ISO Recipes to cook a Chuck Roast

[barbszy]

I bought a chuck roast (boneless) intending to cube it up for stew. Before I do that, are there any good recipes to use to make this as a roast?

[Chef Mark]

Yes, Please see my article here on Momsmenu regarding chuck and my recipe for pot roast:

http://www.momsmenu.com/food_for_thought/chuck_wagon.shtml

[barbszy]

Hmmm, you may have just tempted me into cooking this as a whole piece :) Thanks!

[barbszy]

Chef Mark, your pot roast recipe ROCKS! :)

I didn't make it with potatoes and vegetables (we like ours with noodles--I don't get it--the kids are half Irish, half Polish/Lithuanian--they should LOVE potatoes!). Basically, I made the chuck roast in the wine/beef stock, with rosemary, salt and pepper, and part way through cooking I topped it with sliced onions until it was finished.

My husband said that this reminded him of a pricey roast.

I'll make it again for sure.

The only weird thing was--and this is the cut of meat, not the recipe--my chuck roast was a quite flat piece of beef. So it was hard to slice...looked more like London broil slices but not so rare!

[Chef Mark]

Barbszy:

Thank you! I'm so glad you liked it.

Yeah I prefer a thicker cut too, preferably on the bone.

[cat lover]

Sounds like a great recipe! Wish I'd seen you were making it earlier Barbszy! You'd had another for supper! LOL

[FamilyCorner]

I use the To Die For Roast (http://amandascookin.blogspot.com/2008/10/to-die-for-pot-roast.html) recipe which is made in the crockpot. We absolutely LOVE that recipe. I have also cooked chuck roast in my pressure cooker on several occasions. I use beef consomme, usually 2-3 cans with the roast and some onions in the cooker, about 30-40 minutes, depending on how big the roast is :)

[RobertaD]

It is hard to find a chuck roast in my area that is thicker than 3 inches. I always cook it as a whole roast then with the leftover meat make a second meal of stew or beef & noodles.

Roberta

[cat lover]

Barbszy, here is a recipe that works over noodles'. Haven;t made this for a long time, but reading my notes on it we liked it when I used to make it. It is a recipe originally from Southern Living many years ago.

Hungarian Pot Roast

1 - 4 pound chuck roast
1 tbsp paprika
2 tsp salt (I usually cut this amount in half)
1/4 tsp pepper (I usually increased this to 1 tsp)
2 tbsp oil
1.2 cup water
1 bay leaf
1 - 4 oz can sliced mushrooms
4 large onions, quartered
8 small carrots
2 - 8 oz cans tomato sauce
2 tbsp parsley, minced
1 cup sour cream

Trim excess fat and sprinkle roast with paprika, salt and pepper and brown in hot oil in a Dutch oven. Add he water and bay leaf and cover. Simmer 1 hour and 30 minutes to 2 hours or till the roast is tender. Drain mushrooms and add to Dutch oven. Add the onions, carrots and tomato sauce and cover. Simmer another 60 minutes or till vegetables are tender as you like. Add parsley, remove from heat and stir in sour cream slowly and serve over noodles. 6 to 8 servings