How to Cook a Perfect Chuck Roast
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This is a great recipe for chuck roast that has been in our family for many years. Most people think of chuck roast as a lightly seasoned meat that can be served with mashed potatoes and gravy. With this particular recipe, the meat is tender and roasted in 'au jus' and poultry stock to deliver a very moist and flavorful meal.
This meal is best served with rice, and the juices that you'll ladle over hot rice will make a meal in itself. We developed this recipe in Hawaii, and because rice is a main staple there, the need for more of a juicy-gravy to go over rice was needed. Mission accomplished!
- 5lbs 7 bone chuck roast
- 1 lg Onions, to taste
- 2lbs Red Potatoes, to taste
- 2lbs Carrots, to taste
- 1qt Chicken broth
- Using a roasting pan that can be placed in the oven is best. That will ensure a very moist roast. Trim any undesired fat from the chuck roast, and fit into your roaster.
- Using garlic salt and pepper, season only the top of your chuck roast. Cover roast, and place into oven and cook at 350 degrees.
- Once there is a good browning on top, flip the roast over and season once again with garlic salt and pepper.
- In the mean time, while the roast is cooking, you can start getting your onions, carrots, and potatoes ready for the pot. Don't cut the pieces too small, if you are using ready-to-eat carrots, that's fine as it is to go into the pot.
- When you notice that the drippings from the roast is getting low, add your chicken broth to the pot, and return to the oven.
- Since it will take some time for the roast to cook, you have opportunity to prepare other dishes, or to start cooking rice for your meal.
- Once the roast is cooked, pull the meat from the pot, and let rest on a large plate. Add only the potatoes into the pot since potatoes will take some time to cook.
- While the potatoes are cooking, cut the meat after it has rested for at least ten minutes. Cut the meat into healthy sizes as seen in the pictures to your right.
- Once potatoes are cooked, remove from the roaster, and return meat into the pot. Why? Because potatoes will soak up all the juices and stock, so to prevent this, pull the potatoes out of the pot, and hold until later.
- With the meat in the pot, add onions and carrots and cover and continue to cook.
- Once carrots and onions are cooked, return potatoes to the mix and the meal is done.
What's the Beef About?
The chuck roast cut is a mixed bag of meats that come from the shoulder area of the animal. It is a heavily muscled area that is filled with all types of different muscles and tissue that cook at different speeds. This should be a challenge to cook because of all the different types and sizes and textures of the muscle and connective tissue, but it's not.
The answer is to cook the living daylights out of the thing - which surprisingly doesn't make the meat more tough than it is. Because of the fat content within the chuck roast cut, cooking the roast for several hours in it's own juices and a few choice seasonings really brings this dish home. The finished product is a moist, very soft, and delicious meal. Enjoy.