How to Make a Perfect Chuck Roast

If you are craving a tangy and juicy roast, try none other than a Perfect Chuck Roast. It is relatively inexpensive and versatile recipe to produce one of the most luscious and savory cuts of meat to satisfy your craving and taste buds. You can use the Perfect Chuck Roast for shredded beef, pot roast and Swiss sandwiches etc. You will simply love its tender and spicy texture.

The chuck roast looks extremely yummy on the bed of colorful veggies. Serve it with some plain rice for more amazing taste. This recipe is simple, pure, flavorful, colorful and mouth-watering. UMMMmm! Would you like to give this perfect chuck roast recipe a try? If yes, then here we go…

Preparation Time: 20 minutes
Cooking Time: 4 hours
Total Time: 4 hr, 20 mins
Yield: 10 servings

Ingredients:
Chuck Roast: 1 whole (about 4 to 5 Pounds)
Extra virgin olive Oil: 2 tablespoons
Whole onions: 2
Whole Carrots: 6
Salt: 1 to 2 pinches or to taste
Ground black pepper: 1 pinch or to taste
Red Wine: 1 cup
Beef Stock: 2 to 3 cups
Fresh Thyme: 3 sprigs
Fresh Rosemary: 3 sprigs

Instructions

  • 1

    Arrange your chuck roast on a large plate and generously sprinkle it with ground black pepper and salt. Leave it to marinate.

  • 2

    Heat up a large Dutch oven on stove, with medium heat level. Pour in 2 to 3 tablespoons of extra virgin olive oil. Leave the oil to simmer.

  • 3

    Meanwhile, peel the two whole onions, rinse and cut them in half.

  • 4

    Now rinse six large carrots and remove their stems. Cut them into about 2-inch cubes and set aside on your cutting board.

  • 5

    Once the olive oil on the Dutch oven is very hot, add in the onion halves and stir fry them until browned on both sides.

  • 6

    Remove the browned onion halves from oil and place on a plate.

  • 7

    Add the carrot slices to the same warm oil and toss them with a slotted spatula for about one to two minutes or until lightly browned. Remove the fried carrot slices and arrange on a plate.

  • 8

    Place the marinated meat in the Dutch oven and seat it for 1 to 2 minutes on all sides or until it is nicely golden all over.  If needed, you can pour in some more olive oil at this stage as the vegetable slices and meat absorb oil.

  • 9

    Place the meat in the pan and increase the heat level to medium-high range. Now sear it for about a minute on all sides until it is nice and brown all over.

  • 10

    Use a flat spatula or tongs to remove the roast meat from oil and place on a plate.

  • 11

    With the stove still on medium-high range, pour in one cup of red wine and use a flat spatula to scrap the bottom layer in order to get the entire amazing flavor up.

  • 12

    Place the roast meat back into the Dutch oven and top it with 2 to 3 cups of beef stock.

  • 13

    Add in the fried onion halves, carrot slices, 3 to 4 fresh rosemary and thyme sprigs.

  • 14

    Set the Dutch oven’s lid at the top and place it on the preheat oven. Now roast it at 275 °F for the next four hours.

  • 15

    Serve over plain rice and enjoy!

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