Beef Chuck 7 Bone Roast 11 Pounds

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Chuck roast is a thick cut of meat that comes from the shoulder of the cow. It has a rich, delicious flavor that makes it a classic dish for a home-cooked meal. Prep, season, and brown your meat over a stove for a juicy, soft roast. For tender, pull-apart meat, you can either slow cook or oven cook the roast.

Ingredients

• 3–4 pounds (1.4–1.8 kg) chuck roast
• 4 tablespoons (59 mL) olive oil
• 2 onions, peeled and chopped
• 2 carrots, peeled and chopped
• 2 Yukon gold potatoes, peeled and chopped
• 1  fl oz (30 mL) dry onion soup seasoning mix
• Salt, pepper, and paprika to taste

1. 

   1

   Season the chuck roast with salt, pepper, and paprika. Place the chuck roast on a flat surface and season the top liberally with an even mixture of salt, pepper, and paprika. Flip the chuck roast over and season the bottom side as well, leaving the sides bare.

   • If the chuck roast is frozen, defrost it in your fridge or microwave before cooking it.
   • Leave the seasoned chuck roast in your fridge overnight for a stronger flavor.

2. 

   2

   Chop and season the vegetables. Chop the onions, carrots, and potatoes and place them in an airtight zip-top plastic bag. Add 2 tablespoons (30 mL) of olive oil and the dry onion soup mix to the bag and shake to coat the vegetables in the seasoning.^[1]

   • For a milder seasoning, you can toss the vegetables with a mix of salt and pepper instead.

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3. 

   3

   Heat 2 tablespoons (30 mL) of olive oil in a skillet. Place a skillet over your stove and turn it to medium heat. Coat the skillet in the remaining 2 tablespoons (30 mL) of olive oil and let the pan heat up until the surface begins to crackle.^[2]

   • Choose an oven-safe skillet if you plan to bake your chuck roast so you can put it directly in the oven.

4. 

   4

   Brown the roast on each side for 4-5 minutes. Place the roast in the pan and sear the bottom side for 4-5 minutes or until it turns brown, Then, flip the roast over and sear the other side for 4-5 minutes or until it browns as well.^[3]

   • This will create a crust over the roast that helps keep in moisture and flavor while you cook it.
   • At this stage, the center of the chuck roast will still be raw. You will cook the entire roast by baking or slow cooking it later on.

5. 

   5

   Remove the chuck roast and place it on a plate. Remove the seared chuck roast from the skillet and set it on a plate. If you won't be finishing the roast in the oven or slow cooker within 2 hours, wrap it in tin foil and put it in the fridge

   • Do not leave the chuck roast out at room temperature for any longer than 2 hours to prevent food poisoning.^[4]

6. 

   6

   Saute the chopped vegetables for 5-10 minutes. Place the chopped vegetables in the skillet for about 5-10 minutes or until the onions become translucent, and the carrots and potatoes have a softer texture.^[5]

   • Like the roast, the vegetables will have more time to cook thoroughly while you bake or slow cook them.

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1. 1

   Preheat your oven to 350 °F (177 °C). While searing your chuck roast, turn on your oven so it has time to heat up before you cook the meat. Try to preheat the oven at least 30 minutes before you cook the roast so it reaches 350 °F (177 °C) when your roast is ready to bake.^[6]

   • You can use a slow cooker instead of an oven for a juicier, more tender roast. Keep in mind, however, that slow cooking meats may take several hours longer.

2. 

   2

   Cover the chuck roast and vegetables in tin foil. Place your chuck roast and vegetables in a baking pan or oven-safe skillet. Cover the top of the chuck roast and vegetables in tin foil, pressing the ends of the foil with your fingers to secure it tightly on top.^[7]

   • Make sure your skillet is oven-safe before you cover it in tin foil. Not every skillet is oven-safe, and you may ruin your chuck roast if you use the wrong skillet.
   • You can also put your chuck roast in a dutch oven as an alternative to covering a pan in tin foil.

3. 

   3

   Bake your chuck roast in the oven for 3-4 hours. Set the pan or skillet in the oven and close the door, setting a timer for 3 1/2 hours. Take the roast out of the oven when the meat browns and develops a tender, pull-apart texture.^[8]

   • Use a meat thermometer to make sure the roast is done cooking before you take it out. To prevent foodborne illnesses, the center of the roast should reach at least 145 °F (63 °C).^[9]

4. 

   4

   Remove the chuck roast from the oven and let it cool, then serve. Take the pan or skillet out of the oven and set it on the stove top. Let the chuck roast rest, covered, for 30 minutes and then serve alongside the potatoes and vegetables.

   • This lets the juices redistribute throughout the roast so the end result is a softer, more flavorful piece of meat.
   • When removing the tin foil, turn your face away to shield it from the hot steam emitting from the roast.^[10]

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1. 1

   Add the roast and vegetables to the slow cooker. Set the roast in the slow cooker and arrange the vegetables around the sides. Slice or cut any larger vegetable pieces that you notice into smaller, bite-sized pieces to help the vegetables roast evenly in the slow cooker.^[11]

2. 2

   Cover the chuck roast and cook for 4-8 hours. Place the slow cooker lid over the roast and turn the slow cooker to low or high. Depending on which setting you choose, cook the chuck roast for the following time:^[12]

   • Low: 6-8 hours
   • High: 3-4 hours

3. 

   3

   Let the chuck roast cool and serve immediately. When the slow cooker's timer goes off, open the slow cooker's lid while turning your face away to shield it from steam emitting from the roast. Arrange portion-sized sections of the roast and vegetables on plates and serve while the roast is still warm.^[13]

   • To prevent food poisoning, use a meat thermometer to make sure the center of the roast reaches at least 145 °F (63 °C).^[14]

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Add New Question

• Question

  Can you cook a chuck roast without vegetables?

  

  Yes. Cook the same as the recipe with vegetables with a can or two of beef broth (depending on how much gravy you might want to make). Use at least one can even if not making gravy.

• Question

  Can I dry roast a small, 2lb. Roast in the oven with a little beef broth to make gravy?

  

  Cheaper cuts are better "wet roasted" (with broth or stock) since they need the moisture to become tender. This method is easier for beginners to help ensure that the final result is not tough or dry.

• Question

  Can I use a pressure cooker?

  

  Yes, follow the manufacturers guidelines. The cook time will be greatly reduced: However, there is an increased risk that the roast will fall apart.

• Question

  What temperature should the oven be set at for Method 3?

  

  Method 3 is for slow cookers. You do not need an oven for a slow cooker. Use the low setting.

• Question

  What is the purpose of cooking the vegetables so long?

  

  To absorb as much of the flavor of the roast as possible, allowing the vegetables to tenderize along with the meat.

• Question

  Can I use frozen veggies instead?

  

  You can, but add them towards the end of the roast's cooking time. They probably only need to cook for about 45 minutes with the meat. If you're using the broth/stock for making gravy, remove your meat, thicken you stock, then add the meat back.

• Question

  What temperature should my oven be on to cook a roast?

  

  Oven-sear seasoned roast in preheated 450°F (230°C) oven for 10 minutes. 3. Reduce heat to 275°F (140°C); roast to desired doneness, removing from oven when 5°F (3°C) below finished temperatures. (The cook time charts are estimates only).

• Question

  What is the difference between stock and broth?

  

  Stocks are prepared with bone and typically do not get seasoned. Broths are prepared without bones, but can include meat. They can also be heavily seasoned and eaten on their own.

• Question

  Can I use a glass pan for cooking a roast in oven?

  

  Yes, just cover the pan with aluminum foil, but don't braise the roast in a glass pan!

• Question

  How long would you cook 5.60 chuck roast in the oven?

  

  About 5 to 6 hours, depending on the method, whether oven or slow cooker. For the slow cooker, add approximately another hour per lb for the oven. Cook about 5 1/2 hours, or until it pulls apart easily with a fork.

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• Store cooked chuck roasts in an airtight container and keep it in the refrigerator for 3-4 days or the freezer for 2-3 months.^[15]

• After cooking the chuck roast, you can also cut it into smaller pieces and add it into stews.

• Don't poke the roast when you turn it over. It will release the juices and if done many times, it can dry out the roast.

Thanks for submitting a tip for review!

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• The cooking times in this recipe are for a 3–4 pounds (1.4–1.8 kg) chuck roast. If your chick roast is larger or smaller, your cooking time may vary.

• Wash your hands before and after cooking with raw beef to prevent food poisoning.^[16]

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Things You'll Need

• Kitchen knives
• Skillet
• Plate
• Stirring stick
• Baking pan
• Tin foil or plastic wrap (optional)
• Internal meat thermometer (optional)
• Slow cooker (optional)

About This Article

Article Summary X

To cook a chuck roast in the oven, season the roast liberally on all sides with salt, pepper, and paprika. Brown the roast in a skillet with hot oil for 4-5 minutes on each side, then remove the roast and set it aside. Toss chopped onions, carrots, and potatoes with dry onion soup mix and olive oil, then saute them in the same skillet for 5-10 minutes. Place the roast and the vegetables in a roasting pan and cover them with foil, then roast them in a 350°F oven for 3-4 hours. Keep reading to learn how to cook your chuck roast in a slow cooker!

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Source: https://www.wikihow.com/Cook-a-Chuck-Roast

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