Best Tender And Juicy Chuck Roast Recipes

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TENDER AND JUICY CHUCK ROAST



Tender and Juicy Chuck Roast image

Make and share this Tender and Juicy Chuck Roast recipe from Food.com.

Provided by RosyChk11

Categories     Roast Beef

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 1/2 lbs chuck roast
1/3 cup fat-free chicken broth
salt
pepper
2 tablespoons i can't believe its not butter-flavored cooking spray
1 (14 ounce) can fat-free chicken broth
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour

Steps:

  • season roast with salt and pepper on both sides making sure to rub it in really good with a spoon or your hands.
  • Place in a roasting pan.
  • pour chicken stock around the roast.
  • Spray about 8 sprays of butter spray onto the top of your roast.
  • Cook in a 350 degree oven for about an hour and a half.
  • Make sure to let the roast rest for at least ten minutes before serving so all of the juices don't run out.
  • Place the pan on top of the stove on a burner set to medium heat.
  • Add two tbs of butter and two tbs of flour and let cook for one minute.
  • Add one 14 oz can of chicken stock whisking constantly until all flour lumps are gone.
  • Season with salt and pepper.
  • Pour over roast.

Nutrition Facts : Calories 792.4, Fat 61.5, SaturatedFat 26.1, Cholesterol 210.9, Sodium 655, Carbohydrate 3.1, Fiber 0.1, Sugar 0.2, Protein 53.2

BEST CHUCK ROAST RECIPE



Best Chuck Roast Recipe image

Our Beef Chuck Roast is braised slowly to create a wonderfully tender and flavorful meal!

Provided by Isabel Laessig

Categories     Main

Time 6h35m

Number Of Ingredients 14

4 lb boneless beef chuck roast
2 tablespoons butter (unsalted )
1 tablespoon vegetable oil
1 large yellow onion (peeled and cut into large wedges)
2 cloves garlic (peeled or 1 tablespoon of garlic powder)
6 carrots (whole)
2 celery stalks (cut into large pieces)
4 potatoes (cut into large pieces)
2 sprigs fresh rosemary (or 2 teaspoons of dried rosemary)
2 bay leaves
6 ounce tomato paste
1 cup red wine
2 cups beef stock
Salt and pepper to taste

Steps:

  • Preheat oven to 350˚F. Season the beef on all sides with salt and pepper.
  • In a large Dutch oven, place the butter and vegetable oil over medium high heat. Once hot and the butter is melted, add the seasoned beef and sear until golden brown on all sides. Remove to a plate and set aside.
  • Toss together the onion, garlic, carrots, celery, potatoes, rosemary in the pan. Allow to cook, stirring occasionally, until browned. Stir in the tomato paste and continue to cook for another 2-3 minutes.
  • Deglaze the pan with the red wine, scraping up the brown bits from the bottom of the pan, and continue to cook for another 2-3 minutes.
  • Place the seared beef back in the pan and top with the beef stock and add bay leaves.
  • Cover and transfer to the preheated oven. Cook until the beef is tender and shreds easily, about 5-6 hours. Season with more salt and pepper if needed. Remove the bay leaves before serving. Serve hot with desired sides.

Nutrition Facts : Calories 316 kcal, Carbohydrate 10 g, Protein 24 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 85 mg, Sodium 245 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

OVEN BAKED CHUCK ROAST RECIPE



Oven Baked Chuck Roast Recipe image

Make a tender chuck roast in the oven with potatoes and carrots

Provided by Madeline

Number Of Ingredients 9

3lb boneless chuck roast
3 large carrots
1lb baby potatoes
2 tbsp olive oil
1 cup beef broth
1/2 cup dry red wine
2 tbsp tomato paste
1 tsp dried rosemary
1 tsp dried thyme

Steps:

  • Preheat oven to 300F and allow chuck roast to come to room temperature. Peel and chop carrots into sticks. Clean and cut each baby potato in half.
  • Season chuck roast on all sides with the salt and pepper. Heat olive oil in a frying pan over medium heat. When the oil is warm, sear the chuck roast on all sides until there is a golden brown crust - about 4 mins each side.
  • Remove the chuck roast from the pan, drain any excess oil from the pan and reduce the heat to medium low. Mix beef broth, wine, and tomato paste in the pan scraping any brown bits off the bottom as you mix. Let this mixture simmer for 5 minutes.
  • Arrange half of the carrots and potatoes in a layer in the bottom of a roasting pan. Place the roast on top and arrange the rest of the carrots and potatoes around it. Season with rosemary and thyme and pour the liquid from the pan over top.
  • Cover the roasting pan with a lid and place in the oven to cook. Cook for an hour and a half then remove from the oven and spoon the liquid from the bottom of the pan over the roast for a minute. Cover the pan and return it to the oven.
  • Cook for another hour and half until the roast has cooked for 3 hours total. Remove from the pan and let it rest for at least 10 minutes. Slice and serve with the carrots and potatoes.
  • Skim the excess fat off the juice from the pan and serve with the sliced roast.

Nutrition Facts : Calories 412 calories, Sugar 3.3 g, Sodium 1432.2 mg, Fat 16.3 g, SaturatedFat 4 g, TransFat 0 g, Carbohydrate 16.9 g, Fiber 3.2 g, Protein 46.9 g, Cholesterol 134 mg

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