How to Make a Perfect Chuck Roast

If you desire one of the most flavorful, juiciest roasts on the market, look no further than the chuck roast.

Chuck roast is quite versatile. Typically an economical meat, it is used for pot roast, shredded beef or mouth-watering beef and Swiss sandwiches.

Not diet friendly, the chuck roast contains more fat than many of its beefy relatives, which is largely responsible for its wonderful flavor and tender texture.

Difficulty: Moderate

Instructions

Things You'll Need:

• 4 to 5 lb. chuck roast (serves 4 to 6)
• 1 cup flour (for dredging)
• 1 small onion (quartered)
• Favorite meat seasonings (see suggestions)
• 2 to 3 tbsp. of oil
• 1 cup of water or beef broth
• Crock pot or
• Covered roasting pan and pre-heated oven (325 degrees)
• Heavy skillet
• Optional: carrots, potatoes and onion (for pot roast)

Chuck Roast and Pot Roast Recipe Tips

1. Select chuck roast with a good meat-to-fat ratio. Fattier versions shrink considerably. Use fresh chuck roast or slow-thawed roast for best results.

2. Season your chuck roast. Select from personal favorites but note that good-quality season makes a difference. A personal standby for a perfect pot roast recipe includes a liberal (1/3 to 1/2 tsp.) application of Greek season on one side, Nature's Seasonings on the other, a few dashes of Italian seasoning and pepper. Beef rubs and brining works well too.
   
   For additional flare try liquid smoke, mesquite and/or Worcestershire sauce. Let liquid seasoning sit on the meat for several minutes.

3. Light browning is key to a great pot roast. Dredge the chuck roast in flour and brown evenly on medium heat to lock in the juices and flavors. A cast iron or heavy skillet seasoned with a light coating of oil or beef fat (to prevent sticking) is preferred.

4. Add chuck roast, quartered onions for flavor and about 1 cup of liquid (water or low-sodium beef broth) to a crock pot or roasting pan and cover.
   
   Slow cook the roast on low in the crock pot 5 to 7 hours until very tender or in the stove at 325 degrees until done. Plan on 40 to 60 minutes per pound in the oven.

5. For oven cooking: Use a covered roast pan or place the chuck roast atop cleaned carrots (used as a natural grate) cut to fit the pan. Cover with foil.
   
   For pot roast, discard overcooked vegetables and replace again when potatoes are added, an 45 minutes to an hour before the roast is finished.

6. Allow the chuck roast to settle 10 to 15 minutes before serving. Cut against the grain unless the shredded texture is preferred.

Tips & Warnings

• Chuck roast freezes well and the quality is not appreciably diminished in slow-cooked recipes.
• Replace standard meat seasoning with salt, pepper and garlic powder if desired.
• Preheat oven and browning skillet.
• Season the flour with salt and pepper if desired.
• Avoid letting roast stand directly in liquid.
• Don't overcook. Look for a light pink to light brown internal color.

[fahria]

on 3/28/2009 absolutlely the most succinct and helpful article I've found, thank you.

[lismrog]

on 10/23/2008 This is an excellent article! I have looking for some direction on my roast all morning, and yours was the first article i found that actually gives the most helpful information so that i can actually make my own roast. Thank you!

[jpwhickson]

on 2/14/2008 YUMMMMMMMERSSS!

[kjv4thee]

on 12/23/2007 hungry ( don't you hate it when that happens?)

[kjv4thee]

on 12/23/2007 hungry ( don't you hate it when that happens?)