about an hour and a half.
- Make sure to let the roast rest for at least ten minutes before serving so all of the juices don't run out.
- Place the pan on top of the stove on a burner set to medium heat.
- Add two tbs of butter and two tbs of flour and let cook for one minute.
- Add one 14 oz can of chicken stock whisking constantly until all flour lumps are gone.
- Season with salt and pepper.
- Pour over roast.
Nutrition Facts : Calories 792.4, Fat 61.5, SaturatedFat 26.1, Cholesterol 210.9, Sodium 655, Carbohydrate 3.1, Fiber 0.1, Sugar 0.2, Protein 53.2
WHISKEY POT ROAST
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 275 degrees F.
- Generously sprinkle the chuck roast with salt and pepper.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Sear the roast in the pot for about a minute on all sides until it is nice and brown. Remove to a plate.
- Add the carrots and onions to the pot and cook until brown, 1 to 3 minutes. Stir in the tomato paste and cook, stirring, for another minute. Turn off the heat and add the whiskey, deglazing and scraping the bottom of the pot. Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add the rosemary and thyme.
- Cover the pot with the lid, transfer to the oven and roast until the meat is fall-apart tender, about 4 hours. Break the beef apart with tongs or whatever cutlery you have on hand and serve with some of the carrots from the pot, the whiskey sauce and a side of mashed potatoes.
TENDER MARINATED CHUCK ROAST
This marinade makes the toughest cuts of meat tender. I'm frequently asked for the recipe. It's also good with venison and elk meat.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a shallow dish, combine the ketchup, vinegar, oil, soy sauce, Worcestershire sauce, mustard, garlic powder, salt and pepper; add meat and turn to coat. Cover; refrigerate 8 hours or overnight., Drain and discard marinade. Grill, covered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts :
MOST TENDER BEEF ROAST EVER!
A friend of mine shared this recipe with me. My kids like this roast over any other recipe I've ever cooked. With this recipe you don't have to buy the most expensive roast to get the tenderness. So, I recommend just getting an inexpensive roast. You'll know why when you eat this. It is so tender and juicy. You'll need to cook this for 24 hours, so be patient.
Provided by Ronni Church
Categories Roast Beef
Time P1DT5m
Yield 10 serving(s)
Number Of Ingredients 2
Steps:
- Combine both ingredients in a crock pot 24 hours before you need to eat it.
- Cook on low heat.
- After cooking for 14 hours, use a fork and knife to chunk the roast into smaller pieces.
- I do this 3 times before I serve it.
- It will become shredded like roast beef sandwich meat.
- I've never done this, but my friend adds potatoes and carrots to this recipe.
- I hope you enjoy this as much my family does.
CROCK POT POT ROAST - TENDER & JUICY
My mother made roast, potatoes & carrots like this for as long as I can remember. When I make it I don't usually measure anything that goes in it, but all in all it always turns out wonderful.
Provided by Chef Chele 2
Categories Roast Beef
Time 6h20m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Set your crock pot to low or simmer setting and let it heat up while you prepare the rest of the meal.
- If you drink coffee and have made some previously that would still be fresh, you may use it, it does not need to be hot because it will re-warm in the crock pot. If you do not have any coffee, then make 3 cups of it either in a coffee maker or the microwave. I do not drink coffee, so I recommend using 3 Folgers Singles (Classic Decaf).
- Cut your potatoes into halves. Leaving the peel on, salt and pepper them to your tasting and then set them aside.
- Place your roast in the crock pot first. Salt and pepper it according to your liking and I like to add a little sprinkle of garlic powder and onion powder.
- Pour your coffee into the crock pot, making sure to drench the roast in the process.
- Open your 1 lb. of baby carrots and put them around your roast so that they are completely under the coffee.
- Take your potato halves and put them with the inside of the potato touching the roast and partly in the coffee. This will depend on the size of your roast and crock pot, but make sure it is touching both the meat and the coffee in order to get the best flavor.
- Leave your crock pot on low or simmer for 6 hours, making sure to check on your potatoes after about 4 hours so that you are sure they will be cooked throughly.
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