4 Ingredient Fix It And Forget It Chuck Roast Recipes

SET-IT-AND-FORGET-IT POT ROAST

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

Provided by Valerie Bertinelli

Time 3h10m

Yield 8 servings

Number Of Ingredients 11

Ingredients

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.

EASY 4 INGREDIENT CROCK POT ROAST

Easy 4 Ingredient Crock Pot Roast image

I got this recipe from my mother-in-law and it is so delicious! The roast turns out so moist, tender, and flavorful with the perfect gravy to go with it. I like to serve it with mashed potatoes and steamed veggies. Please give it a try!

Provided by Delish

Categories One Dish Meal

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

3 -4 lbs beef chuck roast
1 (1 ounce) package dry onion soup mix
1 (1 ounce) package brown gravy mix
1 1/2 cups apple juice

Steps:

Spray crock pot with nonstick cooking spray and place roast inside.
Whisk together soup mix, gravy mix, and apple juice in a bowl and pour over roast.
Cook on low for 6-8 hours.

Nutrition Facts : Calories 639.1, Fat 45.1, SaturatedFat 18.1, Cholesterol 156.9, Sodium 744, Carbohydrate 12.9, Fiber 0.5, Sugar 7.7, Protein 42.6

SHERRY'S INFAMOUS 4 HOUR CHUCK ROAST WITH VEGGIES

Sherry's Infamous 4 Hour Chuck Roast With Veggies image

I learned this recipe from an old friend's mother about 15 years ago. I was over for supper one night and this is what she made. I fell in love with the recipe and had to have it. I have put my own spin on things to perfect this basic winter recipe. (Unfortunately for me, I recently became a vegan...but my family eats it up!) It's delicious!

Provided by Sherry32

Categories Stew

Time 4h20m

Yield 4-5 serving(s)

Number Of Ingredients 13

Ingredients

3 lbs chuck roast
1/2 lb baby carrots
2 stalks celery
1 medium yellow onion
2 cups quartered potatoes (sometimes I switch it up and use turnips)
water, to cover meat in a dutch oven
5 beef bouillon cubes
1 bay leaf
1 sprig fresh rosemary
1 tablespoon olive oil
salt and pepper
4 tablespoons water
4 tablespoons flour

Steps:

Preheat oven to 350 degrees. Start with olive oil in the dutch oven on medium heat. Salt and pepper both sides of meat. Once oil starts to ribbon, sear meat on both sides-about 3-4 minutes each side and remove to a plate to rest. In same pot, cook carrots over medium heat until they begin to brown and are just fork tender. Remove carrots to bowl. Replace meat to pot and cover with cold water-just enough to cover the top. Add bullion, rosemary, and bay leaf and cover. Place in 350 degree oven for 3 hours. Remove from oven and add all veggies to the pot with the meat. Return pot to oven for remaining hour or until potatoes are cooked completely. Remove from oven and take lid off. Remove bay leaf.
Most of the time I take the meat and veggies out to a bowl and make a gravy with the juice. (4 tablespoons water to 4 tablespoons flour-whisk until no lumps and add to juices over meduim flame until it thickens. Add salt and Pepper to taste.).
Serve with crusty bread.

Nutrition Facts : Calories 644.2, Fat 25, SaturatedFat 10.1, Cholesterol 225.3, Sodium 1615.7, Carbohydrate 29.7, Fiber 4.3, Sugar 6.1, Protein 76.2

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