Best King Chuck Roast Recipes

BEEF POT ROAST

Beef Pot Roast image

This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.

Provided by Teresa C. Rouzer

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 2h20m

Yield 8

Number Of Ingredients 7

Ingredients

2 teaspoons olive oil
4 pounds boneless chuck roast
1 onion, chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

Nutrition Facts : Calories 550.6 calories, Carbohydrate 1.6 g, Cholesterol 161 mg, Fat 41.9 g, Fiber 0.3 g, Protein 39.4 g, SaturatedFat 16.6 g, Sodium 445.7 mg, Sugar 0.6 g

KING CHUCK ROAST

King Chuck Roast image

This is a variation of my mom's favorite Sunday dish. Because my Husband has a restricted diet. I omit the potatoes and cook sauteed Spinach with Olive Oil to compliment the dish.

Provided by Shannon King

Categories Roasts

Time 3h55m

Number Of Ingredients 11

Ingredients

1 beef chuck roast
4 carrots
4 potatoes
4 celery stalks
1 Tbsp olive oil
1 tsp sea salt
1 tsp ground pepper
1/2 c red wine
1/2 c water
1/2 onion, sliced
1 tsp garlic, optional

Steps:

1. In a frying pan, mix olive oil, Sea Salt and Pepper. Heat pan on medium high. Pan Sear both sides of roast, making sure you have a golden brown on each side. This normally only takes 5-10 minutes, depending on heat. **If you are adding minced garlic, add garlic to saute pan at this time.
2. Clean Carrots, peel and slice into 2" wedges. Do the same with the Onion. Clean Celery, cut into 1/2" pieces. Clean yellow Potatoes, cut into quarters. Set aside.
3. Heat oven to 350 degrees. Using large deep sided roasting pan, add 1/2 cup of wine and 1/2 of water to pan.
4. Place Roast into pan, arrange carrots, potatoes, onion and celery around the roast in the pan. Cover with Foil.
5. Bake for 3 to 4 Hours, depending on size of Roast. I normally cook mine for 3-1/2 hours at 350 degrees.
6. You can make gravy, just remove roast and veggies when done cooking. Spoon off grease. Add remaining juices to a saucepan, adding 1/2 teaspoonfuls of CornStarch, with water to mixture to thicken. Bring to a boil, stirring constantly.