Chuck Roast Winner Recipes

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SHREDDED BEEF CHUCK ROAST



Shredded Beef Chuck Roast image

Because a beef chuck roast has lots of connective tissue, long, slow cooking turns the meat juicy and almost satiny in texture. In fact, it's reason alone to own a slow cooker.

Provided by Martha Stewart

Categories     Beef Recipes

Time 6h20m

Number Of Ingredients 6

3 pounds beef chuck roast, cut into 3 equal pieces
1 head garlic, cloves smashed and peeled
1 tablespoon dried oregano
1 teaspoon dried rosemary
4 cups low-sodium beef broth
Coarse salt and ground pepper

Steps:

  • In a 5-to-6-quart slow cooker, combine beef, garlic, oregano, rosemary, and broth. Season with salt and pepper. Cover and cook on high until beef is tender and can be pulled apart with a fork, 6 to 7 hours.
  • Preheat oven to 275 degrees. In a large Dutch oven, combine beef, garlic, oregano, rosemary, and broth. Season with salt and pepper. Cover and cook until beef is tender and can be pulled apart with a fork, 5 to 6 hours.
  • With a slotted spoon, transfer beef to a large bowl; with two forks, shred beef, discarding fat. Moisten beef with 1 cup cooking liquid; reserve remaining liquid. Refrigerate leftover beef in an airtight container, up to 5 days.

Nutrition Facts : Calories 200 g, Fat 12 g, Protein 20 g, SaturatedFat 5 g

GRANDMA VICKIE'S CHUCK ROAST



Grandma Vickie's Chuck Roast image

Try this recipe for the best pot roast on a cold day, baked with carrots and potatoes and flavored with zesty horseradish sauce.

Provided by chris

Categories     Main Dish Recipes     Roast Recipes

Time 3h20m

Yield 12

Number Of Ingredients 7

2 tablespoons vegetable oil
1 (3 pound) chuck roast, or more to taste
1 (4 ounce) jar horseradish sauce
1 cup water
3 pounds carrots, cut into large chunks
3 pounds potatoes, cut into large chunks
1 large onion

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a large lidded pot over medium heat. Add chuck roast and brown, turning occasionally, about 5 minutes. Spread horseradish on roast. Add water and cover the pot.
  • Bake in the preheated oven for 2 hours.
  • Remove from the oven and leave oven on. Transfer roast to a plate. Add carrots, potatoes, and onion to the pot and return roast to the pot. Cover and continue baking about 1 hour more.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 32.9 g, Cholesterol 52.6 mg, Fat 9.3 g, Fiber 6.2 g, Protein 19 g, SaturatedFat 3 g, Sodium 150.2 mg, Sugar 7.5 g

CHUCK ROAST DINNER



Chuck Roast Dinner image

A tasty tomato sauce nicely coats this comforting combination of beef, potatoes and carrots. "My father gave me the recipe," recalls Cindy Miller of Estes Park, Colorado. "It was one of our favorites when we would go hiking all day. It takes minutes to throw together."

Provided by Taste of Home

Categories     Dinner

Time 6h10m

Yield 8-10 servings.

Number Of Ingredients 6

1 boneless beef chuck roast (3 pounds), cut into serving-size pieces
3 medium potatoes, peeled and cut into chunks
4 medium carrots, cut into chunks
2 cans (11-1/2 ounces each) tomato juice
1/4 cup Worcestershire sauce
3 tablespoons quick-cooking tapioca

Steps:

  • In a 5-qt. slow cooker, combine all ingredients. Cover and cook on high for 6-8 hours or until meat is tender.

Nutrition Facts : Calories 300 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 250mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 28g protein.

TENDER AND JUICY CHUCK ROAST



Tender and Juicy Chuck Roast image

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

2 1/2 lbs chuck roast
1/3 cup fat-free chicken broth
salt
pepper
2 tablespoons i can't believe its not butter-flavored cooking spray
1 (14 ounce) can fat-free chicken broth
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour

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

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