Best Beer Marinated Chuck Roast Recipes

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BEER-BRAISED CHUCK ROAST AND ONIONS



Beer-Braised Chuck Roast and Onions image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 10

4 pounds boneless beef chuck roast
2 teaspoons salt
3/4 teaspoon black pepper
2 teaspoons vegetable oil
2 pounds onions, halved lengthwise and thinly sliced
2 large garlic cloves, finely chopped
1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried, crumbled thyme)
1 teaspoon chopped fresh rosemary (or 1/4 teaspoon dried, crumbled rosemary)
12 ounces stout
1 cup water

Steps:

  • Put oven rack in middle position. Preheat oven to 325F. Pat beef dry and rub with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in oven proof, 5-quart, wide heavy pot over medium high heat until hot - not smoking - and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
  • Add onions to pot and saute, stirring, until pale golden, about 10 minutes. Add garlic, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, for two minutes. Add stout and water, bring to a boil, return beef to pot and cover. Braise in oven, turning after one hour until beef is tender - three to three and a half hours total. Let stand uncovered in onion sauce about 30 minutes before serving.

MARINATED CHUCK ROAST



Marinated Chuck Roast image

It's the simple marinade of orange juice, soy sauce, brown sugar and Worcestershire sauce that makes this beef roast so tasty and tender. -Mary Lee Baker, Enon, Ohio

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 10 servings.

Number Of Ingredients 5

1/2 cup orange juice
3 tablespoons soy sauce
3 tablespoons brown sugar
1 teaspoon Worcestershire sauce
1 boneless beef chuck roast (3 to 4 pounds)

Steps:

  • In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar and Worcestershire sauce; add the roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Pour the marinade into a Dutch oven. Bring to a boil; boil for 2 minutes. Add roast to the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until the meat is tender. Let stand for 10 minutes before slicing. Thicken juices for gravy if desired.

Nutrition Facts : Calories 254 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 339mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 27g protein.

BEER MARINATED BEEF ROAST



Beer Marinated Beef Roast image

A great outdoor bar-b-que recipe--big hit with family and friends. Crispy on the outside, tender on the inside

Provided by Lightly Toasted

Categories     Meat

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 9

3 -4 lbs beef roast (sirloin, tri-tip, whatever)
1 cup beer (I always use DARK)
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon onion salt
1/2 teaspoon dry mustard
1 teaspoon seasoning salt
1/2 teaspoon paprika
1/2 teaspoon pepper

Steps:

  • Combine all marinade ingredients and mix well.
  • Place roast in a large zip-loc bag, and pour marinade over the top.
  • Place in frige.
  • Let marinate overnite.
  • Remove the roast from the bag, reserving marinade.
  • Cook on grill over indirect heat, brushing with reserved marinade periodically.
  • Use a meat thermometer to cook to your preferred doneness (we like med rare).

Nutrition Facts : Calories 364.5, Fat 26.7, SaturatedFat 10.8, Cholesterol 93.9, Sodium 93, Carbohydrate 2.6, Fiber 0.1, Sugar 1.5, Protein 25.2

TENDER BEER POT ROAST (IN DUTCH OVEN, BRAISED WITH PORTER ALE)



Tender Beer Pot Roast (in Dutch Oven, Braised with Porter Ale) image

How to cook a classic beer braised pot roast in Dutch oven. In this recipe we use rump and porter ale and cook the beef low and slow for tender texture and amazing flavors.

Provided by CraftBeering

Categories     Cooking with Beer

Time 3h40m

Number Of Ingredients 17

3 lbs beef roast (rump (aka bottom round), top round, chuck or brisket)
1 tbsp flour
salt (to taste, but use generously)
pepper (to taste, but use generously)
2 tbsp cooking oil
1 onion, rough chop
3 cloves garlic, minced
1 tbsp (heaping) tomato paste
12 oz porter ale*
2 cups beef stock
1 tbsp dark brown sugar
8 sprigs thyme, leaves picked + more for garnish
1 lbs small gold potatoes or red potatoes, cleaned
4 carrots, sliced in diagonal chunks
3 tbsp butter
1/4 cup AP flour
1 1/2 to 2 cups of braising liquid (pot roast juices)

Steps:

  • Bring the beef to room temperature before you handle it.
  • Mix flour, salt and pepper and coat the beef all over.
  • Preheat the oven to 275-300 F (depending on your oven's calibration).
  • Heat a Dutch oven or similar heavy duty oven safe pot with a lid over medium-high heat. Add cooking oil and sear beef on all sides until nicely browned. Remove temporarily and lower the heat to medium.
  • Saute the onions briefly, add the tomato paste and minced garlic and give everything a nice stir, cook about 1 minute. Deglaze with some porter and scrape brown bits from the bottom of the pot. Add the rest of the porter, then the beef broth, brown sugar and thyme. Stir.
  • Add back the beef and surround with the potatoes and carrots. Bring to boil. Cover and transfer to the oven.
  • Check after 2 hours to make sure that there is sufficient liquid remaining. If needed add a bit more ale or stock or water. Continue braising until the beef is very tender** and can easily be broken up with a fork.
  • Reserve the juices to use in gravy (optional) and break up the roast before serving.

Nutrition Facts : Calories 999 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 299 milligrams cholesterol, Fat 51 grams fat, Fiber 4 grams fiber, Protein 83 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 422 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat

TENDER MARINATED CHUCK ROAST



Tender Marinated Chuck Roast image

This marinade makes the toughest cuts of meat tender. I'm frequently asked for the recipe. It's also good with venison and elk meat.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

2 tablespoons ketchup
2 tablespoons red wine vinegar
2 teaspoons vegetable oil
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon prepared mustard
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 boneless beef chuck steak (about 3/4 pound and 3/4 inch thick)

Steps:

  • In a shallow dish, combine the ketchup, vinegar, oil, soy sauce, Worcestershire sauce, mustard, garlic powder, salt and pepper; add meat and turn to coat. Cover; refrigerate 8 hours or overnight., Drain and discard marinade. Grill, covered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts :

MARINADE FOR CHUCK ROAST



Marinade for Chuck Roast image

I came up with this marinade and wanted to share it with everyone. :) I used 2Tbs of Recipe #24952 cause I don't buy Lipton onion soup mix anymore since I found this recipe. Its so good!

Provided by Marsha D.

Categories     Roast Beef

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 -3 lbs chuck roast
2 tablespoons Lipton Onion Soup Mix
1/2 cup boiling water
1/2 cup budweiser select beer
2 tablespoons brown sugar
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 tablespoon A.1. Original Sauce
2 tablespoons minced garlic
1 teaspoon Accent seasoning
2 teaspoons black pepper

Steps:

  • Bring water to boil in microwave, add soup mix, stir well.
  • Add beer,brown sugar, olive oil, Worcestershire sauce, A-1 sauce, garlic, accent and black pepper. Stir well.
  • Place roast in a baking dish or a large plastic bag and pour in marinade.
  • Marinade several hours or over night.
  • Wrap roast in foil or use a ovens Reynolds baking bag (adding 1Tbs of flour to bag before adding roast and poke holes in top of bag) place in a baking dish.
  • Bake in oven at 350° for 1 hour, turn oven down to 300° and bake another 1 hour or until tender.

Nutrition Facts : Calories 409.8, Fat 17.2, SaturatedFat 6.7, Cholesterol 149.7, Sodium 531.5, Carbohydrate 13.9, Fiber 0.6, Sugar 7.3, Protein 48.7

BEER-MARINATED CHUCK ROAST



Beer-Marinated Chuck Roast image

Chuck roast needs to be tenderized by marinating it in an acidic mixture containing lemon juice, vinegar, beer, or wine. The roast should not be cooked to well-done, as it will not be tender. Cooked in the convection oven, the roast develops a deep, rich brown on the outside while the meat inside stays tender and juicy. For this recipe to work best, be sure to select a roast that is at least 3 inches thick.

Yield makes 4 to 6 servings

Number Of Ingredients 10

One 3- to 3 1/2-pound boneless chuck roast, 3 inches thick
1 cup beer
1/2 cup vegetable oil
2 tablespoons freshly squeezed lemon juice
1 garlic clove, minced
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard
2 teaspoons fresh rosemary leaves, or 1 teaspoon dried
1/2 teaspoon dried oregano or thyme

Steps:

  • Place the roast in a gallon-sized zip-top plastic bag. Add all the remaining ingredients and seal the bag. Refrigerate overnight.
  • Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection roast at 400°F. Coat the roasting rack with nonstick spray; place the roast on the rack in a shallow roasting pan and brush with the marinade. Discard the remaining marinade.
  • Roast for 55 to 60 minutes or until the oven probe or an instant-read thermometer registers 135°F for medium rare. Remove the roast from the oven and let it rest for 10 minutes. The temperature will rise as the roast rests.
  • To carve, cut the roast diagonally across the grain.

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