The Perfect Chuck Roast: Baking Secrets Revealed

Chuck roast is a large cut of meat from the shoulder of a cow. It's known for being tender and juicy when cooked properly and is perfect for a fall-off-the-bone pot roast. It's also a cost-effective way to feed your family, as it's much cheaper per pound when compared to something like a steak.

This cut of meat is ideal for cooking low and slow, making it nice and tender. Chuck roasts are also known as chuck eye roasts, pot roasts, or a chuck roll.

Ingredients:

- Boneless chuck roast

- Salt

- Black pepper

- Olive oil

- Onion

- Garlic

- Red wine (optional)

- Chicken/beef broth

Directions:

1. Season the chuck roast with salt and pepper.

2. Heat olive oil in a pan over medium-high heat.

3. Place the chuck roast in the pan and cook until crispy and golden brown on the outside.

4. In a separate pan, saute onions and garlic.

5. Deglaze the pan with red wine and chicken/beef broth.

6. Place the beef in the pan with the onions and garlic, cover with aluminum foil, and transfer to the oven.

7. Bake at 350°F for 1.5 hours.

8. Remove the beef from the oven and add any desired vegetables.

9. Cover again with aluminum foil and bake for an additional 30 minutes at 350°F.

10. Remove from the oven and let the meat rest for a few minutes before serving.

Seasoning

You can stick to the basics and season the meat with kosher salt and black pepper, making sure to cover both sides. However, if you want to add some extra herbs and spices, you can also use thyme, oregano, or sage for seasoning. A combination of onion powder, garlic powder, and smoked paprika also works well to give the beef a nice flavour.

If you want to be creative, you can make your own seasoning blend by mixing dried herbs like oregano or bay leaves with kosher salt and black pepper. This will give your chuck roast a unique flavour profile.

Additionally, don't forget to season the roast with salt and pepper before searing it. This step is crucial as it seals in the juices and adds depth to the flavour of the meat.

Searing

Next, place a cast-iron skillet or Dutch oven on medium-high heat and add some olive oil or avocado oil. Once the oil is hot, carefully add the seasoned chuck roast to the skillet. Sear the meat for about 6 to 8 minutes on each side, or until a nice brown crust forms. Be patient and avoid the temptation to flip the meat too early—let that beautiful outer crust develop!

Once the chuck roast is nicely seared, remove it from the skillet and set it aside on a clean plate. If desired, you can add some aromatics like sliced onions, garlic, or shallots to the skillet and sauté them, scraping up the brown bits from the bottom of the pan. You can also deglaze the skillet with liquids like chicken broth, beef broth, or red wine to add even more flavor.

Finally, return the seared chuck roast to the skillet or transfer it to a baking dish if you prefer. Place it in the oven and follow the remaining baking instructions according to your chosen recipe. Enjoy your delicious, tender, and flavorful chuck roast!

Pan juices

Once you've seared the chuck roast, you can develop the flavours of the pan juices by sautéing aromatics such as onions, shallots, and garlic. You can also add in fresh herbs like rosemary and thyme.

For extra depth of flavour, deglaze the pan with red wine and beef or chicken broth. You can also add in a couple of bay leaves to the pan.

After roasting the beef, remove it from the pan and place it on a cutting board. Cover it with aluminium foil and let it rest for 5-10 minutes.

Skim the fat from the juices in the pan. If you want to make a gravy, transfer the juices to a separate skillet and heat it over medium heat. If not, ladle the juices into a gravy boat and serve.

Baking

Preparation

First, take your chuck roast out of the refrigerator and let it sit at room temperature for about 30 minutes. Pat the roast dry with paper towels. This step is important as it helps the roast get a nice sear.

Generously season both sides of the roast with kosher salt and black pepper. You can also add other seasonings like garlic powder, dried parsley, dried thyme, or dried sage to enhance the flavour.

Searing

Place a large Dutch oven or oven-safe pot over medium-high heat and add some olive oil or avocado oil. You can also add a combination of butter and olive oil to prevent the butter from burning. Once the oil is hot, carefully add the chuck roast to the pot. Sear the roast for about 3-8 minutes on each side, until a nice brown crust forms. Be patient and resist the temptation to flip the meat too early!

Once the roast is seared, remove it from the pot and set it aside on a clean plate.

Vegetables and Aromatics

Now, it's time to add some aromatics and vegetables to the pot. Lower the heat to medium or medium-low and add sliced onions, garlic, and other vegetables like carrots, celery, or parsnips. Sauté until the onions become translucent, then add some beef broth, chicken broth, or a combination of both. You can also deglaze the pan with red wine, scraping up all the delicious browned bits from the bottom.

Braising Liquid

At this point, you'll want to add enough braising liquid to cover the meat. You can use a combination of beef broth, chicken broth, red wine, or even water. If using wine, choose a dry red wine like Merlot or Cabernet Sauvignon. You can also add herbs like rosemary and thyme for extra flavour.

With the roast and vegetables in the pot, it's time to transfer it to the oven. Cover the pot with a tight-fitting lid or securely wrap it with heavy-duty foil to trap in the moisture.

Bake at a low temperature, typically around 300-350°F (149-177°C). The baking time will depend on the size of your roast, but a good rule of thumb is about 45-60 minutes per pound. For a 3-pound roast, expect to bake for around 3 hours.

During the baking process, you can baste the roast with the pan juices a few times to add extra flavour and tenderness. This step is optional but recommended.

Checking for Doneness

To check if your chuck roast is done, use a meat thermometer to check the internal temperature. It should reach at least 160°F (71°C), but for the most tender meat, aim for an internal temperature of 185-200°F (85-93°C). You can also use a fork to check for doneness; the meat should be fork-tender and easy to shred.

Resting and Serving

Once the chuck roast is baked to perfection, remove it from the oven and let it rest for about 5-10 minutes. This resting period allows the juices to redistribute, making the roast more tender and juicy.

Finally, shred or slice the roast and serve it with the vegetables and a generous ladle of the delicious cooking liquid on the side.

Enjoy your homemade, mouth-watering, oven-baked chuck roast!

Resting

If you are aiming for very tender meat, you should aim for an internal temperature of 185-195°F. At this temperature, the collagen breaks down and makes the meat fall-apart fork-tender. To check the temperature, use a meat thermometer. If you don't have one, you can also test the tenderness of the meat with a fork. If the meat can be easily shredded, it's ready to be served.

If you want to keep the roast warm while it rests, you can cover it with aluminium foil. This will help retain the heat and keep the meat moist.

Frequently asked questions