"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-10-2008, 03:54 PM   #1
Assistant Cook
 
Join Date: Dec 2008
Posts: 1
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

__________________

stella080607 is offline   Reply With Quote
Old 12-10-2008, 03:57 PM   #2
Sous Chef
 
bowlingshirt's Avatar
 
Join Date: May 2007
Location: Compton
Posts: 551
My wife cooks these in a crock pot with a little water and seasonings...adds potatoes and veggies, too. Fall apart tender and yummy.
__________________

__________________
Official member of the club
Vegans die from arrogant smugness & sprout rot. - pighood
bowlingshirt is offline   Reply With Quote
Old 12-10-2008, 03:59 PM   #3
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,070
I agree with bowlingshit. IMO a chuck roast like that is better braised than dry roasted. It's perfect for pot roast.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 12-10-2008, 04:11 PM   #4
Executive Chef
 
Join Date: Jul 2008
Location: central Ohio
Posts: 3,130
I was just going to say the same thing! Crockpot will make the best results IMO....or a dutch oven
__________________
"Many people have eaten my cooking & gone on to lead Normal lives."

deelady is offline   Reply With Quote
Old 12-10-2008, 04:13 PM   #5
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,440
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.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 12-10-2008, 04:20 PM   #6
Senior Cook
 
Join Date: Dec 2008
Posts: 123
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.
anni is offline   Reply With Quote
Old 12-10-2008, 05:58 PM   #7
Head Chef
 
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
Yep. What everybody else said.

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

Lee
QSis is offline   Reply With Quote
Old 12-10-2008, 06:14 PM   #8
Head Chef
 
Join Date: Mar 2008
Location: Mentor, OH
Posts: 1,037
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.
JoeV is offline   Reply With Quote
Old 12-10-2008, 06:34 PM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,094
Boneless chuck roast is my 'go to' cut for slow cooking dishes. I use it for pot roasts, beef stews, chili and soups.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 12-10-2008, 07:14 PM   #10
Senior Cook
 
Join Date: Dec 2008
Posts: 123
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.
anni is offline   Reply With Quote
Old 12-10-2008, 07:19 PM   #11
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Pulled chuck roast.... nifty idea, Joe.

I've only done mine in a crock pot/slow cooker, but is there a difference between that and what the OP asked? Couldn't this be adapted?

I place my chuck roast on carrots to keep it out of the juice anyway. Wouldn't putting the roast in a roasting pan on a rack, with the oven at say 275F, some juice in the pan and a lid on produce the same results as using a slow cooker? Just in case they don't have a slow cooker....
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 12-10-2008, 08:20 PM   #12
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,094
Quote:
Originally Posted by pacanis View Post
Pulled chuck roast.... nifty idea, Joe.

I've only done mine in a crock pot/slow cooker, but is there a difference between that and what the OP asked? Couldn't this be adapted?

I place my chuck roast on carrots to keep it out of the juice anyway. Wouldn't putting the roast in a roasting pan on a rack, with the oven at say 275F, some juice in the pan and a lid on produce the same results as using a slow cooker? Just in case they don't have a slow cooker....

I think the OP was asking about cooking it as a roast beef - like medoium rare or similar.

A slow cooker and a dutch oven on the stovetop or in the oven will yield similar results. With these methods, the meat is enclosed in a smaller container and the internal temperature of the roast is much higher than when it's dry roasted.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 12-10-2008, 09:45 PM   #13
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Thanks, Andy.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 12-10-2008, 10:42 PM   #14
Head Chef
 
Mama's Avatar
 
Join Date: Feb 2008
Location: Georgia
Posts: 1,810
I do my chuck roast in the crock pot or pressure cooker. I like to season it with some Liptons Beefy Onion Soup Mix.
__________________
www.Mamas-Southern-Cooking.com
Mama is offline   Reply With Quote
Old 12-11-2008, 12:15 AM   #15
Head Chef
 
MexicoKaren's Avatar
 
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
I'm with Mama - brown it really well after dredging it with flour. Put some carrots, onions and potatoes under it, pour a package of Lipton's Onion soup over it, and let it cook 6-8 hours. It will make its own gravy.
__________________
Saludos, Karen
MexicoKaren is offline   Reply With Quote
Old 12-11-2008, 04:57 AM   #16
Senior Cook
 
Join Date: Oct 2004
Location: NE Ohio
Posts: 433
I put potatoes, carrots, onions and mushrooms in the bottom of a crockpot. Brown the roast and put on top of veggies. Add 1 can French Onion soup and cook for 6-8 hours. It gives it a wonderful taste.

Barb
__________________
www.coolfreebielinks.com
homecook is offline   Reply With Quote
Old 12-11-2008, 01:39 PM   #17
Cook
 
Join Date: Nov 2008
Posts: 79
I will second (or third?) the pulled beef! My family prefers pulled beef over pork, so I'll take a chuck roast, pat it dry, apply some olive oil, garlic and a dry rub (sometimes just salt, pepper & rosemary). I've done them in the oven, but prefer smoking on my Big Green Egg at around 230* until the internal temp is 205*. This ensures that all the fat and connective tissues have completely broken down. After it comes out I put it in a cooler for an hour or so to rest and then pull/shred. It always turns out moist and tasty.
70chevelle is offline   Reply With Quote
Old 12-27-2008, 11:35 AM   #18
Senior Cook
 
Join Date: Nov 2007
Location: Georgia
Posts: 218
Quote:
Originally Posted by Andy M. View Post
I think the OP was asking about cooking it as a roast beef - like medoium rare or similar.

A slow cooker and a dutch oven on the stovetop or in the oven will yield similar results. With these methods, the meat is enclosed in a smaller container and the internal temperature of the roast is much higher than when it's dry roasted.
Correct! If you want to use your oven, you can put the roast in an oven bag...(I am big fan of meats in oven bags, as you throw them away after wards) I did this before as my crock pot was being used as a warmer for appetizers. I sear it first as well...
Bacardi is offline   Reply With Quote
Old 01-06-2009, 09:09 AM   #19
Sous Chef
 
bowlingshirt's Avatar
 
Join Date: May 2007
Location: Compton
Posts: 551
Quote:
Originally Posted by jennyema View Post
I agree with bowlingshit.
Although the Mods here don't like to agree with me, I'm sure they have called me that before




*edit* LOL, you are a Mod
__________________
Official member of the club
Vegans die from arrogant smugness & sprout rot. - pighood
bowlingshirt is offline   Reply With Quote
Old 01-06-2009, 10:13 AM   #20
Sous Chef
 
RobsanX's Avatar
 
Join Date: Nov 2008
Location: Wisconsin, USA
Posts: 526
So what's the reason for putting the roast on top of the vegetables in a crock pot? Is it to keep the roast off the bottom, or to keep the veg submerged? I sure don't like cooking vegetables for that long!
__________________

RobsanX is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 06:14 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×