The Best Oven Chuck Roast Recipes

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BRAISED CHUCK ROAST



Braised Chuck Roast image

Provided by Living the Gourmet

Time 3h15m

Number Of Ingredients 21

3 ½ lb. Beef Chuck Roast
1 large sweet onion - chopped
4 - 5 large cloves of garlic - chopped
2 bay leaves
2 carrots - chopped
2 stalks celery - chopped
1 tbs. tomato paste
29 oz. can of crushed tomatoes
1 ½ tsp. salt
1 tsp. ground black pepper
Dash of grated nutmeg
½ tsp. sweet paprika
½ cup of Italian parsley - stems removed and chopped
6 - 8 fresh basil leaves - ripped
¼ cup grated Romano cheese or Parmesan cheese
Olive oil for drizzling
1 lb. of your favorite pasta
1 tsp. dried oregano
½ tsp. salt
½ tsp. black pepper
2 tbs. olive oil

Steps:

  • Combine the ingredients for the rub in a small bowl and then rub the meat down with this mixture.
  • Heat a large saucepan with 3 tbs. of olive oil.
  • Add the meat, onions, carrots and celery and brown the onions and veggies with the meat. Occasionally, once or twice, turn the meat over to brown on all sides.
  • Add the tomato paste, grated cheese and the crushed tomatoes to the pan and continue to simmer on a low heat.
  • Add the seasonings and the parsley and basil and simmer on a gentle heat loosely covered for 2 ½ - 3 hours. hours or until the meat in tender when pierced.
  • Prepare the pasta as directed.
  • Place the pasta in a serving platter with the sauce, sliced meat, grating cheese and a drizzle of olive oil.

Nutrition Facts : ServingSize 4-6

BEEF POT ROAST



Beef Pot Roast image

This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.

Provided by Teresa C. Rouzer

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 2h20m

Yield 8

Number Of Ingredients 7

2 teaspoons olive oil
4 pounds boneless chuck roast
1 onion, chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
  • Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

Nutrition Facts : Calories 550.6 calories, Carbohydrate 1.6 g, Cholesterol 161 mg, Fat 41.9 g, Fiber 0.3 g, Protein 39.4 g, SaturatedFat 16.6 g, Sodium 445.7 mg, Sugar 0.6 g

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