HOME > Chowhound > Home Cooking >

Discussion

beef chuck pot roast

So I have never made pot roast!!
Does anyone have a good recipe, I am not opposed to cutting the chuck roast up into pieces if anyone has a good stew recipe.
I do not own a slow cooker or pressure cooker so only stove top or oven cooking please.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I've made this recipe using both the brisket or a 4 lb. chuck roast. It's much better if you skip the sour cream and horse radish and just go with the reduction:

    http://recipe.aol.com/recipe/braised-...

    Also, Ina is one of my most trustworthy suppliers of good recipes:

    http://www.foodnetwork.com/recipes/in...

    4 Replies
    1. re: mcf

      Depends on what flavor you want in your roast. For full meat flavor w/o fancy stuff:

      1 chuck roast
      2 onions, sliced
      1 envelope onion soup mix
      1-2 cans beef broth

      Pour all ingredients over roast in baking pan. Cover and cook @ 300 for 6 hrs or so until tender. If you want gravy, make gravy on top of stove after taking the roast out of the pan. You know....a flour slurry wisked into the broth? I am famous for this roast.

      1. re: randyjl

        I make it like that for French Dips, delicious.

        1. re: bayoucook

          Can you share your recipe for French Dips?

          1. re: Sydneyeats

            Sure. Like randyji above with a little garlic and a touch more beef broth. Fresh warmed French bread (we use mayo, don't think that's authentic), add thinly sliced beef - or pieces of beef if it breaks up. Pour cooking liquid into warm bowls, cut the sandwich in half, and dip and eat. - soooooo good. Many variations on this, but we keep it simple and messy. Can also do it with a beef briskit.

    2. Alton Brown's segment on chuck roast is a good starting point. The recipe should be easy to find on FN's recipes. It is distinctive in that he wraps the meat, with flavorings, but not a lot of liquid, in foil.

      2 Replies
        1. re: paulj

          This is a good recipe and good basic technique to play with. And, clean up is a breeze since it's cooked in foil. I like the sweetness of the raisins (I use different dried fruits, too) but my husband doesn't and it works fine w/out.

        2. Using a dutch oven, I like to brown the chuck roast that has been well-seasoned with salt & pepper (whole roast - not cut up) well on all sides in vegetable oil; remove the roast and saute a mixture of onion, carrots and celery until softened, add some garlic if you're so inclined and cook for a minute or so. Stir in a couple bay leaves and a few sprigs of thyme, then deglaze with a cup or two of dry white wine. Let that reduce, then add a couple cups of chicken broth or beef broth, bring to a boil, return the roast to the pan and cover. (You want the liquid to come about halfway up the sides of the roast.) Place in the oven which has been preheated to 325 degrees and cook for 1.5 hours. Turn the roast over and cook for another hour or two, until the meat easily separates with a fork. If you like you can add whole or chunked carrots, chunked potatoes or fingerlings cut in half to the roast about 45 minutes to an hour before you expect the roast to be done.

          Made with white wine and chicken broth, or just chicken broth, gives a flavor that is still beefy but not overwhelmingly so, and I find so often that using red wine gives an overly-winey flavor that intrudes on the beef. So now I rarely use a red wine. You could also pound seasoned flour into all sides of the roast before browning, in which case use a lower heat; the flour will give a bit more body to the sauce. I use the back edge of my chef's knife to pound the flour into the roast.

          Flour or no, once the roast is done you may buzz the sauce in a blender or food processor to puree the solids, or strain out the solids and reduce the sauce further on the stove top. Strained or not, pureed or not, the sauce is delicious and this makes a hearty, warming winter meal.

          2 Replies
          1. re: janniecooks

            late to the party, but this is my philosophy to a tee, almost as if a spy camera were in my kitchen. this is a no-lose proposition. one addition, i deglaze initially with v8 juice - weird as it sounds it adds the tomato tang in a really richening way - also, i don't mind the red wine thing, but I one hundred percent agree with this estimate of how it often overwines the thing. great post.

            1. re: Soco

              Hmmm.......I've never tried a V8 juice deglaze. Since you're adding it at the beginning, I can see how it might add a nice tomato flavor, do you then add wine and broth, or do you omit the wine if using V8?. I have on occasion added tomatoes in one or another form to my pot roast, and your suggestion is a new one! Thanks for the idea, and thanks for the compliment.

          2. I've made the pioneer woman cooks recipe and it was good and simple.

            http://thepioneerwoman.com/cooking/20...

            1. In a dutch oven or large pot and cover, place one bottle of beer, 1/2 cup of your favorite barbecue sauce, add the pot roast, cover and simmer gently three hours or until tender, adding beef stock or more beer if necessary, turn pot roast occasionally during the cooking process.