Hey food lovers! Today, we’re diving into a super-cozy, heartwarming chuck roast recipe that’s all about bringing that touch of Southern charm right to your kitchen table. Trust me, this isn’t just any meal; it’s like stepping into a storybook of flavors and memories.
Now, let’s get real – chuck roast is my ticket back to those sweet, melody-filled nights hanging with my grandma in Louisiana. Every single bite of this dish takes me on a little trip down memory lane, where every flavor sings in harmony with the soul tunes we used to play.
So, when you’re out and about, craving that perfect chuck roast at your fave spot, you’re looking for something special, right? You want that meat so tender it practically falls apart at the slightest touch, drenched in a gravy that’s rich and full of deep, comforting flavors. That’s the dream!
But hey, we’re all running against the clock sometimes. Still, it doesn’t mean you have to skip on all that yumminess. I’ve got your back with some quick and easy chuck roast recipes that are perfect for those busy days. Imagine the aroma of a delicious, home-cooked meal greeting you at the door – it’s pure magic, folks!
Tackling this chuck roast recipe is more than just cooking; it’s about stirring up those fond memories and traditions that warm the heart. If you’re anything like me and crave those feel-good, comfort-food vibes, you’re definitely in the right place.
This southern chuck roast recipe does more than fill your belly; it creates those unforgettable moments that pull you back, time and time again, making you crave just one more bite. It’s all about sharing, caring, and indulging in a legacy of flavors that feel like a warm hug.
So, welcome, friends, to a slice of Southern hospitality. This chuck roast recipe isn’t just food; it’s an experience that lasts well beyond the last bite. Let’s keep those traditions alive and pass on the love, one delicious dish at a time. Get ready to dig in and make some memories of your own!
What is Chuck Roast?
Chuck roast is like the super comfy, cozy sweater of the beef world. It comes from the chuck section of the cow, which is over the shoulders and neck—basically, a hard-working area that results in beef that’s full of flavor. When cooked slowly, it turns into the type of tender, fall-apart meat that dreams are made of. It’s perfect for Sunday dinners, impressing your friends, or just spoiling yourself!
Ingredients
- Beef Chuck Roast
- Vegetable Oil
- Salt and Black Pepper
- Onion
- Garlic
- Red Wine
- Tomato Paste
- Beef Stock
- Bay Leaves
- Fresh Thyme
- Parsley
- Potatoes
- Carrots
- Celery
- Worcestershire Sauce
- Red Wine Vinegar
- Cornstarch and Water
Recipe Substitutions
Don’t have everything on hand? No Problem!
- Beef Chuck Roast Substitute: Use pork shoulder (or pork butt) as a substitute. Pork shoulder has a similar fat content and texture, making it a great alternative for slow-cooking methods.
- Vegetable Oil Substitute: Olive oil can be used in place of vegetable oil for searing the meat. It offers a richer flavor profile suitable for this kind of dish.
- Red Wine Substitute: If you prefer not to use alcohol, beef broth combined with a tablespoon of balsamic vinegar can be a good substitute for red wine, adding a similar depth of flavor.
- Baby Yukon Potatoes Substitute: Small red potatoes cut into halves can be used as an alternative to baby Yukon potatoes. They hold up well during the slow cooking process and maintain a similar texture.
- Cornstarch Substitute: If you are out of cornstarch, an equal amount of all-purpose flour mixed with water can be used to thicken the gravy. It’s best to cook the flour mixture a bit longer to eliminate the raw flour taste.
How to make
1. Preparation and Searing the Chuck Roast: Begin by seasoning a 3 ½ to 4-pound chuck roast with salt and allow it to rest, uncovered, in the refrigerator for 12 to 48 hours. When ready, add black pepper for additional seasoning, then sear in a Dutch oven with olive oil over medium heat until each side turns a beautiful golden brown. This crucial step locks in flavor, making it a cornerstone of the chuck roast recipe.
2. Building the Flavor Base: After searing, set the chuck roast aside and use the same Dutch oven to sauté thinly sliced yellow onion until golden. Add in garlic, and once fragrant, deglaze the pan with red wine. Incorporating tomato paste next, stir until well combined. This foundation lends a rich, complex flavor to the roast.
3. Braising the Chuck Roast: Pour the remaining red wine and beef stock into the Dutch oven, bringing the chuck roast back to the mix along with bay leaves, fresh thyme, and parsley. Season with additional salt and pepper. Cover and transfer to an oven preheated at 325°F. Let it slowly cook for 3 ½ to 4 hours or until the roast is tender enough to be pulled apart with a fork.
4. Adding the Vegetables: When there’s roughly 1 hour and 20 minutes left in the oven time, introduce baby Yukon potatoes, carrots, and celery to the pot. This step ensures the vegetables are perfectly tender by the time the roast is done, enhancing the chuck roast recipe with delightful textures and flavors.
5. Finishing Touches: Once the roast and vegetables are cooked to perfection, remove the chuck roast and set aside. Mix cornstarch with cold water, then whisk into the pot to thicken the remaining liquid into a rich gravy. Stir in Worcestershire sauce for an extra layer of flavor. Return the chuck roast and vegetables to the pot, coating them in the gravy, then garnish with finely minced parsley to serve.
Storage and Reheating
Got leftovers? Lucky you! Chuck roast stores like a champ. Just pop it in an airtight container in the fridge, and it’ll keep for 3-4 days. When you’re ready for round two, gently reheat it in the oven or on the stove with a little bit of broth to keep it moist.
Sides
Chances are, if you’re making a chuck roast, you’ll want some killer sides to go with it. Classic mashed potatoes are always a hit, but why not switch things up with some garlic roasted sweet potatoes or a vibrant green bean almondine? And of course, don’t forget the crusty bread for sopping up that delicious gravy.
Prep & Store tips
Preparing in Advance: You can get this ready an hour before you need it. Just keep it covered on a very low flame to stay warm.
Storing Tips: Put it in the fridge with a lid for up to 4 days. If you want to freeze it, make sure it’s covered, and it can stay good for up to 2 months. Remember to let it thaw for a full day before you reheat it.
Warming it Up: To heat up the pot roast and veggies you want to eat, put them in a small saucepan and warm them up on low heat. Don’t forget to stir every now and then.
Commonly Asked Questions
Q: Can I make chuck roast in a slow cooker?
A: Absolutely! After searing the meat and sautéing the veggies, transfer everything into your slow cooker and let it do its thing on low for 8 hours or high for 4-5 hours.
Q: How do I know when my chuck roast is done?
A: You’re aiming for fall-apart tender, which typically happens when the internal temperature reaches between 200°F to 210°F. Trust me, the wait is worth it!
Q: Can I freeze chuck roast?
A: Yes! Either cooked or raw, chuck roast freezes beautifully. Just wrap it well or use an airtight container, and it’ll be good for 3-6 months.
So there you have it—the ultimate guide to chuck roast recipes! Whether you’re making it for a special occasion or a comforting weeknight dinner, this dish is sure to warm bellies and hearts alike. Happy cooking!
Delicious Chuck Roast Recipe
Ingredients
- 3 ½ to 4 pound beef chuck roast
- 2 tablespoons vegetable oil
- 1 peeled julienne yellow onion
- thinly sliced garlic cloves
- 1 cup red wine
- 1 tablespoons tomato paste
- 4 cups beef stock
- 2 bay leaves
- 8 to 10 sprigs fresh thyme
- 8-10 fresh parsley stems with leaves
- 2 pounds baby Yukon potatoes
- 6 peeled regular carrots cut into 2”
- 4 ribs of celery cut into 2” inch pieces
- 1 tsp Worcestershire sauce
- 1 tablespoon red wine vinegar
- coarse salt and fresh cracked pepper to taste
- finely minced parsley for garnish optional
- 2 tablespoons of cornstarch
- 1 tablespoon cold water
Instructions
- Start by generously seasoning a 3 ½ to 4-pound chuck roast with salt and refrigerating it, uncovered, for 12 to 48 hours. Then, season with pepper and sear in a Dutch oven with olive oil over medium heat until golden brown on all sides, approximately 3 to 4 minutes per side. Remove the chuck and set aside.
- In the same pot, add thinly sliced yellow onions, season with salt, and sauté until golden. Reduce heat, add thinly sliced garlic, and cook until fragrant. Deglaze with ¼ cup red wine, ensuring it’s fully absorbed before stirring in tomato paste and cooking until combined.
- Pour in ¾ cup red wine, beef stock, bay leaves, fresh thyme, parsley, additional salt, and pepper to the pot with the onions and garlic. Return the chuck roast to the pot, bring to a boil, cover, and transfer to an oven preheated to 325°F. Cook for 3 ½ to 4 hours or until the roast is fork-tender.
- With about 1 hour and 20 minutes left in the cooking time, add baby Yukon potatoes, carrots, and celery to the pot. Continue cooking until the vegetables are tender and the meat reaches an internal temperature of 200° to 210°F.
- Once cooked, remove the chuck roast and set it aside. Thicken the remaining liquid by whisking in a mixture of cornstarch and cold water. Return the vegetables to the pot and simmer until the sauce thickens into a gravy. Stir in Worcestershire sauce for added depth of flavor. Place the chuck back in the pot, ensuring it’s well-coated with the gravy, and serve garnished with parsley, if desired.
