Kickstart your culinary adventure with this Angus beef chuck roast recipe that promises tenderness and flavor in every bite. Perfect for a cozy dinner or a special occasion, this dish is a testament to the magic of slow cooking.
Why This Recipe Works
- The marbling in Angus beef chuck roast ensures juicy, flavorful results after slow cooking.
- Slow roasting at a low temperature breaks down connective tissues, making the meat incredibly tender.
- A simple yet powerful blend of herbs and spices enhances the natural flavors of the beef without overpowering it.
Ingredients
- 3-4 lbs Angus beef chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup beef broth
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, sliced
Equipment Needed
- Dutch oven or heavy-bottomed pot
- Measuring spoons
- Knife and cutting board
- Tongs
- Meat thermometer
Instructions
Preheat and Prepare
Preheat your oven to 325°F. While the oven heats, pat the chuck roast dry with paper towels. This step is crucial for achieving a good sear. Mix the salt, pepper, garlic powder, onion powder, thyme, and rosemary in a small bowl. Rub this mixture all over the roast, ensuring it’s evenly coated. Tip: Letting the roast sit at room temperature for 30 minutes before cooking promotes even cooking.
Sear the Roast
Heat the olive oil in your Dutch oven over medium-high heat. Once hot, add the roast and sear for about 3-4 minutes per side, or until a deep brown crust forms. This step locks in the juices and adds depth of flavor. Remove the roast and set it aside on a plate.
Cook the Vegetables
In the same pot, add the chopped carrots, celery, and onion. Cook for about 5 minutes, or until they start to soften. This not only flavors the vegetables but also deglazes the pot, incorporating those delicious browned bits into the dish.
Slow Roast to Perfection
Return the roast to the pot, nestled among the vegetables. Pour in the beef broth. Cover the pot with a lid and transfer it to the preheated oven. Cook for about 3 hours, or until the meat is fork-tender. Tip: Check the roast at the 2.5-hour mark to ensure it’s not overcooking.
Rest and Serve
Once done, remove the pot from the oven and let the roast rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful dish. Serve with the cooked vegetables and a ladle of the cooking juices.
Tips and Tricks
For an even more flavorful roast, consider marinating the beef overnight in the spice rub. If you’re short on time, a quick 30-minute marinade will still impart great flavor. When searing, avoid moving the roast around too much; letting it sit ensures a better crust. If your roast is larger or smaller than the recipe calls for, adjust the cooking time accordingly—about 1 hour per pound. Finally, for a thicker gravy, you can mix a tablespoon of cornstarch with two tablespoons of water and stir it into the cooking juices after removing the roast, then simmer until thickened.
Recipe Variations
- For a smoky twist, add a teaspoon of smoked paprika to the spice rub.
- Incorporate red wine into the cooking liquid for a richer flavor profile.
- Add potatoes to the pot during the last hour of cooking for a complete meal.
- For a spicy kick, include a diced jalapeño or a teaspoon of crushed red pepper flakes with the vegetables.
- Experiment with different herbs like oregano or sage for a unique flavor.
Frequently Asked Questions
Can I cook this recipe in a slow cooker? Absolutely! After searing the roast and cooking the vegetables, transfer everything to a slow cooker and cook on low for 8 hours or on high for 4-5 hours. The slow cooker is a great alternative for busy days.
How do I know when the roast is done? The roast is done when it’s fork-tender and easily pulls apart. A meat thermometer should read at least 145°F for medium-rare, but for this recipe, cooking it until it’s well-done (around 200°F) ensures maximum tenderness.
Can I freeze the leftovers? Yes, this roast freezes beautifully. Store it in an airtight container with some of the cooking juices to keep it moist. It’ll keep for up to 3 months. Thaw in the refrigerator overnight before reheating.
Summary
This Angus beef chuck roast recipe is a foolproof way to achieve a tender, flavorful meal that’s perfect for any occasion. With simple ingredients and straightforward steps, it’s a dish that promises to impress.