Chuck roast is a flavorful and affordable cut of beef that can be cooked in a variety of ways. Bobby Flay's chuck roast recipes are particularly popular for their bold flavors and innovative techniques. Whether you're looking for a classic braised chuck roast or something more adventurous, Bobby Flay has a recipe that will tantalize your taste buds. With just a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that will impress your family and friends.
Here are our top 6 tried and tested recipes!
BOBBY'S SMOKED CHUCK ROAST
Smoked chuck roast with a burnt end option.
Provided by Bobby
Categories Main Dish Recipes Roast Recipes
Time 7h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat a smoker to 275 degrees F (135 degrees C).
- Combine salt, pepper, garlic powder, and steak seasoning in a bowl. Rub mixture evenly over the roast and place in a baking pan.
- Cook roast in the smoker until meat reaches an internal temperature of 165 degrees F (74 degrees C), 4 to 4 1/2 hours. Wrap roast in aluminum foil and continue smoking until meat reaches an internal temperature of 195 degrees F (90 degrees C), about 1 hour more.
- Remove roast from smoker and let sit for 20 minutes. Leave smoker on.
- Cut meat into cubes and return to the baking dish. Add barbeque sauce and brown sugar.
- Smoke meat for 1 1/2 to 2 hours more.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 9.4 g, Cholesterol 51.7 mg, Fat 12.8 g, Fiber 0.3 g, Protein 13.4 g, SaturatedFat 5.1 g, Sodium 960.8 mg, Sugar 7.3 g
BBQ CHUCK ROAST
This is a cheap but very tasty roast dinner. Cook this on a barbeque spit.
Provided by Sue
Categories Main Dish Recipes Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often.
- Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.
- Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade.
Nutrition Facts : Calories 714.3 calories, Carbohydrate 27.6 g, Cholesterol 172.1 mg, Fat 42.7 g, Fiber 1 g, Protein 47.5 g, SaturatedFat 17 g, Sodium 3190.9 mg, Sugar 18.8 g
BEER-BRAISED CHUCK ROAST AND ONIONS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put oven rack in middle position. Preheat oven to 325F. Pat beef dry and rub with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in oven proof, 5-quart, wide heavy pot over medium high heat until hot - not smoking - and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
- Add onions to pot and saute, stirring, until pale golden, about 10 minutes. Add garlic, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, for two minutes. Add stout and water, bring to a boil, return beef to pot and cover. Braise in oven, turning after one hour until beef is tender - three to three and a half hours total. Let stand uncovered in onion sauce about 30 minutes before serving.
BRAISED CHUCK ROAST
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Season chuck roast liberally with kosher salt and freshly ground pepper. Heat duck fat in dutch oven and brown chuck thoroughly on all sides. Remove meat from pot and set aside.
- Add all vegetables and garlic to remaining hot fat in pot and saute until tender. Add herbs and red wine scraping bottom of pot to remove all browned flavor bits from bottom. Reduce 10 minutes. Add veal stock. Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat. (Add more stock if needed)
- Cover and braise for 1 1/2 to 2 hours or until meat fork slides into meat easily.
- Remove meat from hot pot, cool, cover and refrigerate for 24 hours. Strain braising liquid pushing it through strainer with back of spoon--reserving all possible liquid. Cool, cover and refrigerate for 24 hours. (Keep it separate from meat)
- After 24 hours, remove meat and liquid from fridge. Remove fat from liquid and heat liquid in sauce pan until hot.
- In small sauce pan, make a roux with 1 1/2 tablespoons flour and 1 1/2 tablespoons butter. Cook over low heat from 5 minutes. Add roux to hot liquid, stir and simmer for 2 to 3 minutes. This is your gravy.
- Slice meat 1/2-inch thick and arrange slices in oven-proof dish. Moisten with some of the gravy, cover and heat until meat is hot enough to eat.
- Serve with mashed potatoes or polenta and roasted seasonal root vegetables. Serve gravy on side.
BEEF AND BLACK BEAN CHILI WITH TOASTED CUMIN CREMA (BOBBY FLAY)
I posting this recipe to save it. My husband got this recipe out of Maxim Magazine. We made it to the best of our ability but we had to make substitutions because we just couldn't find some of the chili powders. We ended up just using 5 Tbs. of commercial chili powders in place of the 3 Tbs. of ancho chili powder, 1 Tbs. pasilla chili powder, and 1 Tbs. ground cumin. It was still very good. We also substituted ground buffalo for about 1/2 of the beef. Then we made it extra fancy pants... we topped it with the cumin crema, sliced avocado and apple smoked Gruyere.
Provided by Andi the grate
Categories Black Beans
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Heat two tablespoon of oil in a large pot with a lid over hight heat. Salt and pepper the beef and layer half in the pot.
- Brown on all sides. Remove to a plate and repeat with the remaining oil and meat.
- Remove all but two tablespoons of fat from the pot.
- Cook onions until soft.
- Add garlic and jalapeno, cook for one minute.
- Add ancho powder, pasilla powder, and cumin; cook two minutes.
- Add beer and cook until reduced by half.
- Return beef to pot, add rest of ingredients except beans and lime juice.
- Bring to a boil. Reduce heat to medium, cover, and simmer for 45 minutes.
- For the Toasted Cumin Crema: Whisk together creme fraiche (or sour cream), cumin, kosher salt and black pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- While Crema is chilling, add beans to chili pot and continue cooking till the meat is fork-tender, 20 to 30 minutes.
- Remove from heat; add lime juice and salt and pepper.
- Serve with a spoonful of Toasted Cumin Crema.
BEEF CHUCK ROAST ON THE GRILL
This is very simple, but flavorful. Using this technique I get chuck that is tender but not mushy. And you can cook it rare if you like (the "true carnivore" way lol). I think this works best for chuck, but you can try it with other cuts so long as they are not too thick. Prep time does not include marinating time.
Provided by graffeetee
Categories Roast Beef
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine soy sauce and red wine in the container in which you plan to marinate the roast.
- Dunk the roast in so it's moistened on both sides.
- Sprinkle half the meat tenderizer on one side of the roast.
- Prick the surface with a fork all over.
- Sprinkle oregano and garlic powder to taste.
- Turn the roast over in the marinade.
- Repeat the tenderizer and spices on the other side.
- Flip over again and let rest in the marinade.
- Let marinate at least overnight, turning at least once.
- Cook on the grill to desired doneness. Chuck will come out tender using this technique even if cooked a short amount of time.
- Slice across the grain and serve.
Nutrition Facts : Calories 343.8, Fat 13.8, SaturatedFat 6.2, Cholesterol 149.7, Sodium 1077.3, Carbohydrate 2.1, Fiber 0.1, Sugar 0.4, Protein 49.6
Tips:
- Choose the right cut of meat. Chuck roast is a tough cut of meat, so it needs to be cooked slowly and gently to become tender.
- Brown the meat well before braising. This will help to develop flavor and color.
- Use a variety of vegetables in your braising liquid. This will add flavor and nutrients to the dish.
- Don't be afraid to experiment with different spices and herbs.
- Let the meat rest before serving. This will help to redistribute the juices and make the meat more tender.
Conclusion:
Bobby Flay's chuck roast recipes are a great way to enjoy this affordable cut of meat. With a little time and effort, you can create a delicious and satisfying meal that the whole family will love. So next time you're looking for a hearty and flavorful dish, give one of Bobby Flay's chuck roast recipes a try.
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