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Cooking a beautiful grass fed chuck roast for tonight?

c
Chefwant2B Dec 9, 2013 01:13 PM

Can someone please advise me on how can to cook a lovely chuck roast for tonights dinner please. High or low oven heat? Pan fry then oven? Stuff it with garlic and rosemary? I just don't do well with roasts; they come out usually overdone, underdone and or just taste bad; I have this roast currently covered with Kosher salt and olive oil drying a bit in the frid.......

Please help!!

  1. k
    kcshigekawa Dec 9, 2013 02:31 PM

    In my experience, chuck is best for braised dishes. Perhaps a pot roast? It's the cut I use for boef bourgignon (sp?), but it may be too late to start that for tonight's dinner...

    I've never tried to dry roast it; let us know what you decide.

    1. LaureltQ Dec 9, 2013 03:05 PM

      I'd sear it, then pour a bottle of cheap red wine over the top, add some garlic, carrots, onions, and a bit of tomato paste, plus thyme and let it go for 5 hours.

      1. monavano Dec 9, 2013 03:36 PM

        Definitely low and slow, so either you should save it for a time when you've allotted a few hours, or you're going to have a very late dinner tonight!
        Don't push the temp to get the job done quicker, especially with grass fed.

        1 Reply
        1. re: monavano
          c
          Chefwant2B Dec 9, 2013 05:12 PM

          Thank you!! Great idea.......

        2. C. Hamster Dec 9, 2013 04:29 PM

          Yes. Chuck is best braised as a pot roast or a stew.

          It's not terribly good as an oven roast

          1 Reply
          1. re: C. Hamster
            f
            fourunder Dec 10, 2013 03:45 PM

            It's not terribly good as an oven roast
            ~~~~~~~~~~~~~~~~~~~~~~~

            I would disagree. I often slow roast Chuck to medium-rare with excellent results.

          2. c
            Chefwant2B Dec 9, 2013 05:19 PM

            I really appreciate all the suggestions offered. Descded to try monavano's idea of low and slow cooking mainly because low and slow would not overcook this meat and hopefully turn out a tender roast.

            It worked well and so I wanted to share with you what I did:
            Marinated beef in a good amount of olive oil, kosher salt, pepper, garlic, fresh rosemary, cayanne, white pepper, onion powder for as long as I could.

            Cut up onions, potatoes and garlic roughly; put a good bit of olive oil over these (luv evo). Put the roast on top of potatoes and convectioned at 325F for about an hour plus......did not keep track of time.

            Added more kosher salt since the roast really loved the salt.

            In the end the roast sat about 20 mintues and was so flavorful and tender as chuck can be......very very good. I want to add here that I did add lots of fresh garlic to the meat and potoatos.

            PS- forgot to mention I put a hot plate of water under the roast and did not cover the meat.

            Thanks for the help!!! Great website.......

            2 Replies
            1. re: Chefwant2B
              sandiasingh Dec 10, 2013 06:04 AM

              Glad it worked out. Low and slow is almost a must for grassfed. We had a grassfed pork roast yesterday. I seasoned it, seared it and put it in a 250 oven in the Aga with potatoes, carrots and onions and left it for 8 hrs. It completely fell apart when we took it out for dinner. Delicious.

              It's so easy and so down to earth. Perfect meal IMHO.

              1. re: Chefwant2B
                f
                fourunder Dec 10, 2013 03:57 PM

                If you like your meat Medium or Medium-Rare, give these threads a look.

                http://chowhound.chow.com/topics/757268

                http://chowhound.chow.com/topics/880991

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