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Chuck Roast,any Ideas?

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I have a chuck roast about 3 lb.probably good for a braise, delicious ideas wanted.

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  1. I've made this recipe twice now, and it's delicious! http://www.epicurious.com/recipes/rec...

    The only thing I'd do differently is to cut the meat into cubes, rather than leave it as a whole chuck roast, as the recipe directs. By cubing it you can remove the excess fat, which I found undesirable the first time I tried the recipe. Also, although the recipe calls for a Barolo, I'd use something less expensive for the cooking. Save the Barolo for the drinking.

    1. Well you can make a traditional pot roast. Sometimes I make an Italian version where I sear the meat, add a 28oz. can of tomatoes and some whole garlic and braise in the oven for a couple hours or so and then serve it over creamy polenta. I'll add some carrots in the pot to cook along with the meat.

      1. In another post from 1/15, I posted about a pot roast recipe from Mike Ditka's restaurant in Chicago - it's SO good!

        http://www.recipezaar.com/118127

        1. Funny you should ask. I just finished putting a chuck in the crock pot.

          I seared all sides; cut small slices into it and put in sliced garlic; hunked an onion over it; salt and peppered it; and poured about a cup of beef broth over it. It is now slow cooking for supper. Later I will add potatoes and carrots and more onions.

          1. I coat it in seasoned flour. Sear on all sides. Remove. Add chopped carrots, celery, garlic, onions to the pot and sautee. Deglaze w/ red wine, scraping the bottom clean. Add the meat back in, along with a can or so of tomatoes, bay leave, other seasonings. Some broth (or water but I like broth better). Simmer. About half an hour before it's done, add chopped mushrooms. Or, instead of simmering on the stove, I'll put it in the crockpot and cook all day so it's ready when we come home.

            1 Reply
            1. re: chowser

              I have made something very similar to this without the tomatoes. Instead, I add in only broth. When within the last hour or so of cooking, I like to add some barley to the pot. I add the kind of barley one would add to make a soup with barley. The barley swells up as if you were cooking rice and is full of flavor from the broth. I serve it as the starch along side the meat. If you want to make a sauce of reduction, use more broth and remove it before adding the barley, which will soak a lof of liquid.

              Alternatively, you can put a dry rub with spices and herbs on it, and slow roast in in the oven at a temperature of 225-250 degrees F.