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Old 12-10-2008, 03:54 PM   #1
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Boneless chuck roast - how to cook?

i have a roasting pan with a rack should i use that? what temp and how long? i always mess this up please help

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Old 12-10-2008, 03:57 PM   #2
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My wife cooks these in a crock pot with a little water and seasonings...adds potatoes and veggies, too. Fall apart tender and yummy.
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Old 12-10-2008, 03:59 PM   #3
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I agree with bowlingshit. IMO a chuck roast like that is better braised than dry roasted. It's perfect for pot roast.
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Old 12-10-2008, 04:11 PM   #4
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I was just going to say the same thing! Crockpot will make the best results IMO....or a dutch oven
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Old 12-10-2008, 04:13 PM   #5
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Roast in a pan with some wine. Season it of course. I like sweet wine so that is what i use. Depending on how big it is use about 250 deg for a long time. I usually make a really large one, I live it in the oven overnight.
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Old 12-10-2008, 04:20 PM   #6
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A chuck roast isn't suitable for dry on the rack roasting. I always pat it dry, dredge it in flour, brown it and then cook slowly in a small amount of liquid (maybe 1/2-3/4 c.) on top of the stove or in a crockpot. It will make it's own gravy. You can season it anyway you please (I do this at the beginning - maybe stick garlic cloves in the meat, whatever). Add root vegetables during the last hour of cooking and you'll have a full one pot meal.
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Old 12-10-2008, 05:58 PM   #7
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Yep. What everybody else said.

Here's an easy recipe for a chuck roast Cooks.com - Recipe - Easy Chuck Roast .

Lee
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Old 12-10-2008, 06:14 PM   #8
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After you've enjoyed your pot roast (if there's any left), you might do what a local restaurant here does with the leftovers...shred the meat and mix it with Sweet Baby Ray's BBQ sauce or your favorite BBQ sauce and serve it on a soft bun. It's a whole different flavor because the beef captured the flavors of all the veggies that were cooked with it originally, rather than the traditional smoking or dry rub slow cook method for BBQ beef. This way you get two meals from one at very little additional cost, and a whole different flavor. Be sure to include a side of cole slaw, or plop it on top of the meat in the sandwich.
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Old 12-10-2008, 06:34 PM   #9
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Boneless chuck roast is my 'go to' cut for slow cooking dishes. I use it for pot roasts, beef stews, chili and soups.
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Old 12-10-2008, 07:14 PM   #10
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Quote:
Originally Posted by Andy M. View Post
Boneless chuck roast is my 'go to' cut for slow cooking dishes. I use it for pot roasts, beef stews, chili and soups.
Well, of course, now I want to make a pot of chili with chuck roast.
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