Chuck Roast Recipe Recipes Recipes Recipe Cards

MELT-IN-YOUR-MOUTH CHUCK ROAST

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.

SALSA CHUCK ROAST

Steps:

• 1. Brown meat in skillet in oil on both sides. (5 to 10 minutes) Place in slow cooker.
• 2. Add remaining ingredients to dripping in pan. Simmer 2-3 minutes. Add to slow cooker.
• 3. Cover. Cook on low 7-8 hours. I break it up into serving pieces, it usually falls apart easily. Enjoy!

MEXICAN SHREDDED CHUCK ROAST

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Cut chuck roast into 3-inch cubes, removing excess fat and connective tissue. Season beef with salt and pepper.
• Heat grapeseed oil in a large Dutch oven over high heat. Sear cubes of beef a few at a time, until well browned on all sides, about 4 minutes per batch. Reserve browned beef in a bowl. Reduce heat to medium and add onion and garlic. Cook until soft and just beginning to brown, about 10 minutes.
• Add 1 cup beef broth to onion mixture and stir well; simmer for 1 to 2 minutes. Add beef and pour in guajillo sauce. Add a little beef broth to the empty jar, seal, and shake to release remaining sauce; pour over the beef. Pour in enough of the remaining broth to just cover the beef. Add bay leaves and bring to a gentle simmer.
• Bake in the preheated oven, covered, until beef is fork-tender, about 2 1/2 hours.
• Remove beef from sauce and set aside; discard bay leaves. Skim off excess fat from the top of the cooking liquid and bring to a boil to reduce slightly. Shred beef with two forks and return to cooking sauce.

KING CHUCK ROAST

Steps:

• 1. In a frying pan, mix olive oil, Sea Salt and Pepper. Heat pan on medium high. Pan Sear both sides of roast, making sure you have a golden brown on each side. This normally only takes 5-10 minutes, depending on heat. **If you are adding minced garlic, add garlic to saute pan at this time.
• 2. Clean Carrots, peel and slice into 2" wedges. Do the same with the Onion. Clean Celery, cut into 1/2" pieces. Clean yellow Potatoes, cut into quarters. Set aside.
• 3. Heat oven to 350 degrees. Using large deep sided roasting pan, add 1/2 cup of wine and 1/2 of water to pan.
• 4. Place Roast into pan, arrange carrots, potatoes, onion and celery around the roast in the pan. Cover with Foil.
• 5. Bake for 3 to 4 Hours, depending on size of Roast. I normally cook mine for 3-1/2 hours at 350 degrees.
• 6. You can make gravy, just remove roast and veggies when done cooking. Spoon off grease. Add remaining juices to a saucepan, adding 1/2 teaspoonfuls of CornStarch, with water to mixture to thicken. Bring to a boil, stirring constantly.