Chuck Roast


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.

Recipe From

Provided by Ree Drummond : Food Network

Time 4h30m

Yield 6 servings

Categories main-dish


  • 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.

Perfect Pot Roast image

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


My husband and I like chuck roast recipes, so this slow-cooked recipe is terrific. You'll also love how flavorful and tender this comforting beef chuck roast turns out. -Bette McCumber, Schenectady, New York

Recipe From

Provided by Taste of Home

Time 5h20m

Yield 6 servings.

Categories Dinner


  • 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.

Melt-in-Your-Mouth Chuck Roast image

Number Of Ingredients: 16


  • 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
  • 1/2 cup beef broth
  • 1/2 cup ketchup
  • 3 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 4 teaspoons prepared mustard
  • 3 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 2 teaspoons pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 large onion, halved and sliced
  • 1 medium green pepper, halved and sliced
  • 1 celery rib, chopped
  • 1 boneless beef chuck roast (2 to 3 pounds)
  • 3 tablespoons cornstarch
  • 1/4 cup cold water


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.

Recipe From

Provided by Trfic1

Time 5h10m

Yield 6-8 serving(s)

Categories Roast Beef


  • 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.

Oven Chuck Roast image

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


Recipe From

Provided by Food Network

Time 3h45m

Yield 4 to 6 servings

Categories main-dish


  • Preheat oven to 350 degrees F.
  • Season chuck roast liberally with kosher salt and freshly ground pepper. Heat duck fat in dutch oven and brown chuck thoroughly on all sides. Remove meat from pot and set aside.
  • Add all vegetables and garlic to remaining hot fat in pot and saute until tender. Add herbs and red wine scraping bottom of pot to remove all browned flavor bits from bottom. Reduce 10 minutes. Add veal stock. Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat. (Add more stock if needed)
  • Cover and braise for 1 1/2 to 2 hours or until meat fork slides into meat easily.
  • Remove meat from hot pot, cool, cover and refrigerate for 24 hours. Strain braising liquid pushing it through strainer with back of spoon--reserving all possible liquid. Cool, cover and refrigerate for 24 hours. (Keep it separate from meat)
  • After 24 hours, remove meat and liquid from fridge. Remove fat from liquid and heat liquid in sauce pan until hot.
  • In small sauce pan, make a roux with 1 1/2 tablespoons flour and 1 1/2 tablespoons butter. Cook over low heat from 5 minutes. Add roux to hot liquid, stir and simmer for 2 to 3 minutes. This is your gravy.
  • Slice meat 1/2-inch thick and arrange slices in oven-proof dish. Moisten with some of the gravy, cover and heat until meat is hot enough to eat.
  • Serve with mashed potatoes or polenta and roasted seasonal root vegetables. Serve gravy on side.

Braised Chuck Roast image

Number Of Ingredients: 16


  • 3 pounds chuck roast
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons duck fat
  • 3 large Spanish onions, chopped
  • 1 pound carrots, chopped
  • 6 ribs celery, chopped
  • 8 cloves garlic, minced
  • 1 tablespoon fresh thyme
  • 3 bay leaves
  • 1 teaspoon rosemary
  • 2 cups good red wine
  • 4 cups veal stock
  • 2 tablespoons tomato paste
  • 1 1/2 tablespoons butter
  • 1 1/2 tablespoons all-purpose flour
  • Mashed potatoes, polenta or roasted vegetables, for serving, optional


DELICIOUS mainstay on our menu! It makes the BEST GRAVY!!! We have this for dinner quite frequently....good and easy to prepare! All the veggies go in and cook along with the roast. Rice is always served and the roast and veggies are placed on top. UMMMmm!

Recipe From

Provided by Seasoned Cook

Time 5h30m

Yield 3-4 serving(s)

Categories Stew


  • Cut vegetables and place in crock in the following order: carrots, celery, onion and potatoes. Sprinkle with salt.
  • Brown roast in vegetable oil and place on top of vegetables in crock pot. (More salt may be sprinkled on roast.).
  • In a small bowl mix cream of mushroom soup, ketchup, worcestershire sauce and water. Pour over roast.
  • Cover with crock pot lid and cook 1 hour on high and 4 hours on low. Serve over rice.
  • Enjoy!

Crock Pot - Best Chuck Roast image

Number Of Ingredients: 11


  • 2 lbs chuck roast
  • 2 tablespoons vegetable oil
  • 3 potatoes, sliced
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 2 onions, sliced
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 (10 ounce) cream of mushroom soup
  • 3/4 cup water
  • 1/2 teaspoon salt


Perfect for pot roast recipes, inexpensive chuck is one of the most flavorful cuts of beef. Simmering it slowly and gently in the oven results in a wonderfully tender pot roast. Vegetables like onions and potatoes give the pot roast recipe even more comforting flavors.

Recipe From

Provided by Martha Stewart

Time 4h25m

Categories Food & Cooking,Recipes by Ingredient,Meat & Poultry,Beef Recipes


  • Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.
  • Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.
  • Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

Pot Roast image

Number Of Ingredients: 12


  • 2 tablespoons vegetable oil
  • 1 5-pound beef chuck roast
  • Salt and pepper
  • 2 cups beef stock or reduced sodium canned beef broth
  • 1/2 cup red wine (optional)
  • 3 onions, cut into large wedges
  • 4 cloves garlic, chopped
  • 2 dried bay leaves
  • 1 teaspoon dried thyme
  • 2 tablespoons tomato paste
  • 2 pounds carrots, cut into 1 1/2-inch chunks
  • 2 pounds potatoes, cut into 1 1/2-inch chunks

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