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Sep 23, 2005 11:56 AM

braising chuck roast 1st time - any advice?

  • y

i'm going to make an oven braised chuck roast this weekend for the first time.

i've read sometimes to first sear the meat, but the recipe doesn't call for it. should i anyway?

also - are there any other tricks/things i should consider?

the recipe simply adding garlic cloves/tomato puree with a chuck roast and braising in 300% oven for 3-4 hours.

appreciate any feedback!

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  1. mmm.. I think I'd throw some onions and a little wine in the braising liquid myself.

    and yes, I would salt and pepper the roast, brown the sides.... then de-glaze the pan with a little wine or sherry or whiskey and add that to your braising liquid.

    I also like to throw in some quartered potatoes & carrots (or turnips, celery root) in the braising liquid to cook with the roast.

    have a great dinner

    4 Replies
    1. re: withalonge

      You don't have to bother deglazing the pan if you brown the meat in the braising vessel. The sequence I use is to saute the onion and other solid vegetables in the pot first, then remove them and brown the meat (seasoned first, and maybe lightly floured), using a bit more oil if necessary. Then I put the veges back in, then the liquid (and you would add the tomato/garlic puree as well), put the lid on and put it in the oven. The pot will get deglazed very nicely by the time the meat is done.

      1. re: Will Owen

        thank you both - this is very helpful

        1. re: Will Owen

          ah, yes, I agree.. I was thinking of deglazing in a fry pan then transferring meat to a dutch over or like. I don't think I made that clear in my earlier post. I am rather accident prone so I like to brown in a shallower sided dish.

          1. re: withalonge

            You couldn't be any accident-proner than I am, and that's why I brown and braise in the same pot - otherwise I'd probably drop the damn thing on the floor. I always use a set of those spring-hinged sheet-metal tong things you can get for cheap at cookware stores to lift and turn the meat. I also almost always tie it, even if it's still on the bone - it doesn't flop around so much and I think it cooks better.

      2. definitely sear the meat nice and brown & braise with a cup of red wine :) abdul

        2 Replies
        1. re: furryabdul

          I must agree with abdul here...there are some recipes that say to, like, make a sauce or a curry paste, and then add the meat or chicken but it doesn't say to brown or sear the meat/chicken I always do!!!! It just seems wrong to me to add cut up beef, lamb or chicken to some sauce without seasoning & browning it first, especially a chuck roast...yeeech! I can't imagine just boiling it. It might be a learning curve for me and I am just not willing to "go there." I don't know.

          1. re: Val

            when you're making curry you dont need to brown the meat but for any savory stew or pot roast it really is a must! abdul in nyc :)

        2. It's not braising if you don't brown the meat first; it's poaching.

          1. I used to cook a chuck roast just as your recipe said and couldn't figure out why my chuck roast was just o-k and not great like others were. Then a very experienced cook told me the secret was to brown, now I mean really brown that roast first. Use a bit of oil(not butter, it burns too easily) and heat the oil and pan till almost smoking, then add your meat and brown, brown ,brown it. That carmelization is what give your end product lots of flavor and makes it go from ordinary to great. You can deglaze with wine, water, broth--whatever you like and can even add onions at deglazing time, so they get some of that wonderful flavor too. Don't rush the time in the oven, sometime it takes more than 4 hours depending on the meat. Let it get so tender that it just falls apart and you'll have a wonderful roast. Have a great meal and please let us know how it went.

            1 Reply
            1. re: jackie

              you are making me soooooo hungry!!!!!

            2. I poke my roast with a knife and insert slivered garlic cloves (5 cloves).

              In a Ziploc bag add a couple TBSP chopped rosemary and 3/4 cup balsamic vinegar (for a 6-7 lb blade roast). Marinate roast for 24-36 hours.

              Drain, pat dry well, sear, typical aromatics, wine, beef broth and roast in a 200 degree oven for 6-7 hours. Perfecto!

              1 Reply
              1. re: Funwithfood

                I made this dish tonight- THANK YOU. Fresh rosemary, lemon balsamic from Trader Joes, and maui oninos and one potato at he end....YUM! Less than 24 hour marinade- anymore than 12 hours would be icky, in my opinion.