chuck roast recipe

If making in a crockpot, follow directions through step 3 then add to crockpot. Cook 8 hours on low and add the carrots and potatoes halfway through. For the Instant Pot, cook on high 50 minutes, QPR.

Chuck Roast with Balsamic and Dijon

Chuck Roast

yellow onion, chopped

balsamic vinegar

Dijon mustard

thyme

beef broth

salt & black pepper

Heat oil in a large dutch oven over high heat. Season chuck roast well with salt and pepper, add to pan and brown well on all sides (a few minutes a side). Remove roast and set aside.

Add chopped onion to drippings in pot and reduce heat to medium. Saute onions until soft, about 5 minutes. Add balsamic vinegar, increase heat to medium-high and boil until reduced and slightly syrupy, about 4-5 more minutes. Stir in Dijon.

Set roast on top of onions in pot. Pour in 2 cups beef broth and add thyme sprigs. Cover and place in oven for 2 1/2 - 3 hours or until very tender.

Add carrots and potatoes to pot and return to oven. Continue cooking until carrots and potatoes are tender, 30-60 minutes more. Season well then serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/ujfvmjtkqd1htocftumq.mp4

Chuck Roast with Balsamic & Dijon

This Pot Roast is perfectly seasoned and served with tender vegetables!

Perfect Pot Roast

olive oil

chuck roast (or rump roast)

onion

carrots

celery

baby potatoes

red wine

beef broth (or as needed)

garlic (coarsely chopped)

rosemary

bay leaf

Preheat oven to 300°F.

Season roast with salt and pepper.

In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side.

Arrange onions around the roast. Combine wine, broth, rosemary, garlic, and thyme. Pour over the roast and bring to a boil over medium-high heat. Add bay leaf.

Bring just to a simmer on the stovetop. Once the broth is simmering, cover and place in the oven and bake 2 hours.

Add potatoes and carrots and bake an additional 2 hours (for a 4lb roast) or until the roast and potatoes are fork-tender.

Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices (or make gravy below if desired).

Tender and juicy, this Dutch Oven Pot Roast transforms an affordable cut of meat into a delicious comfort food dinner!

Dutch Oven Pot Roast

all-purpose flour

Salt and pepper,

(3 lb.) boneless chuck roast

butter

onions, thinly sliced

carrots,

celery,

garlic,

beef broth, divided

red wine ((or additional beef broth))

bay leaves

potatoes,

Preheat oven to 275 degrees F.

Mix the flour with a generous amount of salt and pepper on a sheet of waxed paper. Pat the roast dry; dredge it in the flour mixture on all sides.

Heat butter and olive oil in a large Dutch oven over medium-high heat until it is hot but not smoking. Brown the meat to give it nice color (about 5 minutes per side). Transfer the meat to a plate.

Reduce the heat to medium and add 1 cup of the beef broth, scraping with a wooden spoon to deglaze the pan (loosening all of the browned bits from the bottom). Add the onions, carrots, celery and garlic to the pot. Cook, stirring, until the onions are translucent (about 10 minutes). Place the roast on top of the vegetables. Add the remaining two cups of beef broth, red wine, thyme, rosemary and bay leaves. Season with salt and pepper, cover, and bake in the 275 degree F oven for 2 hours.

After 2 hours, add the potatoes to the pot, mixing them into the liquid. Cover and return to the oven for another 45 minutes – 1 hour, or until the potatoes are soft and the meat is fall-apart tender.

This Amish Chuck Roast recipe is an easy one pot meal that works well in the pressure cooker, slow cooker, or oven!

Amish Chuck Roast Recipe {for the Pressure Cooker, Slow Cooker or Oven}

beef chuck roast

olive oil, divided ( )

Coca Cola

(1 ounce) envelope dry onion soup seasoning mix

onion,

lb. baby gold potatoes, not peeled

c. baby carrots

Season both sides of the chuck roast with salt and pepper; set aside.

Add 2 tablespoons of olive oil to Instant Pot and set to "Saute."

When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side, or until browned all over.

While the roast is browning, place onion, potatoes, and carrots in a large bowl (or in a large zip-top plastic bag.  Drizzle with remaining 2 tablespoons of olive oil and sprinkle with dry onion soup mix.  Toss to coat.

Transfer seasoned vegetables to the Instant Pot and arrange around the roast.

Pour cola over everything.

Place lid on Instant pot with steam valve closed.

Switch Instant Pot setting to "manual" and set for 60-80 minutes on "high" pressure. I used 70 minutes for my 1.75-lb. roast, but you can adjust the timing according to the size of your meat.

Do a natural release for at least 10 minutes, then quick release.

Remove roast from pot, slice, and serve with vegetables.

INSTANT POT INSTRUCTIONS:

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Place meat in the pot and sear it for about 3-4 minutes on each side, or until browned all over.

Transfer the roast to a large slow cooker.  Add seasoned vegetables to the pot and pour cola over everything.

Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

SLOW COOKER INSTRUCTIONS:

Preheat oven to 350 degrees F.

Transfer seasoned vegetables to the pot and arrange around the roast. Pour the cola over everything.

Cover tightly with a lid.

Bake roast in a 350-degree oven for about 2 hours. The roast is done when it’s fall-apart tender!

OVEN INSTRUCTIONS:

This Slow Cooked Chuck Roast Recipe uses simple techniques to transform this classic cut of beef into a restaurant-quality meal.

Slow Cooked Chuck Roast Recipe

chuck roast

medium-sized yellow onions

garlic

dry white wine (like chardonnay)

tomato paste

tomato puree

beef stock

salt and pepper

Place the chuck roast on a rack over a sheet tray and generously season all sides with salt. This could be 1 ½ to 2 tablespoons worth.

Place it in the refrigerator uncovered for 4 to 24 hours.

Preheat the oven to 350°.

Once it’s done dry brining, remove it from the fridge and season it with pepper on all sides.

Add the oil to a large rondeau or Dutch oven pot and heat it over medium heat for 90 seconds.

Place the roast into the pot and sear it for 4 to 5 minutes on all sides or until it’s completely browned. Set it to the side.

While the beef is roasting add the onions, carrots, celery, and garlic to a food processor and process at high speed until everything is finely minced. You can also do this by hand.

Once the beef is removed from the pot add the vegetables, gently season with salt, and cook over low to medium heat for 15 minutes while occasionally stirring.

Deglaze with white wine and cook over high heat until there are only 2 to 3 tablespoons remaining.

Stir in the tomato paste and cook for 3 to 4 minutes over low to medium heat until it becomes a rust color. This is known as pinceing.

Next, add in the tomato puree, beef stock, rosemary, bay leaf, salt, and pepper and mix to combine. Place the seared beef roast back in. Cover it with a lid.

Place it on a middle rack in the oven at 350° for 3 ½ to 4 hours or until it easily shreds apart. This will read 200° + internally.

Remove the chuck roast, pull it apart or serve it in chunks.

This looks wonderful and I will make this Saturday. Thank you so much!

Tasty, easy, and of course delicious – all things that describe our Instant Pot Chicago-style Italian beef sandwiches recipe.

Instant Pot Chicago-Style Italian Beef Sandwiches Recipe

Boneless beef chuck roast ((4 pounds))

salt

pepper

mushrooms

celery ribs (roughly chopped)

oregano

Tablespoon beef base ((https://amzn.to/3 gramsYwv3 grams))

Italian rolls (or French rolls, split)

giardiniera ((16 ounces), drained)

Cut roast in half; sprinkle generously with salt and pepper on all sides.

In a large skillet on the stove top, warm up the olive oil. Once hot, sear all sides of the roast in oil (about 1-2 minutes per side - it will start to turn dark brown). Transfer roast pieces to the Instant Pot.

In a food processor, combine the mushrooms, celery, onion, garlic, thyme, and oregano. Cover and process until finely chopped. Transfer chopped vegetables to Instant Pot on top of roast.

Mix together the beef broth and beef base; pour over top. Place the lid on the Instant Pot, lock it into place and turn the valve to the SEALING position.

Press the PRESSURE COOK or MANUAL button and set the timer for 100 minutes (20-25 minutes per pound of meat).

Allow the Instant pot to do a NATURAL RELEASE of the pressure. Then I normally let it sit on “keep warm” until I need it and let the meat get extra tender.

Remove meat and shred with two forks. Return meat to Instant Pot and let it soak in the liquid for a few minutes. Using a slotted spoon, serve beef on buns; top with giardiniera. If desired, scoop some of the liquid from the Instant Pot into a small bowl and serve along side the sandwiches for dipping.

This classic Chuck Roast Recipe is a hearty comfort food meal perfect for Sunday dinner or company meals.

Best Damn Chuck Roast

Tbsp cooking oil

carrots, chopped

garlic cloves, roughly chopped

mushrooms,

Yukon gold potatoes,

salt,

pepper,

Preheat oven to 325°F.

Heat oil in a large dutch oven over...

Heat oil in a large dutch oven over medium high heat. Season chuck roast with salt and pepper, then sear in the pot for 4-5 minutes per side. Remove to a plate.

Add onion and carrots to the pot. Sauté...

Add onion and carrots to the pot. Sauté till the onion starts to become translucent.

Add red wine to the pot, and stir...

Add red wine to the pot, and stir to deglaze. Add in beef broth, garlic, mushrooms, rosemary, thyme and bay leaves. Bring to a simmer, then add back in the chuck roast.

Place the lid on the dutch oven, then...

Place the lid on the dutch oven, then place it in the preheated oven. Bake for 2½ hours.

Carefully remove the roast from the oven. Add...

Carefully remove the roast from the oven. Add the potatoes into the broth, then cover and return to the oven. Roast for 30 minutes, or until the potatoes are done to your liking.

Remove the dutch oven from the oven. Place...

Remove the dutch oven from the oven. Place the chuck roast on a platter, and allow it to rest for 15 minutes. Shred with two forks, then spoon on some of the flavorful liquids from the pot. Serve along with the vegetables.

A fork-tender beef chuck roast recipe with potatoes and carrots, slow-roasted in a beefy gravy made with Lipton onion soup mix.

Mama's Pot Roast

chuck

Salt & pepper

Lipton Beefy Onion Soup Mix

garlic powder

water, divided

onions

cornstarch

This easy oven-braised pot roast is made with a whole beef chuck roast, carrots, celery and onion, slowly cooked until the beef is fall-apart tender. Everything cooks in one pan with a simple homemade beef gravy made from tomato paste, beef stock, Worcestershire sauce and herbs – no packet gravy in sight. Serve The BEST Beef Pot Roast recipe with creamy mashed potatoes for the ultimate comforting family dinner. The hands-on preparation is minimal and the leftovers are just as delicious the next day.

The BEST Beef Pot Roast Recipe

1.2–1.6 kg (2½–3½ lb) beef chuck roast (see note 1)

tsp sea salt flakes,

½ tsp freshly cracked black pepper,

brown onions, finely diced

celery stalks,

garlic (approximately 6 cloves)

tbsp plain (all-purpose) flour

litre (4 cups) beef stock

Worcestershire sauce

g (1½ oz) cold unsalted butter

tbsp cornflour (cornstarch)

water

Preheat the oven – Preheat the oven to 160°C (325°F) (140°C/275°F fan-forced).

Brown the beef – Pat the beef dry with a paper towel and season all over with the salt and pepper. Heat the olive oil in a large, heavy-based oven-safe casserole dish (see note 2) over medium–high heat. Add the beef and sear for 4–5 minutes on each broad side, then brown the edges. Transfer to a plate.

Cook the vegetables – Reduce the heat to medium. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened. Add the carrot and celery and cook for a further 2–3 minutes, stirring occasionally.

Add the garlic – Add the garlic and cook, stirring, for 30 seconds.

Build the gravy base – Add the tomato paste and cook for 1 minute.

Add the flour and stock – Sprinkle over the flour and stir for 1 minute. Pour in the beef stock, then add the Worcestershire sauce, thyme and bay leaves. Stir well and bring to a gentle simmer.

Braise the beef – Return the beef and any resting juices to the dish, nestling it among the vegetables. Cover with a tight-fitting lid (or cover very tightly with a double layer of foil – see note 3) and transfer to the oven. Cook for 2 hours.

Turn the beef – Remove the dish from the oven and carefully turn the beef over. Check that there is still plenty of braising liquid in the dish (see note 4). Cover and return to the oven for another 2 hours.

Check for tenderness – At the 4-hour mark, insert a fork or small knife into the thickest part of the beef. There should be very little resistance and the beef should pull apart easily. If it still feels firm, cover and continue cooking for 30 minutes, then check again. Continue cooking in 30-minute intervals until beautifully tender. For a thick chuck roast, expect approximately 4½ hours total, although the tenderness of the beef is more important than the exact cooking time (see note 5).

Let it sit – Remove the casserole dish from the oven and leave the beef to sit in the braising liquid with the lid on for 10 minutes. Discard the thyme stalks and bay leaves.

Finish the gravy – Stir the cold butter through the hot gravy (if using) until melted and glossy. Taste and season with additional salt and pepper if needed. If you&#039;d prefer a thicker gravy (see note 6).

Serve it pulled or sliced – For a rustic pot roast, leave the beef in the casserole dish and use two large spoons or forks to gently pull it into large pieces. It should come apart very easily. Alternatively, carefully transfer the beef to a chopping board and slice it across the grain. The beef will be extremely tender, so don&#039;t expect neat, perfect slices – that&#039;s not the goal.

Serve – Serve the beef with the braised carrots and celery, plenty of creamy mashed potatoes and generous spoonfuls of gravy. Finish with fresh thyme leaves.

Made this recipe today. Absolutely the best pot roast . Very good and easy instructions/helpful/tips. Flavor and tenderness of roast was outstanding. Gravy was just amount of thickness without adding cornstarch for us. If you get a chance make it this way.

https://www.youtube.com/watch?v=4N92lKvBUwI

This is the pot roast recipe I come back to again and again – tender slow-cooked chuck roast, carrots and celery with a rich homemade gravy, all begging to be served over creamy mashed potatoes. The biggest tip? Don't rely solely on cooking time. If your beef is still firm, keep cooking. Once a fork slides easily into the thickest part and the beef pulls apart effortlessly, it's ready.

Minimal hands-on prep, plenty of leftovers and one seriously good family dinner.

Find the recipe on my website 👇🏻

Want more dinner inspiration? Find my best-selling cookbooks, here 👇🏻

#potroast #chuckroast #beefrecipes

Pot Roast Recipe | Fall-Apart Beef with Rich Gravy

This Italian-American comfort food classic is the ultimate budget-friendly showstopper. A whole chuck roast braises low and slow in a rich tomato sauce with peppers and onions, then gets draped in melted provolone and finished with a swirl of cream tossed through your favorite pasta. Steak pizzaiola is traditionally made with thin-sliced chuck steaks — this riff scales it up to a whole roast for maximum flavor and even easier weeknight-to-weekend versatility. It's the kind of deeply satisfying, hands-off dinner that tastes like it took all day, because it did — and every minute is worth it.

Steak Pizzaiola Recipe by Tasty

½ lb beef chuck roast

½ teaspoons kosher salt, divided

extra virgin olive oil, divided

red bell pepper, sliced

green bell pepper, sliced

yellow onions, sliced

(15 oz) can crushed tomato

provolone cheese

heavy cream

½ lb dried rigatoni pasta

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Chuck Roast with Balsamic and Dijon

Perfect Pot Roast

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Amish Chuck Roast Recipe {for the P...

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Best Damn Chuck Roast

Mama's Pot Roast

The BEST Beef Pot Roast Recipe

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Top 10 chuck roast recipe recipes from across the web

The most viewed chuck roast recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chuck Roast with Balsamic and Dijon

Perfect Pot Roast

Dutch Oven Pot Roast

Amish Chuck Roast Recipe {for the P...

Slow Cooked Chuck Roast Recipe

Instant Pot Chicago-Style Italian B...

Best Damn Chuck Roast

Mama's Pot Roast

The BEST Beef Pot Roast Recipe

Steak Pizzaiola Recipe by Tasty

The most viewed chuck roast recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine