2 Lb Chuck Roast Recipes

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BEST CHUCK ROAST RECIPE



Best Chuck Roast Recipe image

Our Beef Chuck Roast is braised slowly to create a wonderfully tender and flavorful meal!

Provided by Isabel Laessig

Categories     Main

Time 6h35m

Number Of Ingredients 14

4 lb boneless beef chuck roast
2 tablespoons butter (unsalted )
1 tablespoon vegetable oil
1 large yellow onion (peeled and cut into large wedges)
2 cloves garlic (peeled or 1 tablespoon of garlic powder)
6 carrots (whole)
2 celery stalks (cut into large pieces)
4 potatoes (cut into large pieces)
2 sprigs fresh rosemary (or 2 teaspoons of dried rosemary)
2 bay leaves
6 ounce tomato paste
1 cup red wine
2 cups beef stock
Salt and pepper to taste

Steps:

  • Preheat oven to 350˚F. Season the beef on all sides with salt and pepper.
  • In a large Dutch oven, place the butter and vegetable oil over medium high heat. Once hot and the butter is melted, add the seasoned beef and sear until golden brown on all sides. Remove to a plate and set aside.
  • Toss together the onion, garlic, carrots, celery, potatoes, rosemary in the pan. Allow to cook, stirring occasionally, until browned. Stir in the tomato paste and continue to cook for another 2-3 minutes.
  • Deglaze the pan with the red wine, scraping up the brown bits from the bottom of the pan, and continue to cook for another 2-3 minutes.
  • Place the seared beef back in the pan and top with the beef stock and add bay leaves.
  • Cover and transfer to the preheated oven. Cook until the beef is tender and shreds easily, about 5-6 hours. Season with more salt and pepper if needed. Remove the bay leaves before serving. Serve hot with desired sides.

Nutrition Facts : Calories 316 kcal, Carbohydrate 10 g, Protein 24 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 85 mg, Sodium 245 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

PERFECT POT ROAST



Perfect Pot Roast image

Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Steps:

  • Preheat the oven to 275 degrees F.
  • Generously salt and pepper the chuck roast.
  • Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
  • Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
  • If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
  • With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
  • Add in the onions and the carrots, along with the fresh herbs.
  • Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

CLASSIC POT ROAST (COOKING FOR 2)



Classic Pot Roast (Cooking for 2) image

Pot roast is a kitchen classic that feeds a crowd-but when you're cooking for two, it can leave an intimidating amount of leftovers. This recipe is portioned specifically for two so that you can enjoy the flavors you love without the waste. This complete meal recipe includes the roast itself, plus carrots, potatoes and gravy. As a bonus, it's not a demanding recipe to make-simply cook low and slow and enjoy all the hearty flavors of a Sunday roast.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Yield 2

Number Of Ingredients 10

1 to 1 1/4 lb boneless beef chuck roast, cut into 2 pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Gold Medal™ all-purpose flour
1 tablespoon vegetable oil
1 small onion, chopped
1 stalk celery, cut into 1/2-inch slices
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
10 baby carrots
6 small red or Yukon Gold potatoes, cut in half

Steps:

  • Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
  • Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.

Nutrition Facts : Calories 920, Carbohydrate 105 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 11 g, Protein 54 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1520 mg, Sugar 10 g, TransFat 1 g

SHREDDED BEEF CHUCK ROAST



Shredded Beef Chuck Roast image

Because a beef chuck roast has lots of connective tissue, long, slow cooking turns the meat juicy and almost satiny in texture. In fact, it's reason alone to own a slow cooker.

Provided by Martha Stewart

Categories     Beef Recipes

Time 6h20m

Number Of Ingredients 6

3 pounds beef chuck roast, cut into 3 equal pieces
1 head garlic, cloves smashed and peeled
1 tablespoon dried oregano
1 teaspoon dried rosemary
4 cups low-sodium beef broth
Coarse salt and ground pepper

Steps:

  • In a 5-to-6-quart slow cooker, combine beef, garlic, oregano, rosemary, and broth. Season with salt and pepper. Cover and cook on high until beef is tender and can be pulled apart with a fork, 6 to 7 hours.
  • Preheat oven to 275 degrees. In a large Dutch oven, combine beef, garlic, oregano, rosemary, and broth. Season with salt and pepper. Cover and cook until beef is tender and can be pulled apart with a fork, 5 to 6 hours.
  • With a slotted spoon, transfer beef to a large bowl; with two forks, shred beef, discarding fat. Moisten beef with 1 cup cooking liquid; reserve remaining liquid. Refrigerate leftover beef in an airtight container, up to 5 days.

Nutrition Facts : Calories 200 g, Fat 12 g, Protein 20 g, SaturatedFat 5 g

BEEF POT ROAST



Beef Pot Roast image

This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.

Provided by Teresa C. Rouzer

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 2h20m

Yield 8

Number Of Ingredients 7

2 teaspoons olive oil
4 pounds boneless chuck roast
1 onion, chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
  • Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

Nutrition Facts : Calories 550.6 calories, Carbohydrate 1.6 g, Cholesterol 161 mg, Fat 41.9 g, Fiber 0.3 g, Protein 39.4 g, SaturatedFat 16.6 g, Sodium 445.7 mg, Sugar 0.6 g

CHUCK ROAST FOR TWO



Chuck Roast for Two image

This is a tasty roast for 2 or even 1. It is just me at home so I cut my roast in half. Will feast on this roast with some heavenly mashed potatoes covered in gravy and a nice veggie to go with it. With the leftovers...well I will saute up some mushrooms to add to the gravy, cube the left over roast to add along with it....and then serve over noodles or rice. I will have another meal for another day without much preparation for it.

Provided by Sandylee

Categories     Roast Beef

Time 2h15m

Yield 2 serving(s)

Number Of Ingredients 12

1 (1 1/2 lb) chuck roast, abt 1 1/2 lbs (I cut a 3lb roast in half, froze the other half for another time)
1 tablespoon oil
1 onion, cut in large dice
1 teaspoon beef base
1 cup hot water
1 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 teaspoon herbes de provence
1 teaspoon Gravy Master
1 tablespoon flour
1 tablespoon water

Steps:

  • In a small bowl mix together the salt, pepper, and garlic powder ( it makes for a better distribution of the seasonings).
  • Sprinkle beef with the mixed seasoning on all sides.
  • Brown the chuck roast in the oil on all sides (I use my Le Creuset 2-Quart Round French Oven).
  • Add the onion to the pot and saute until light golden color.
  • Dissolve the beef base in hot water.
  • Pour the resulting broth around the roast in the pot.
  • Bring the broth up to a bubble, immediately cover, and turn down the heat to a simmer.
  • Cook at a simmer for 1 1/2 to 2 hours or until the meat is fork tender.
  • Remove meat from pan and keep warm by covering with foil.
  • Mix the flour and water together to create a slurry.
  • Add the gravy master to simmering broth.
  • Slowing pour the slurry into the pan while stirring with a whisk to ensure no lumps form.
  • Simmer for a couple of minutes to cook the flour.
  • Taste and correct seasoning with additional salt, pepper, and garlic powder blend if needed.
  • NOTE: The salt, pepper, garlic powder blend is actually Paula Deen's House Seasoning, see recipe #57340.

Nutrition Facts : Calories 574.9, Fat 27.6, SaturatedFat 10.2, Cholesterol 224.5, Sodium 1170.8, Carbohydrate 9.7, Fiber 1.1, Sugar 2.4, Protein 73

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