Boneless Beef Chuck Roast
Beef chuck roast is an excellent cut of meat. Chuck roast is the cut of meat from the shoulder of the cow. It is typically very thick and a good chuck roast has lots of marbling in the roast. Because of the thickness of this meat, it typically will take around 3 – 4 hours of cooking time at a lower heat (325 degrees or so) for a delicious melt-in-your-mouth tasting roast.
These are some different suggestions in preparing your beef chuck roast:
- Inject roast with beef broth ~or
- Insert garlic cloves (chopped) into areas of roast ~or
- Salt and pepper raw meat liberally ~or
- Season roast with chili powder (not too many do this) ~or
- Paula Deen way: salt, black pepper, garlic powder ~or
- Liquid Seasonings: try Worcestershire sauce, mesquite, or liquid smoke.
Let sit for several minutes ~or
- Italian seasoning ~or
- before adding seasonings, coat roast with flour to help thicken the juices ~or
- Montreal steak seasoning
After seasoning your special way, sear your roast over medium high heat in a couple of TBS of olive oil for 4 minutes or so on each side. This is a good way of “browning” the meat as it won’t brown when it is cooking in liquids.
Most pot roasts are made with what is called a “mirepoix”. This is a combination of carrots, celery, and onions. It is also used in stews, soups, stocks, and sauces.