I have a 3 lb chuck roast and I want to make a pot roast dinner.
- Thread starter dawn_mo
- Start date
melissa-dallas
Well-known member
I just brown mine very well in a Dutch oven (no fat), salt, pepper,
add desired veggies, a cup or so of liquid, cover and simmer on low on top of the stove until very tender.
add desired veggies, a cup or so of liquid, cover and simmer on low on top of the stove until very tender.
janet-in-nc
Well-known member
Here's what I do....
Saute a large chopped onion in some olive oil until golden, add a couple of cloves of chopped garlic at the end of the saute. Remove and set aside. Brown the roast well in the same pan, put the onions back in and add a can of beef broth a cup of good red wine, a bay leaf or two and a small can of diced tomatoes. Cover and put in a low oven, 275 or 300 for a couple of hours until tender. Check and turn over once in a while. Sometimes I add some quartered mushrooms the last hour if I have them on hand. Leftovers freeze well in individual containers for quick dinners.
I think the wine and the tomatoes will give it the tenderness you want. Also the slow cooking, barely a simmer in the oven.
Saute a large chopped onion in some olive oil until golden, add a couple of cloves of chopped garlic at the end of the saute. Remove and set aside. Brown the roast well in the same pan, put the onions back in and add a can of beef broth a cup of good red wine, a bay leaf or two and a small can of diced tomatoes. Cover and put in a low oven, 275 or 300 for a couple of hours until tender. Check and turn over once in a while. Sometimes I add some quartered mushrooms the last hour if I have them on hand. Leftovers freeze well in individual containers for quick dinners.
I think the wine and the tomatoes will give it the tenderness you want. Also the slow cooking, barely a simmer in the oven.
Dawn, this CI recipe is really good. We love the veggies so I always add them.
I can't find chuck-eye roasts here and usually use a shoulder roast, tied. Except for the chopped veggies in the first part, I cut them larger than 1/2 inch.
* Exported for MasterCook 4 by Living Cookbook *
Simple Pot Roast with Root Vegetables
Recipe By : Cook's Illustrated March/April 2002
Serving Size : 0 Preparation Time: 0:00
Categories : Beef Main Dish
Amount Measure Ingredient -- Preparation Method
1 3 1/2-lb (about)boneless chuck-eye roast
salt and ground black pepper
2 Tbs vegetable oil
1 medium onion, chopped medium
1 small carrot, chopped medium
1 small rib celery, chopped medium
2 medium cloves garlic, minced
2 tsp sugar
1 cup canned low-sodium chicken broth
1 cup canned low-sodium beef broth
1 sprig fresh thyme
1 cups water
1/4 cup dry red wine
1. Adjust oven rack to middle position and heat oven to 300 degrees.
Thoroughly pat roast dry with paper towels; sprinkle generously with salt
and pepper.
2. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until
shimmering but not smoking. Brown roast thoroughly on all sides, reducing
heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate;
set aside. Reduce heat to medium; add onion, carrot, and celery to pot and
cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add
garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and
beef broths and thyme, scraping bottom of pan with wooden spoon to loosen
browned bits. Return roast and any accumulated juices to pot; add enough
water to come halfway up sides of roast. Bring liquid to simmer over medium
heat, then place large piece of foil over pot and cover tightly with lid;
transfer pot to oven. Cook, turning roast every 30 minutes, until fully
tender and meat fork or sharp knife easily slips in and out of meat, 3 1/2
to 4 hours.
3. Transfer roast to carving board; tent with foil to keep warm. Allow
liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off
surface; discard thyme sprig. Boil over high heat until reduced to about 1
1/2 cups, about 8 minutes. Add red wine and reduce again to 1 1/2 cups,
about 2 minutes. Season to taste with salt and pepper.
4. Using chef's or carving knife, cut meat into 1/2-inch-thick slices, or
pull apart into large pieces; transfer meat to warmed serving platter and
pour about 1/2 cup sauce over meat. Serve, passing remaining sauce
separately.
Simple Pot Roast with Root Vegetables
1. In this variation, the vegetables-carrots, potatoes, and parsnips-are
added near the end of cooking.
2. Follow recipe for Simple Pot Roast. In step 2, when roast is almost
tender (sharp knife should meet little resistance), add 1 1/2 pounds (about
8 medium) carrots, sliced 1/2 inch thick (about 3 cups); 1 1/2 pounds small
red potatoes, halved if larger than 1 1/2 inches in diameter (about 5 cups);
and 1 pound (about 5 large) parsnips, sliced 1/2 inch thick (about 3 cups)
to Dutch oven, submerging them in liquid. Continue to cook until vegetables
are almost tender, 20 to 30 minutes.
3. Transfer roast to carving board; tent with foil to keep warm. Allow
liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off
surface; discard thyme sprig. Add wine and salt and pepper to taste; boil
over high heat until vegetables are fully tender, 5 to 10 minutes. Using
slotted spoon, transfer vegetables to warmed serving bowl or platter. Using
chef's or carving knife, cut meat into 1/2-inch-thick slices or pull apart
into large pieces; transfer to bowl or platter with vegetables and pour
about 1/2 cup sauce over meat and vegetables. Serve, passing remaining sauce
separately.
Comments: For pot roast, we recommend a chuck-eye roast. Most markets sell
this roast with twine tied around the center. If necessary, do this
yourself. Seven-bone and top-blade roasts are also good choices for this
recipe. Remember to add only enough water to come halfway up the sides of
these thinner roasts, and begin checking for doneness after 2 hours. If
using a top-blade roast, tie it before cooking (see illustrations below) to
keep it from falling apart. Mashed or boiled potatoes are good
accompaniments to pot roast.
Recipe Source: Cook's Illustrated March/April 2002
- - - - - - - - - - - - - - - - - -
I can't find chuck-eye roasts here and usually use a shoulder roast, tied. Except for the chopped veggies in the first part, I cut them larger than 1/2 inch.
* Exported for MasterCook 4 by Living Cookbook *
Simple Pot Roast with Root Vegetables
Recipe By : Cook's Illustrated March/April 2002
Serving Size : 0 Preparation Time: 0:00
Categories : Beef Main Dish
Amount Measure Ingredient -- Preparation Method
1 3 1/2-lb (about)boneless chuck-eye roast
salt and ground black pepper
2 Tbs vegetable oil
1 medium onion, chopped medium
1 small carrot, chopped medium
1 small rib celery, chopped medium
2 medium cloves garlic, minced
2 tsp sugar
1 cup canned low-sodium chicken broth
1 cup canned low-sodium beef broth
1 sprig fresh thyme
1 cups water
1/4 cup dry red wine
1. Adjust oven rack to middle position and heat oven to 300 degrees.
Thoroughly pat roast dry with paper towels; sprinkle generously with salt
and pepper.
2. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until
shimmering but not smoking. Brown roast thoroughly on all sides, reducing
heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate;
set aside. Reduce heat to medium; add onion, carrot, and celery to pot and
cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add
garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and
beef broths and thyme, scraping bottom of pan with wooden spoon to loosen
browned bits. Return roast and any accumulated juices to pot; add enough
water to come halfway up sides of roast. Bring liquid to simmer over medium
heat, then place large piece of foil over pot and cover tightly with lid;
transfer pot to oven. Cook, turning roast every 30 minutes, until fully
tender and meat fork or sharp knife easily slips in and out of meat, 3 1/2
to 4 hours.
3. Transfer roast to carving board; tent with foil to keep warm. Allow
liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off
surface; discard thyme sprig. Boil over high heat until reduced to about 1
1/2 cups, about 8 minutes. Add red wine and reduce again to 1 1/2 cups,
about 2 minutes. Season to taste with salt and pepper.
4. Using chef's or carving knife, cut meat into 1/2-inch-thick slices, or
pull apart into large pieces; transfer meat to warmed serving platter and
pour about 1/2 cup sauce over meat. Serve, passing remaining sauce
separately.
Simple Pot Roast with Root Vegetables
1. In this variation, the vegetables-carrots, potatoes, and parsnips-are
added near the end of cooking.
2. Follow recipe for Simple Pot Roast. In step 2, when roast is almost
tender (sharp knife should meet little resistance), add 1 1/2 pounds (about
8 medium) carrots, sliced 1/2 inch thick (about 3 cups); 1 1/2 pounds small
red potatoes, halved if larger than 1 1/2 inches in diameter (about 5 cups);
and 1 pound (about 5 large) parsnips, sliced 1/2 inch thick (about 3 cups)
to Dutch oven, submerging them in liquid. Continue to cook until vegetables
are almost tender, 20 to 30 minutes.
3. Transfer roast to carving board; tent with foil to keep warm. Allow
liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off
surface; discard thyme sprig. Add wine and salt and pepper to taste; boil
over high heat until vegetables are fully tender, 5 to 10 minutes. Using
slotted spoon, transfer vegetables to warmed serving bowl or platter. Using
chef's or carving knife, cut meat into 1/2-inch-thick slices or pull apart
into large pieces; transfer to bowl or platter with vegetables and pour
about 1/2 cup sauce over meat and vegetables. Serve, passing remaining sauce
separately.
Comments: For pot roast, we recommend a chuck-eye roast. Most markets sell
this roast with twine tied around the center. If necessary, do this
yourself. Seven-bone and top-blade roasts are also good choices for this
recipe. Remember to add only enough water to come halfway up the sides of
these thinner roasts, and begin checking for doneness after 2 hours. If
using a top-blade roast, tie it before cooking (see illustrations below) to
keep it from falling apart. Mashed or boiled potatoes are good
accompaniments to pot roast.
Recipe Source: Cook's Illustrated March/April 2002
- - - - - - - - - - - - - - - - - -
Herbed Pot Roast. This recipe is really easy and good.
* Exported for MasterCook 4 by Living Cookbook *
Herbed Pot Roast
Recipe By : Christel McKinley East Liverpool, Ohio
Serving Size : 8 Preparation Time: 0:25
Categories : Beef Main Dish
Amount Measure Ingredient -- Preparation Method
1 3- to 3 1/2-lb boneless beef rump or chuck roast
1 Tbs cooking oil
1 tsp salt
1 tsp dried marjoram
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp pepper
1 10 1/2-oz can condensed beef broth
8 carrots, cut into thirds
8 medium potatoes, peeled and quartered
1 large onion, quartered
1 cup water
1. In a Dutch oven, brown roast in oil. Combine the seasonings; sprinkle
over meat. Add broth and bring to a boil. Cover and bake at 325° for 2
hours, basting occasionally. Add carrots, potatoes, onion and water. Cover
and bake for 1 hour or until vegetables are tender. Thicken pan juices for
gravy if desired.
Recipe Author: Christel McKinley East Liverpool, Ohio
Recipe Source: Taste of Home
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Herbed Pot Roast
Recipe By : Christel McKinley East Liverpool, Ohio
Serving Size : 8 Preparation Time: 0:25
Categories : Beef Main Dish
Amount Measure Ingredient -- Preparation Method
1 3- to 3 1/2-lb boneless beef rump or chuck roast
1 Tbs cooking oil
1 tsp salt
1 tsp dried marjoram
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp pepper
1 10 1/2-oz can condensed beef broth
8 carrots, cut into thirds
8 medium potatoes, peeled and quartered
1 large onion, quartered
1 cup water
1. In a Dutch oven, brown roast in oil. Combine the seasonings; sprinkle
over meat. Add broth and bring to a boil. Cover and bake at 325° for 2
hours, basting occasionally. Add carrots, potatoes, onion and water. Cover
and bake for 1 hour or until vegetables are tender. Thicken pan juices for
gravy if desired.
Recipe Author: Christel McKinley East Liverpool, Ohio
Recipe Source: Taste of Home
- - - - - - - - - - - - - - - - - -
Here's one of my favourites: RUMP ROAST IN BEER
RUMP ROAST IN BEER
2 tbsp. bacon fat
4 lb. rump roast, prepared
1 onion, peeled and diced
1 celery stalk, diced
1 carrot, peeled and diced
1/4 tsp. thyme
1/2 tsp. chervil
1/2 tsp. basil
2 tbsp. flour
1 1/4 cups beer
1 cup heated beef stock
few crushed chilies
salt & pepper
sprig fresh mint
* Preheat oven to 350°F.
* Heat 1 tbsp. bacon fat in large braising pot. When hot, add meat and sear 6 to 7 minutes over medium-high heat. Turn meat to brown all sides and season well. Remove meat and set aside.
* Add remaining fat to pot and heat. Mix in onion, celery, carrot and spices; cook 6 to 7 minutes over medium heat. Stir occasionally.
* Mix in flour and continue cooking 2 to 3 minutes over medium-high heat.
* Pour in beer; cook 3 to 4 minutes over high heat.
* Stir in beef stock and season well; bring to boil.
* Replace meat in pot and add mint.
Cover and cook 2 1/2 hours in oven.
* Slice meat and serve.
RUMP ROAST IN BEER
2 tbsp. bacon fat
4 lb. rump roast, prepared
1 onion, peeled and diced
1 celery stalk, diced
1 carrot, peeled and diced
1/4 tsp. thyme
1/2 tsp. chervil
1/2 tsp. basil
2 tbsp. flour
1 1/4 cups beer
1 cup heated beef stock
few crushed chilies
salt & pepper
sprig fresh mint
* Preheat oven to 350°F.
* Heat 1 tbsp. bacon fat in large braising pot. When hot, add meat and sear 6 to 7 minutes over medium-high heat. Turn meat to brown all sides and season well. Remove meat and set aside.
* Add remaining fat to pot and heat. Mix in onion, celery, carrot and spices; cook 6 to 7 minutes over medium heat. Stir occasionally.
* Mix in flour and continue cooking 2 to 3 minutes over medium-high heat.
* Pour in beer; cook 3 to 4 minutes over high heat.
* Stir in beef stock and season well; bring to boil.
* Replace meat in pot and add mint.
Cover and cook 2 1/2 hours in oven.
* Slice meat and serve.
Gordon's Pot Roast over on Epi is pretty good, if it strikes your fancy.
http://www.epicurious.com/recipes/food/views/Gordons-Pot-Roast-15733
http://www.epicurious.com/recipes/food/views/Gordons-Pot-Roast-15733
marg-now-in-nc
Enthusiast Member
I know you probably already made this for today but I use a slow cooker one that my kids love
and it's really. really easy.
3-4 lb roast
4 med cubed potatoes
4 med carrots sliced
2 celery ribs sliced
1 envelope onion soup mix
3 cups water
Brown the roast in a little oil before you plunk it in the crock pot.
rub the roast with the soup mix and place all the veggies in the pot, add the water and 1/2 tsp salt, 1/2 tsp pepper, 1 tsp of kitchen bouquet stir and add the roast and cook for 6-8 hours on low.
I sometimes add mushrooms, garlic, a 14.5 can of crushed tomatoes and some red wine for a bit of a different take on it. Then thicken the gravy in the last 10 minutes.
and it's really. really easy.
3-4 lb roast
4 med cubed potatoes
4 med carrots sliced
2 celery ribs sliced
1 envelope onion soup mix
3 cups water
Brown the roast in a little oil before you plunk it in the crock pot.
rub the roast with the soup mix and place all the veggies in the pot, add the water and 1/2 tsp salt, 1/2 tsp pepper, 1 tsp of kitchen bouquet stir and add the roast and cook for 6-8 hours on low.
I sometimes add mushrooms, garlic, a 14.5 can of crushed tomatoes and some red wine for a bit of a different take on it. Then thicken the gravy in the last 10 minutes.
melissa-dallas
Well-known member
Chuck roasts always fall apart and don't slice. Rump slices but isn't nearly as flavorful, IMHO.
michael-in-phoenix
Well-known member
I find that timing is the issue with chuck roasts. There's a window that lasts...
...for about 20 minutes where the meat is just tender enough to be eaten easily, but still hold its shape for slicing.
Plus, the chuck is made up of a few different muscles. One of them is the far end of the loin, and can be very tender before the rest of the roast is done. On a 7-bone roast, the smaller the "7-bone", the larger the loin section will be.
I'm not sure about the boneless chuck. A butcher, or someone smarter than me would have to speak to that.
I test the meat with a fork every 15 minutes or so, once the meat reaches the 1 1/2 hour mark of the braise. That gets me pretty close to slicing tenderness.
Michael
...for about 20 minutes where the meat is just tender enough to be eaten easily, but still hold its shape for slicing.
Plus, the chuck is made up of a few different muscles. One of them is the far end of the loin, and can be very tender before the rest of the roast is done. On a 7-bone roast, the smaller the "7-bone", the larger the loin section will be.
I'm not sure about the boneless chuck. A butcher, or someone smarter than me would have to speak to that.
I test the meat with a fork every 15 minutes or so, once the meat reaches the 1 1/2 hour mark of the braise. That gets me pretty close to slicing tenderness.
Michael
melissa-dallas
Well-known member
You're right, but I actually kind of like mine falling apart. Better to shred and make tacos from
the leftovers. Truly, I could skip the meat and be happy with the potatos, onions and gravy.
the leftovers. Truly, I could skip the meat and be happy with the potatos, onions and gravy.
dawn_mo
Well-known member
I salted it and peppered in and browned it in a little olive oil.
Then I added a chopped onion and a can of French onion soup with a can of water. Then covered it and simmered it on the stove top for awhile, and then into a 250 degree oven for a few hours. It was very tender and had good flavor.
Then I added a chopped onion and a can of French onion soup with a can of water. Then covered it and simmered it on the stove top for awhile, and then into a 250 degree oven for a few hours. It was very tender and had good flavor.