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!

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