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Feb 25, 2014 09:19 AM

Chuck roast help

I need help...I have a 3.09 lb chuck roast and want to roast it in the oven. I am not doing veggies or anything special, I just want the roast cooked so I can pull it apart and I want good broth. My mom used to cook it so there was a nice 'crust' and it easily pulled apart and that's what I am looking for. She roasted it at 350* for about 3 hours, but I cannot get the same desired result. I feel like That's too high of a temp...Any help is greatly appreciated!!

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  1. Do you have a Dutch Oven? Sear it really well on the stove top to get that "brown crust". Then add a quart of beef stock and put in the oven at about 300. Cook at least 3 hours. You can check at that point if it will be pull apart tender. If not, leave it in a little longer. Enjoy!

    ETA: Doh - I forgot to add that you do put the lid on.

    1. I do not have a Dutch oven but from the looks of this site I will be getting one!! Should I roast without a lid? I am looking to get dark, flavorful broth:)

      3 Replies
      1. re: kcmos

        With the lid on and don't let the broth/wine/stock/beer boil away, you are doing a moist cooking method , long and slow....

        1. re: kcmos

          Cover your pot with aluminum foil and then put the lid on it for best results. If you want a recipe, check out these for "Drip Beef" from Pioneer Woman. The au jus (sp?) is very tasty. I don't think she says to sear the roast but I always do before searing the onions. If you don't want to scroll through a gazillion pictures, just click on "print recipe" to cut out the fluff.

          1. re: kcmos

            Braise it with a lid and use parchment paper on top of the braise, under the lid, if you have it.
            I remember covering the top very tightly with foil, then placing the lid on, prior to owning heavy dutch ovens.

          2. It needs to be pot roasted if you want it to "pull apart" - in other words, braised in liquid.

            Season it with salt and pepper and brown it in some oil in a Dutch oven. Add some red wine and beef stock (maybe a cup and a half of each - the liquid should be at about 3/4 of the way up the sides of the roast), some chunks of onions, some herbs (dried thyme, a bay leaf) and whatever else strikes your fancy, and then tuck it into the oven with a lid on top. Cook at 325° for 2-1/2 to 3 hours; turning the roast with tongs at least once.

            If you want, you can make gravy at the end - remove the roast from the liquid. In a jar with a tight-fitting lid, put about 1/4 to 1/3 cup of flour, some paprika, and a pinch more of dried herbs, add some cool water, put the lid on and shake until blended. Slowly add that to the hot braising liquid, stirring frequently, until the gravy thickens to how you want it.

            Cut the string off the roast (if it was a tied boneless roast), slice the pot roast, and serve with the gravy and some boiled potatoes and carrots alongside.

            1 Reply
            1. re: LindaWhit

              That's how I do them. The water for the flour has to be cold or you'll get lumps.

            2. The Color(Darkness) of the Sauce will almost entirely depend on the browning of the Meat and/or Vegetables that you are braising. So make sure that you are browning nice and dark, the Onions too if possible and thoroughly Deglaze the Fond that in created.

              2 Replies
              1. re: chefj

                If you chop/slice enough onions, you won't even need to add liquid - that in the onion and the meat will create a rich, dark brown sauce. I always use as much onion as chuck - so 3lbs onion in your case. Plus 6 cloves and 2 medium bay leaves for that amount of meat. Flip the meat over and stir up the onions after 2 hours. Once the meat is fairly tender and the onions quite soft, you crack open the lid to reduce the sauce and allow some dry heat in so as to develop a crust on the meat. Usually for the last 30-45 minutes of cooking. You can also do this with 2" chunks of chuck. It will reduce the cooking time somewhat if you cut the roast up into pieces but you still need at least 2 hours total cooking time.

              2. These people have already told you. I will pipe in, too.

                I use an enameled cast iron dutch oven. You can get one at walmart for $40 or so. You can usea 8 quart pot with a lid or if you have to, you can seal it with foil.

                Season the pot roast with salt & pepper.

                Sear the roast on all sides and put aside for a couple of minutes. Lower the temperature on the burner and add some coarse chopped onions and maybe a little broth, wine or water and some salt to sweat the onions. Scrape the fond off the bottom of the pot with a wooden spoon. When the onions are transluscent, put the roast back in.
                Add a couple cups of beef broth and a bay leaf and bring to a boil. Cover the pot and put into a 300 ° Fahrenheit oven. Roast for 3 hours. Turn roast at least once, twice is best during this time so every hour to hour & a half.

                Remove roast to platter and cover with foil. Defat the braising liquid and make a gravy from it.

                I usually roast some veggies the last hour but you could mash some potatoes...whatever you like.

                The roast will pull apart at this point. I hope that is what you are looking for. Again.. sear it well. turn the heat up high with a little oil and let each side sear for 3 minutes or so. That will give you that crust.