Chuck Roast Recipes In Oven Recipe For Hand

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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.

ULTIMATE POT ROAST



Ultimate Pot Roast image

Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 18

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
2 teaspoons pepper
2 teaspoons salt, divided
2 tablespoons canola oil
2 medium onions, cut into 1-inch pieces
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 cup dry red wine or reduced-sodium beef broth
2 cups reduced-sodium beef broth
1 pound small red potatoes, quartered
4 medium parsnips, peeled and cut into 2-inch pieces
6 medium carrots, cut into 2-inch pieces
1 tablespoon red wine vinegar
2 tablespoons minced fresh parsley
Salt and pepper to taste

Steps:

  • Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.

OVEN-BAKED CHUCK ROAST RECIPE + GRAVY



Oven-Baked Chuck Roast Recipe + Gravy image

This dreamy recipe will make your Sunday lunch with the family even better! Tender and moist Chuck Roast with perfectly cooked veggies drizzled with amazingly flavorful gravy.

Provided by Rowena

Time 3h30m

Number Of Ingredients 23

2 lbs boneless chuck roast
2 teaspoon kosher salt
1 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
2 tablespoons olive oil
1 cup red wine
2 cups low sodium beef broth
1 tablespoon Worcestershire sauce
2 small yellow onions, chopped
4 garlic cloves, crushed
1 sprig fresh rosemary
1 sprig fresh thyme
2 bay leaves
8 oz baby carrots, peeled and halved
1 lb. baby potatoes, halved
½ cup drippings
½ cup beef broth
4 tablespoons unsalted butter, softened
4 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1/2 teaspoon ground black pepper

Steps:

  • Preheat the oven to 350° F. While waiting, prepare the chuck roast. Rinse it then pat dry with a paper towel.
  • In a shallow bowl, combine kosher salt, black pepper, onion powder, garlic powder, and paprika then mix well. Rub the spice mix to both sides of the meat.
  • Pour olive oil in a large oven-proof cast iron pan and place it over medium heat. Once it's hot, place the seasoned chuck roast in it. Sear both sides for about 5 to 7 minutes each to form a flavorful brown crust.
  • Transfer to a plate and set aside.
  • Reduce the heat to low then add onions and garlic to the same skillet. Sauté for about a minute or until they are fragrant. Stir continuously to get as much of the fond from the seared steak as possible.
  • Then gradually pour in the Worcestershire sauce, red wine, and beef broth to help deglaze the pan. Add the rosemary, thyme, and bay leaves. Stir occasionally for approximately 5 minutes then add the chuck roast back to the pan.
  • Cover the pan with aluminum foil and transfer to the preheated oven. Leave the chuck roast to take its time to bake for 2 ½ to 3 hours. Remember to baste the chuck roast with the drippings 2 to 3 times while it bakes. This keeps the meat juicy and flavorful as it cooks.
  • Add the baby carrots and potatoes to the roast for the last 45 minutes. This is to make sure they have just enough time to absorb flavor and stay tender. Do not add the veggies at the beginning as they will end up mushy.
  • Once done, check for doneness. According to the USDA, the cooked meat should have an internal temperature between 145° F to 155° F for a medium - medium-well done roast. Take it out of the pan and transfer to a serving plate.
  • Let the meat rest for up to 15 minutes before slicing it. Then add the roasted veggies to the side.
  • You can now use the drippings for your gravy. For a quick and simple gravy, put the pan back to the stove on low heat then add a slurry. Stir continuously until you get your desired consistency.
  • If you want to make it extra special, transfer the drippings into a fat separator. Then leave the fat and mix the aromatics back to the drippings using an immersion blender.
  • Using the same cast iron pan, make a roux by melting the butter and adding equal parts of all-purpose flour. Then gradually add the drippings and beef broth. Add salt and pepper, to taste.
  • Stir continuously for 3 to 5 minutes until thick.

Nutrition Facts : Calories 934 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 219 milligrams cholesterol, Fat 54 grams fat, Fiber 5 grams fiber, Protein 62 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 1824 grams sodium, Sugar 7 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 28 grams unsaturated fat

NAKED & UNASHAMED OVEN ROASTED CHUCK ROAST



Naked & Unashamed Oven Roasted Chuck Roast image

This roast is simple to make... there are no tomatoes, no wine, no beer, no gravy... just some salt, pepper, carrots, potatoes, garlic, and onions... that's it. It's the lack of spices and other ingredients makes the flavors of the beef and veggies stand out, so choose a good chuck roast, and good fresh veggies... A naked...

Provided by Andy Anderson !

Categories     Beef

Time 2h20m

Number Of Ingredients 9

PLAN/PURCHASE
2 lb beef chuck roast
black pepper, freshly ground, to taste
2 Tbsp grapeseed oil
salt, kosher variety, to taste
2 medium potatoes, russet variety, cut into chunks
2 carrots, cut into chunks
1/2 large yellow onion, thickly sliced
2 clove garlic, thinly sliced

Steps:

  • 1. PREP/PREPARE
  • 2. Gather your ingredients.
  • 3. Take the roast and trim off any excess fat, if any.
  • 4. Place a rack in the middle position, and preheat the oven to 325f (165c).
  • 5. Sprinkle with some pepper, and rub it into the beef.
  • 6. Place the oil into a heavy-bottomed pot, over medium-high heat.
  • 7. Chef's Note: The pot should have a good tight-fitting lid.
  • 8. Place the roast into the pot, and sear on all sides, about 3 minutes per side.
  • 9. Remove the roast, and then remove the pot from the heat.
  • 10. Add the onions to the bottom of the pot.
  • 11. Place the chuck roast on top of the onions.
  • 12. Sprinkle the top of the roast with salt.
  • 13. Chef's Tip: We didn't sear the roast with any salt because it would have cooked it into the beef and dried it out. If the roast was going into a gravy, then we would have seared it with some salt.
  • 14. Add the garlic slices to the top of the roast.
  • 15. Tightly cover, and place into the preheated oven, and allow the roast to bake for 45 minutes.
  • 16. After 45 minutes, add the potatoes.
  • 17. Chef's Note: If you want the potatoes to be a bit firmer, then wait an additional 30 or so minutes before adding them to the pot.
  • 18. Lower the heat on the oven to 300f (150c)
  • 19. Cover and return the roast to the oven, and continue to bake for an additional 45 minutes.
  • 20. After 45 minutes, add the carrots.
  • 21. Cover and return to the oven for an additional 45 minutes.
  • 22. Remove from the oven and allow to rest, uncovered for 10 minutes.
  • 23. PLATE/PRESENT
  • 24. Slice the chuck roast against the grain, and serve with some of the veggies, and maybe some nice crusty bread. Enjoy.
  • 25. Keep the faith, and keep cooking.

OVEN CHUCK ROAST



Oven Chuck Roast image

Simple lil recipe that I came up with in college. Get home for lunch, quick prep, throw in oven, and ready when you get home from work/school. The meat will fall apart when you bring it out of the pan, so use tongs. Moist enough to eat "dry", but you can always throw your favorite BBQ or Meat Sauce on it.

Provided by Trfic1

Categories     Roast Beef

Time 5h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 lbs chuck roast
2 tablespoons creole seasoning (Cajun or Herb or Salt Medley Mix will work fine too)
8 medium red potatoes, quartered (or 2 Russets)
1 large onion, quartered
6 ounces beer (Pilsner preferred. Drink other half of beer.)
8 ounces baby carrots, peeled
1 teaspoon garlic, minced

Steps:

  • Preheat Oven 275°F.
  • Sprinkle 1 tbsp Seasoning Mix on bottom of 9 x 13 glass casserole dish.
  • Rub minced garlic into roast. ( I usually randomly lightly stab the meat and rub the minced garlic into the holes.).
  • Put roast in middle of pan, surround with potatoes, onion, and carrots. (Make sure potatoes stay on the sides of the roast.).
  • Pour beer over everything, sprinkle other tbsp of Seasoning Mix over everything.
  • Cover with Aluminum Foil, put in center rack for 5-6 hours.

Nutrition Facts : Calories 627.2, Fat 30.1, SaturatedFat 12.1, Cholesterol 104.3, Sodium 137.8, Carbohydrate 52, Fiber 5.9, Sugar 5.7, Protein 33.8

DUTCH OVEN CHUCK ROAST



Dutch Oven Chuck Roast image

Dutch Oven Chuck Roast is a delicious meal for any occasion.No matter the occasion, this Chuck Roast is sure to please a crowd.

Provided by Alli

Categories     Main Course

Time 4h15m

Number Of Ingredients 15

3 pound Chuck Roast (up to 5 pounds)
1 teaspoon salt
1/2 teaspoon pepper
2 onions (quartered)
2 tablespoons olive oil
16 ounces baby carrots (about 2 cups)
3 cloves garlic (crushed)
1 teaspoon dried mustard
1 cup dry red wine
3 cups beef broth
1 tablespoon worchestershire sauce
2 tablespoons balsamic vinegar
1 sprig parsley
2 sprigs rosemary
3 sprigs thyme

Steps:

  • Preheat the oven to 275ºF.
  • In a 5-quart dutch oven (see note), heat the olive oil on high heat until smoking.
  • Season the Chuck Roast with the salt and pepper, rubbing it into Chuck Roast.
  • Sear the Chuck Roast until a golden crust forms, about 5 minutes per side. Remove and set aside.
  • Brown the onion quarters in the dutch oven until dark golden brown.
  • Remove the dutch oven from the heat.
  • Add the carrots, garlic, dried mustard, red wine, beef broth, Worchestershire sauce, and balsamic vinegar to the dutch oven.
  • Place the seared Chuck Roast in the dutch oven, it will be almost completely submerged in the liquid.
  • Place the herbs on top of the Chuck Roast.
  • Cover with the lid and slow cook the Chuck Roast in the oven for 4-5 hours, until the Chuck Roast is fork-tender and shreds easily.

Nutrition Facts : Calories 542 kcal, Carbohydrate 13 g, Protein 46 g, Fat 31 g, SaturatedFat 12 g, Cholesterol 156 mg, Sodium 1080 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

THE BEST OVEN CHUCK ROAST



The Best Oven Chuck Roast image

Number Of Ingredients 13

Preheat oven to 400
3 ½ to 4 lb. chuck roast, cut into about 6 smaller chunks
3./4 cup flour, all-purpose
2 tsp. sea salt
2 tsp. coarse ground pepper
1/3 cup extra virgin olive oil
1 cup sweet onions, diced
3 Tbl. anchovy paste
26 oz. crushed tomatoes
1 can (14.5 oz.) chopped tomatoes
1 cup pepperoncini with about 1 cup of liquid
2 Tbl. nutritional yeast + 2 cups water, blend together
1 fresh herb bouquet, 2-3 stems each of fresh thyme, basil and oregano, tie together with cooking twine

Steps:

  • Put the flour, salt and pepper in a large pie plate. Blend together. Coat each of the meat chunks with flour. Shake off excess.
  • Heat a large Dutch oven (at least 5 ½ quarts) on medium high heat. Add the oil. Place 2-3 chunks of meat at a time and brown on all sides. Stack the browned pieces to the side of the pot, and continue until all meat is browned. Turn off blaze.
  • Spread out the chunks in the pot. Add the onions, anchovy paste, crusted tomatoes, diced tomatoes, pepperoncini/juice and nutritional yeast water. Blend the mixture with a wooden spoon. Add the fresh herb bouquet and push into the tomatoeee liquid.
  • Cover with the lid. Roast in a 400-degree preheated oven for three hours. Check about every hour to see if water is needed as liquid will thicken and reduce. Add a cup or so of water, then cover and continue cooking.
  • When done, meat should be fork tender and easily shredded with forks.

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