How can I make my chuck roast more tender? I cooked it on high for 6 hours and it seemed a little dry.?!


Question: Amish Pot Roast

3-4 lb. beef roast (sirloin tip, rump, chuck, or English cut)
1 tbsp. Oil
1/4 c. soy sauce
1 c. coffee
2 bay leaves
1 garlic clove, minced
1/2 tsp. Oregano
2 onions, sliced

Sear roast in 1 tablespoon oil on all sides in heavy Dutch oven. Pour soy sauce and coffee over meat. Put half of onions on meat, the other half in sauce. Add bay leaves, garlic and oregano, Cover and roast 4-5 hours at 325 degrees.


Amish Oven Beef & Noodle Stew

1/4 cup beef bouillon granules
10 cups hot water
3 lbs boneless chuck roast, trimmed
8 whole cloves
3 celery ribs, cut into thirds
2 large carrots, peeled,cut into thirds
1 large onion, quartered
1 seeded green bell pepper, quartered
1 bunch parsley sprigs, plus
1/2 cup parsley, chopped
2 bay leaves
1/2 teaspoon freshly-ground pepper
1 (16 ounce) package egg noodles
1 teaspoon salt
freshly-ground pepper, to taste

Preheat oven to 350oF.
Dissolve beef bouillon in water in large Dutch oven.
Add chuck roast, cloves, celery, carrots, onion, green pepper and parsley sprigs.
Cover; bake until meat is tender, 3 hours.
Transfer meat to cutting board.
Shred meat into bite-size pieces.
Remove vegetables from broth with slotted spoon; chop.
Return meat and vegetables to broth.
Stir in uncooked noodles, salt and pepper; cover.
Bake until noodles are tender, stirring once, about 30 minutes.
Add additional water if noodles absorb all of broth.
Sprinkle with chopped parsley.

Coffee Roasted Beef Chuck

INGREDIENTS
2 tablespoons butter
1 tablespoon vegetable oil
4 pounds beef chuck roast
2 large yellow onions, chopped
2 cloves garlic, minced
freshly ground pepper, to taste
6 cups brewed coffee
2 cups sliced fresh mushrooms
3 tablespoons cornstarch
salt to taste
1/2 cup sour cream

DIRECTIONS
In a large pot, heat the butter and oil over medium/high heat. Place the roast in the pot and sear it on all sides until well browned. Remove the roast and set aside.
In the same pot, saute the onions for 5 minutes, scraping loose the brown roast bits on the bottom of the pot. Add the garlic and pepper and saute for 1 minute. Return the meat to the pot and pour in the coffee and add the mushrooms.
Over high heat, bring to a boil. Reduce heat to low and simmer for 5 hours, turning the meat over halfway through the cooking time. A slow cooker may be used for cooking the roast, if desired.
To make the gravy: When the roast is done, remove it from the pot. Take 1/2 cup of the coffee sauce mixture from the pot and stir in the cornstarch to make a slurry. Mix well. Return the slurry to the pot, stirring until the sauce thickens slightly. Stir in the sour cream then salt to taste.


Answers: Amish Pot Roast

3-4 lb. beef roast (sirloin tip, rump, chuck, or English cut)
1 tbsp. Oil
1/4 c. soy sauce
1 c. coffee
2 bay leaves
1 garlic clove, minced
1/2 tsp. Oregano
2 onions, sliced

Sear roast in 1 tablespoon oil on all sides in heavy Dutch oven. Pour soy sauce and coffee over meat. Put half of onions on meat, the other half in sauce. Add bay leaves, garlic and oregano, Cover and roast 4-5 hours at 325 degrees.


Amish Oven Beef & Noodle Stew

1/4 cup beef bouillon granules
10 cups hot water
3 lbs boneless chuck roast, trimmed
8 whole cloves
3 celery ribs, cut into thirds
2 large carrots, peeled,cut into thirds
1 large onion, quartered
1 seeded green bell pepper, quartered
1 bunch parsley sprigs, plus
1/2 cup parsley, chopped
2 bay leaves
1/2 teaspoon freshly-ground pepper
1 (16 ounce) package egg noodles
1 teaspoon salt
freshly-ground pepper, to taste

Preheat oven to 350oF.
Dissolve beef bouillon in water in large Dutch oven.
Add chuck roast, cloves, celery, carrots, onion, green pepper and parsley sprigs.
Cover; bake until meat is tender, 3 hours.
Transfer meat to cutting board.
Shred meat into bite-size pieces.
Remove vegetables from broth with slotted spoon; chop.
Return meat and vegetables to broth.
Stir in uncooked noodles, salt and pepper; cover.
Bake until noodles are tender, stirring once, about 30 minutes.
Add additional water if noodles absorb all of broth.
Sprinkle with chopped parsley.

Coffee Roasted Beef Chuck

INGREDIENTS
2 tablespoons butter
1 tablespoon vegetable oil
4 pounds beef chuck roast
2 large yellow onions, chopped
2 cloves garlic, minced
freshly ground pepper, to taste
6 cups brewed coffee
2 cups sliced fresh mushrooms
3 tablespoons cornstarch
salt to taste
1/2 cup sour cream

DIRECTIONS
In a large pot, heat the butter and oil over medium/high heat. Place the roast in the pot and sear it on all sides until well browned. Remove the roast and set aside.
In the same pot, saute the onions for 5 minutes, scraping loose the brown roast bits on the bottom of the pot. Add the garlic and pepper and saute for 1 minute. Return the meat to the pot and pour in the coffee and add the mushrooms.
Over high heat, bring to a boil. Reduce heat to low and simmer for 5 hours, turning the meat over halfway through the cooking time. A slow cooker may be used for cooking the roast, if desired.
To make the gravy: When the roast is done, remove it from the pot. Take 1/2 cup of the coffee sauce mixture from the pot and stir in the cornstarch to make a slurry. Mix well. Return the slurry to the pot, stirring until the sauce thickens slightly. Stir in the sour cream then salt to taste.

Do it in a crockpot.

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!

Cook it on low in the oven for no more than 4 hours. Make sure you add things like water, beef boullion, onions, vegetables etc and cover. You can remove the cover for the last half hour and it will borwn the meat.

Brown n' Bag it. The season and bag is in the season packet section at the grocery store. Follow the directions on the bag. It turns out PERFECT.

The reason your roast came out dry is because you cooked it on high...pot roast needs a low and slow approach...if using a crock pot try cooking it on low for 8 hrs....and let it rest 10-15 minutes before slicing...this should solve your dry pot roast dilemma...and remember you need a liquid to braise it in.

To get tender meat, especially from a cheaper cut like Chuck Roast, you need to set the oven to 400 degrees F. for the first half hour of roasting.
This will give the meat a bit of a crust and seal in the juices.
Then drop the temperature to 325 degrees F and slow roast it for 3 more hours.
6 hours is great if it's 10 pound roast, I'm guessing that you're working with 4-5 pounds of meat here.

An all around dash of chuck roast advice :)

http://www.orlandosentinel.com/features/...

Happy eating!

Braise it. Don't roast it. Braising is a method using liquid to cook the meat.

Google a recipe for "Pot Roast". This is done by braising.

chuck it a bit harder its called tenderizing it and it should be O K





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