Tips for making a boneless chuck roast?!


Question: as tender & flavorful as possible?


Answers: as tender & flavorful as possible?

chuck roast is a cut best cooked in a moist heat environment
i suggest braising it,braising is best done between 250F to 300F just enough for a simmer,but not enough for a boil.
also make sure the lid is tight.

Cook it slow.

Rub it down with honey and mustard (your choice), sprinkle with garlic powder and put it in a baking dish covered tight with aluminum foil and bake @ 250 degrees for about 5-6 hours.

It will be tender and juicy.

If you want a gravy to go with rice or mashed potatoes you serve with it put some of the drippings in a saucepan with some butter and add seasoned flour to make a paste. Add chicken stock to make the gravy the consistency you want.

I like to put mine in a crock pot with basic seasonings and a can of cream of mushroom soup on top. Sometimes I add potatoes and carrots but that changes the flavor of the gravy it makes when it's done.

Delicious & Easy Crockpot Beef Roast

1 chuck or rump Beef Roast (sized for your crockpot)
? Cup of Water
1 Packet of Ranch Dressing Mix
1 Packet of Italian Dressing Mix
1 Packet of Brown Gravy Mix

Put roast in crockpot, pour water around the base. Sprinkle all 3 dry seasoning packets over roast. Cover and cook for 6-7 hours on low. Remove roast to cutting board and let sit 15 minutes; slice thinly across the grain. This makes great tasting gravy too!

I splash some Worcestershire on it. Cover it with sliced onion and green pepper. Then sprinkle with a package of dry onion soup over it. Cover and bake for 1 1/2 hours at 325. Remove from oven and add chunks of carrot and potato around the roast. Return to oven, covered, for another 1 1/2 hours. Let rest for 10 minutes. It will make its own gravy as it cooks.

One tender chuck roast.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources