Best Beef Chuck Roast Recipes

SLOW COOKER BEEF CHUCK ROAST

Steps:

• Mix first 10 ingredients. Place roast in a 5-qt. slow cooker; top with sauce mixture. Cook, covered, on low until meat is tender, 5-6 hours., Remove roast from slow cooker; keep warm. Transfer cooking juices to a saucepan; skim fat. Mix cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in salt and pepper. Serve with roast.

BEEF CHUCK ROAST ON THE GRILL

Steps:

• Combine soy sauce and red wine in the container in which you plan to marinate the roast.
• Dunk the roast in so it's moistened on both sides.
• Sprinkle half the meat tenderizer on one side of the roast.
• Prick the surface with a fork all over.
• Sprinkle oregano and garlic powder to taste.
• Turn the roast over in the marinade.
• Repeat the tenderizer and spices on the other side.
• Flip over again and let rest in the marinade.
• Let marinate at least overnight, turning at least once.
• Cook on the grill to desired doneness. Chuck will come out tender using this technique even if cooked a short amount of time.
• Slice across the grain and serve.

VERSATILE CROCK POT CHUCK ROAST PART 5 / ITALIAN-STYLE PULLED BEEF CAPRESE PITA PIZZA!

Steps:

• Pat one side with half of the seasonings.
• In crock pot, add beef consommé and grate in garlic. Stir.
• Place roast in seasoned side-down.
• Season other side with rest of seasonings.
• Place on lid and turn crock pot on to High for 15 minutes.
• Reduce heat to Low, and continue cooking until fall-apart tender, about 6 hours.
• Remove meat to a baking sheet, pour juices from crock into a large glass measuring cup, and refrigerate juices.
• Shred meat with 2 forks, or leave in bite-sized chunks if preferred. Cover to keep moist.
• When fat has solidified on top of juices, remove, then pour most of the juice over the meat to keep it from drying out.
• Use what you need, and freeze the rest for later uses.
• For 1 Italian-Style Pita Pizza:
• Preheat oven to 375º F.
• Warm beef a little to melt any fat left, drain, and set aside. Place pita bread round onto a small baking sheet. Spread with basil pesto almost to the edge. Pile with beef. Top with slices of fresh mozzarella, then tomato, then one last small piece of mozzarella.
• Pop into oven and bake for 20 - 25 minutes until cheese has fully melted and just starting to brown in small patches.
• Remove from oven and transfer pizza to a cutting board. Sprinkle with black pepper. Drizzle with EVOO and balsamic vinegar. Sprinkle with fresh basil chiffonade.
• Cut into fourths, serve hot, and enjoy!

CUBAN GRILLED CHUCK BEEF ROAST WITH GRILLED SWEET POTATOES AND BLACK BEANS

Steps:

• 1. Rub chuck roast on both sides with meat tenderizer then place on platter to rest.
• 2. Add toasted cumin, adobo, minced garlic, onion powder, and ground peppercorn medley, red pepper flakes, and dark brown sugar; mix well.
• 3. Coat both sides of chuck roast and place uncovered in refrigerator for 30 minutes to 1 hour.
• 4. While roast is resting start sweet potatoes. Peel and quarter sweet potatoes.
• 5. Fill a 4-quart pot 2/3 with water and add salt. Place on medium-high heat.
• 6. Add peeled and quartered sweet potatoes and cook for 10 minutes.
• 7. Remove from pot and place on foil-lined pan. Drizzle with garlic flavored olive oil and sprinkle with fresh cilantro and dark brown sugar. Set aside.
• 8. Using a charcoal grill, build a medium-hot fire on one side of grill to place roast. Then place aluminum foil with sweet potatoes on side without fire. Make sure you poke at least 12 holes in foil so smoke and heat get to all potatoes. Close cover and grill for 7 minutes.
• 9. Then turn chuck roast and grill another 7 minutes. Turn potatoes each time you turn roast. Potatoes need to be fork tender so they may need an extra few minutes.
• 10. Remove roast to a baking sheet tent with foil and place in a 375 degree preheated oven to bake for 20-30 minutes.
• 11. If you like your meat medium to well, you may want to leave in oven longer. We like it pink in the middle remove from oven to rest. Place sweet potatoes and black beans in large bowl add the juice of one lime and fresh cilantro and toss gently.
• 12. Remove tent from roast and slice on the diagonal place in center of platter spoon sweet potatoes and bean mixture around sliced roast and squeeze the juice of 1 lime over entire platter. Cut 2 limes into quarters and place over and around dish.

KOREAN BEEF CHUCK ROAST

Steps:

• Preheat oven to 350 degrees. Season beef with 1 tablespoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons oil in a large 6-quart Dutch oven over medium-high. Add beef and brown on all sides, about 15 minutes. Pour off fat and wipe pot with a paper towel.
• Reduce heat to medium and add remaining 2 tablespoons oil, onion, and garlic. Cook 3 minutes, stirring occasionally and scraping up brown bits on bottom of pan, until softened. Add ginger and cook, stirring, 1 minute. Add sake, mirin, broth, and gochujang. Bring to a boil, stirring to dissolve gochujang. Return beef and accumulated juices to pan and bring back to a boil. Cover and transfer to oven. Cook, flipping a few times and adding carrots halfway through, 2 hours. Remove pot from oven and stir mushrooms into sauce. Cover and cook until meat is fork-tender, about 30 minutes more.
• Transfer beef to a cutting board and let rest 20 minutes. Meanwhile, remove vegetables to the board with the beef using a slotted spoon. Skim fat from sauce and bring to a boil. Cook until thickened like gravy, about 5 to 10 minutes more. Keep sauce warm until serving.
• Remove string from beef; slice 1/4 inch thick. Serve with vegetables and sauce.

BEEF CHUCK ROAST STEW (BABY FOOD)

Steps:

• Trim excess fat off roast and cut into 1-1/2 inch cubes.
• Fill medium sauce pan with water, add meat, cover pan and simmer over medium/low heat for 40 minutes.
• While the meat is cooking, peel the carrots and slice. Peel the potato and cut into 1/2 inch cubes. Set aside.
• After the meat has been cooking for 40 minutes, add the carrots, onion, peas & potatoes. Cover and cook another 15 minutes or until vegetables are soft and meat is longer pink. If the water disipates before the vegetables are done, add more as needed.
• FOR INFANTS:.
• Separate the meat from vegetables. Using your food processor, puree the meat first to almost the desired consitency. Add the vegetables and puree until smooth or desired consistency.
• Scoop into ice cube tray and freeze. Once frozen, pop out and store in sealed plastic bag for up to 3 months.
• FOR OLDER BABIES:.
• Cut up meat to bite size pieces and serve veggies as-is. Freeze in indivual containers for easy one serving sizes.

VERSATILE CROCK POT CHUCK ROAST / ASIAN-STYLE PULLED BEEF PITAS!

Steps:

• Pat one side with half of the seasonings.
• In crock pot, add beef consommé and grate in garlic. Stir.
• Place roast in seasoned side-down.
• Season other side with rest of seasonings.
• Place on lid and turn crock pot on to High for 15 minutes.
• Reduce heat to Low, and continue cooking until fall-apart tender, about 6 hours.
• Remove meat to a baking sheet, pour juices from crock into a large glass measuring cup, and refrigerate juices.
• Shred meat with 2 forks, or leave in bite-sized chunks if preferred. Cover to keep moist.
• When fat has solidified on top of juices, remove, then pour most of the juice over the meat to keep it from drying out.
• Use what you need, and freeze the rest for later uses.
• For Asian-Style Pita Sandwich:
• In small bowl, stir sweet & sour sauce ingredients well until sugar has dissolved. Set aside.
• Warm pita bread wrapped in damp paper towels in the microwave until soft and pliable.
• Top with warm pulled beef, hoisin sauce, shredded lettuce (or cabbage), cucumber and red onion. Drizzle with the sweet & sour sauce.
• Sprinkle with toasted sesame seeds and chopped cashews. Drizzle with sriracha sauce, fold like a taco, and enjoy!

CHUCK ROAST (BEEF) FAJITAS!

Steps:

• 1. `
• 2. Let's get all ingredients together!
• 3. `
• 4. Preheat oven to 300 degrees!
• 5. Cut, just about all fat from roast.
• 6. Sprinkle with Adobo seasoning, chili powder and cumin. Let stand for 30 minutes.
• 7. In a large cast iron skillet, with deep sides, get olive oil hot over medium-high heat.
• 8. Sear the meat on all sides.
• 9. SLOWLY; Pour in beef broth, a little at a time, cover, and place in the preheated oven.
• 10. After about an hour, pull the beef from the over, turn the beef over. Check to make sure the beef isn't done. If not, place back in the oven for another 1/2 hour.
• 11. Remove beef for the oven. Take beef from the pan, leaving the juices,and place the beef on a plate and cover with foil.
• 12. Cut onions in half, then slice them...
• 13. Take red sweet bell pepper and slice them...
• 14. Them green sweet bell pepper...
• 15. Yellow sweet bell pepper...
• 16. In the same deep skillet, pour out all but 2 tablespoons of juices from the meat. Turn the burner under the skillet to medium-high.Place the vegetables in and saute vegs until crisp-tender.
• 17. Take and place the beef back on top of vegs and turn down heat to low. Covered!
• 18. Meanwhile, fix rice and refrieded beans according to package directions.
• 19. Once you are through with rice and beans, take and put refried beans on a plate, and put a pinch or two of Mexican cheese on top of refried beans. Take the meat, place on a plate, and place vegetables from skillet into a bowl.
• 20. Take the meat, place it on the plate with refried beans and slice it up and place the vegs on top of the meat. Take rice and place on plate with the steak and beans. Take a couple of tortillas and heat for 30 seconds and place on plate. Salt and pepper to taste!
• 21. NOW we are ready to set down and PIG out!!!! ENJOY!!!

VERSATILE CROCK POT CHUCK ROAST PART 1 / MEXICAN-STYLE PULLED BEEF PITAS!

Steps:

• Pat one side with half of the seasonings.
• In crock pot, add beef consommé and grate in garlic. Stir.
• Place roast in seasoned side-down.
• Season other side with rest of seasonings.
• Place on lid and turn crock pot on to High for 15 minutes.
• Reduce heat to Low, and continue cooking until fall-apart tender, about 6 hours.
• Remove meat to a baking sheet, pour juices from crock into a large glass measuring cup, and refrigerate juices.
• Shred meat with 2 forks, or leave in bite-sized chunks if preferred. Cover to keep moist.
• When fat has solidified on top of juices, remove, then pour most of the juice over the meat to keep it from drying out.
• Use what you need, and freeze the rest for later uses.
• For Mexican-Style Pita Sandwich:
• Warm pita bread in microwave wrapped in a damp paper towel to soften until pliable. Spread with refried beans. Top with desired amount of warm pulled beef, taco sauce, lettuce, tomato, cheese, sour cream and guacamole. Fold up like a taco and enjoy!

KARLA'S BEEF CHUCK ROAST DINNER (IN A CROCKPOT)

Steps:

• 1. Place a thawed beef chuck roast into a 4qt. slow cooker and season both sides of the roast with garlic powder and salt & pepper.; Mix the water with the pkg. of dry onion soup mix and pour over top of the roast.
• 2. Place peeled potatoes , whole peeled onions and carrots on top and around the roast. Season the vegetables with salt & pepper if desired.
• 3. Cover the crock-pot with the lid and cook on low temp. for 8 hrs. Note : After the dinner is done before serving you can make a gravy with the juice if desired.
• 4. For perfectly smooth gravy add flour to a jar w/lid containing at least one to 1-1/2 cups of water. How much flour? About two tablespoons per cup of gravy desired. Shake up the jar until the flour becomes part of the liquid. Pour the flour/liquid mixture into the hot pan of juices ( I like to pour mine through a fine mesh sieve ) and cook as usual on stove top, stirring constantly. Season ( I like to add 1 tsp. of kitchen bouquet for coloring and flavor)and stir to keep the gravy moving. Bring to a slow boil and cook at least three minutes until gravy is thickened. Deliciously smooth gravy!
• 5. You can also make the gravy with corn starch. Mix a couple tablespoons with 1/4 cup of water, and then add it to the boiling juice. You will need more or less depending on how much liquid you are thickening -- make a little more than you think you need, and add it to your sauce, stirring constantly. Keep adding the cornstarch mixture until it's "almost but not quite" as thick as you want. It will thicken a little more while it cools.

CHUCK WAGON BEEF ROAST

Steps:

• 1. Spray a dutch oven with non stick cooking spray.
• 2. Heat over medium high heat until hot. Add roast.
• 3. Cook 4-6 minutes, turning to brown evenly.
• 4. Combine ketchup and remaining ingredients.
• 5. Pour over roast and cover tightly.
• 6. Bake at 325 for 2 1/2 hours or until roast is tender.
• 7. To serve, slice roast thinly.
• 8. Arrange on serving platter.
• 9. Spoon sauce over slices.

DAY 1 BEEF CHUCK ROAST

Steps:

• Preheat oven to 300 degrees F.
• In a large dutch oven, heat oil.
• Brown meat on all sides and season with salt and pepper while browning.
• Remove beef to a plate when done browning.
• Add onions and mushrooms to the pot and cook until onions are translucent.
• Add garlic and mustard powder and cook for 1 more minute.
• Stir in stock or water and loosen any bits on the bottom of the pot.
• Add sugar and give a good stir.
• Add meat back to pot making sure to also add any juices that drained onto the plate.
• There should be enough liquid to come about halfway up the sides of the roast, but if not, add enough water to reach this point.
• Top with rosemary sprig.
• Cover and cook in the oven for about 3 hours or until meat is fork tender.
• Place the meat on a serving plate and tent with foil.
• Cook the liquid until it is reduced by about half, making a glaze / gravy. You can add a bit of flour mixed with cold water at this point if you want to thicken it.

BEEF ESSENTIALS: WINE-BRAISED CHUCK ROAST

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Place a rack in the bottom position, and preheat the oven to 340f (170c).
• 4. Chop the onions, and garlic.
• 5. Give the roast a healthy rub down with some salt and pepper.
• 6. Add the oil to a pot over medium-high heat.
• 7. When the oil begins to shimmer, add the roast.
• 8. Sear the roast, about 2 - 3 minutes per side.
• 9. Remove from the pot, and reserve.
• 10. Reduce the heat to medium, and add the onions.
• 11. Cook until they begin to soften and brown, about 4 - 6 minutes.
• 12. Chef's Note: Part of the flavor of this dish is the fonds that are developing on the bottom of the pot. Make sure that those loving brown bits don't burn. Turn down the heat if needed... we want brown, not black fonds.
• 13. Add the garlic.
• 14. Stir until fragrant, about 60 seconds.
• 15. Add the chopped tomato, and stir for an additional 60 seconds.
• 16. Add the wine and the chicken stock.
• 17. Chef's Note: This is where you use a wooden spoon, to scrap up all those yummy fonds, and incorporate them into the liquid.
• 18. Add the rosemary, and thyme.
• 19. Add the roast back to the pot, and then bring up to the boil.
• 20. Cover the pot, and place in the preheated oven, until the roast is fork tender, about 3 - 3.5 hours.
• 21. PLATE/PRESENT
• 22. Cut up and serve over nice wide egg noodles, or long-grained white rice. And don't forget to drizzle some of the yummy onion sauce over the top. Enjoy.
• 23. Keep the faith, and keep cooking.

VERSATILE CROCK POT CHUCK ROAST / MEDITERRANEAN-STYLE PULLED BEEF PITAS!

Steps:

• Pat one side with half of the seasonings.
• In crock pot, add beef consommé and grate in garlic. Stir.
• Place roast in seasoned side-down.
• Season other side with rest of seasonings.
• Place on lid and turn crock pot on to High for 15 minutes.
• Reduce heat to Low, and continue cooking until fall-apart tender, about 6 hours.
• Remove meat to a baking sheet, pour juices from crock into a large glass measuring cup, and refrigerate juices.
• Shred meat with 2 forks, or leave in bite-sized chunks if preferred. Cover to keep moist.
• When fat has solidified on top of juices, remove, then pour most of the juice over the meat to keep it from drying out.
• Use what you need, and freeze the rest for later uses.
• For Mediterranean-Style Pita Sandwich:
• In small bowl combine cucumber, sour cream, parsley, lemon juice and salt and pepper to taste. (*This is an easy "tzatziki sauce").
• Warm pita bread in microwave wrapped in damp paper towel until soft and pliable. Top with warm pulled beef, shredded lettuce, tomato slices, tzatziki sauce, red onion and feta cheese. Fold like a taco and enjoy!

BEEF ESSENTIALS: HIGH/LOW HEAT CHUCK ROAST STEW

Steps:

• PREP/PREPARE
• Place a rack in the bottom position, and preheat the oven to 275f (135c).
• Gather your Ingredients (mise en place).
• Sprinkle the roast liberally with salt and pepper.
• Add the oil to a heavy-bottomed pot over medium-high heat.
• When the pot heats up, add the carrots.
• Stir until they begin to brown, about 3 - 5 minutes.
• Remove and reserve.
• Add the onions to the pot.
• Stir until they begin to brown, about 2 - 3 minutes.
• Remove and reserve.
• Add the roast to the pot, and give each side a nice dark-brown sear, about 2 - 3 minutes per side.
• Remove from the pot and return the onions.
• Add the beef broth.
• Use a wooden spoon to scrape up any brown bits (fonds) on the bottom of the pot.
• Return the roast to the pot, add the rosemary on top, and bring up to the simmer.
• Cover and place in the preheated oven for about 3 hours.
• After three hours, return the carrots, and any other veggies to the pot, and cook for an additional 60 to 90 minutes.
• Chef's Note: At this time the veggies should be perfectly cooked, and the beef should be fork tender.
• PLATE/PRESENT
• Thickly slice the roast, and serve with some veggies and then drizzle on some of that yummy gravy. Enjoy.
• Keep the faith, and keep cooking.

BEEF CHUCK ROAST WITH GRAVY

Steps:

• Place meat in slow cooker; top with vegetables and barbecue sauce. Cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 6 to 7 hours).
• Remove meat from slow cooker; place on cutting board. Cover; let stand 10 min. Meanwhile, use slotted spoon to transfer vegetables to platter; cover.
• Mix flour and water; stir into liquid in slow cooker until thickened. Slice meat; add to platter with vegetables. Top with gravy.

VERSATILE CROCK POT CHUCK ROAST - PART 3 / AMERICAN-STYLE PULLED BEEF PITAS!

Steps:

• Pat one side with half of the seasonings.
• In crock pot, add beef consommé and grate in garlic. Stir.
• Place roast in seasoned side-down.
• Season other side with rest of seasonings.
• Place on lid and turn crock pot on to High for 15 minutes.
• Reduce heat to Low, and continue cooking until fall-apart tender, about 6 hours.
• Remove meat to a baking sheet, pour juices from crock into a large glass measuring cup, and refrigerate juices.
• Shred meat with 2 forks, or leave in bite-sized chunks if preferred. Cover to keep moist.
• When fat has solidified on top of juices, remove, then pour most of the juice over the meat to keep it from drying out.
• Use what you need, and freeze the rest for later uses.
• For 1 American-Style Pita Sandwich:
• Warm ½ - 1 cup beef with 1 Tbl. bbq sauce, or as desired. Set aside. Warm pita bread in microwave wrapped in damp paper towel until soft and pliable. Top pita bread with beef, drizzle with more bbq sauce, and top with co-jack cheese, mushrooms, bacon, lettuce, tomato, red onion and salt and pepper. Fold like a taco and enjoy!

CROCKPOT BEEF CHUCK ROAST WITH MUSTARD SAUCE [RECIPE] - KETOGASM

Steps:

• Combine heavy cream, yellow mustard, garlic powder, and salt in a crockpot.
• Add beef chuck roast, celery, and onion to the crockpot and mix ingredients thoroughly.
• Cover and cook on high for 4 hours, medium for 6 hours, or low for 8 hours.

BEEF CHUCK ROAST

Steps:

• 1. Preheat oven to 325 degrees. Heat oil in a large skillet over medium heat.
• 2. While oil is heating, rub pepper, garlic/onion powder and steak seasoning onto both sides of roast then place roast in skillet and start browning.
• 3. While roast is browning, chop onion and place in skillet with roast and saute'(stirring occasionally) until roast is browned on both sides.
• 4. While roast and onions are cooking, in a medium mixing bowl, mix together the last six ingredients and set aside.
• 5. After roast is browned on both sides, place in a 13x9 pan, pour onions on top of roast then pour liquid mixture over roast.
• 6. Cover with foil and bake for 2 1/2 to 3 hours.