Best 11 Chuck Pot Roast Recipes

CROCK POT - BEST CHUCK ROAST

Steps:

• Cut vegetables and place in crock in the following order: carrots, celery, onion and potatoes. Sprinkle with salt.
• Brown roast in vegetable oil and place on top of vegetables in crock pot. (More salt may be sprinkled on roast.).
• In a small bowl mix cream of mushroom soup, ketchup, worcestershire sauce and water. Pour over roast.
• Cover with crock pot lid and cook 1 hour on high and 4 hours on low. Serve over rice.
• Enjoy!

CROCK POT CHUCK ROAST WITH VEGETABLES

Steps:

• Place vegetables in pot in order given.
• Place roast on vegetables.
• Mix remaining ingredients together.
• Pour over roast.
• Cook on hi for 5 hours or low for 8 hours.
• Thicken with a little flour and water if desired.

RICH BRAISED CHUCK POT ROAST

Steps:

• Massage the roast with the seasoning.
• Preheat the oven to 325 degrees.
• Heat a cast iron skillet with bacon grease and sear the roast on all sides until browned.
• In a Dutch oven add the roast and pour in the wine.
• Place in the oven, covered, for 5 hours.
• Check occasionally if additional wine is needed.
• Remove roast and add the vegetables and beef stock and return to the oven for an additional 1.5 hours, covered.
• Check for doneness, the meat should be extremely tender, and the vegetables roasted to an almost a caramelized state.
• Remove from the oven and let the meat rest 10 minutes before slicing.
• Serve with mashed potatoes and all the vegetables and jus on top.
• Enjoy!

CROCK POT CHUCK ROAST

Steps:

• 1. Peel and cut up potatoes in 1 inch pieces.
• 2. Peel carrots and cut into large pieces.
• 3. Put in Crock pot.
• 4. Add the onion mix, beef broth and water. Sprinkle in the spices
• 5. Mix the 1/4 cup cornstarch with water to dilute and add to the other ingredients.
• 6. Cut up beef into large pieces and add to the rest of ingredients and toss.
• 7. Cook on low for 8 to 9 hours.

TANGY CHUCK WAGON POT ROAST

Steps:

• Pat roast dry with paper towels; sprinkle lightly with salt & pepper.
• In a heavy pot or Dutch oven, heat oil until hot; add roast & cook until browned on all sides.
• Remove from pot & keep warm.
• Pour off any excess fat.
• Add next 7 ingredients& mix well.
• Return beef to pot, cover & cook in a preheated 350F oven for 1 1/2 hours.
• Spoon off any excess fat.
• Add vegetables, bring to a boil, reduce heat, cover & simmer for about 1 hour or until beef is fork-tender & veggies cooked to your liking.

RICH BRAISED CHUCK POT ROAST IN THE CROCK POT

Steps:

• Massage your roast with the seasonings.
• Heat a cast iron skillet, add the bacon grease and get that smoky hot.
• Sear the roast on all sides.
• Add the wine, diced tomatoes with the liquid from the can, and beef stock to the crock pot along with the roast.
• Cover and cook on low for 8 hours.
• Remove roast and place in a covered dish on the side.
• Add all the vegetables to the crock pot, cover and cook on high 1.5 hours, or until done to your likeness.
• Slice the roast and serve with all the vegetables and sauce.

CROCK POT CHUCK ROAST

Steps:

• Put all ingredients into crockpot.
• Cook on low for 8 hours.

DUTCH OVEN CHUCK POT ROAST

Steps:

• 1. Method: In a braising pan or large heavy enameled cast iron casserole, brown the roast on all sides in the oil until the outside is slightly charred and richly colored. Remove all but 2 tablespoons of the remaining fat.
• 2. Salt and pepper the meat to taste, and sprinkle with an herb. Thyme is a favorite because it has a pungency that is most effective with beef, but you could use rosemary or summer savory, which would give an entirely different quality. Add the bay leaf, cinnamon, onions, garlic, parsley, and leek. Pour in the liquid of your choice and bring to a boil. Reduce the heat, cover the pot, and either simmer on top of the stove over very low heat, allowing 30 to 35 minutes per pound, or cook in a 325°F oven, allowing 35 minutes a pound, about 3 hours, until the meat is quite tender. Add more liquid if needed.
• 3. Remove the meat to a hot platter to rest for about 15 minutes and skim the fat from the pan juices. If you want more gravy, strain the liquid, pour additional wine or beef stock into the pan and bring to a boil. Thicken the juices with little balls of butter and flour, kneaded together. Let it reduce until it lightly coats a spoon

ASIAN CHUCK POT ROAST WITH VEGGIES AND UDON NOODLE

Steps:

• Season meat with pepper and very lightly salt. I didn`t salt because the soy and hoisin has plenty of sodium.
• In a hot pan brown the meat in oil until well seared on all side.
• Combine Sauce ingredients except for water in a blender, blend till smooth.
• Place sauce in crock pot stir in water. Place browned meat into liquid.
• Add optional thai chili`s if desiring extra heat.
• Place lid on and cook for about 4-6 hours in crock-pot on high.
• Remove meat, (it should be very tender and fall apart) placing on a plate cover to keep warm.
• Add the carrots, peppers, mushrooms, and broccoli.
• Cover and cook another 5-15 minutes until desired texture of veggies is reached.
• Toss in fresh udon noodle mixing in to heat and combine with veggies.
• Place noddle mixture on a platter and top with meat.
• Garnish with green onions, cilantro, and or basil, and serve.
• Optional:.
• Shred beef while the veggies cook and stir into the noodle mixture.

EASY CROCK POT CHUCK ROAST

Steps:

• 1. Put onions in bottom of crock pot.
• 2. Place meat on onions.
• 3. Sprinkle contents of dry onion soup mix over meat.
• 4. Pour entire bottle of chili sauce over meat.
• 5. Pour beer around meat.
• 6. Cover crock pot and cook on high for 1 hours and then on low for 6 hours. (or cook on low for 6-8 hrs).
• 7. Serve.

CHUCK POT ROAST

Steps:

• Fry the garlic and the meat with the oil until brown in a medium pot.
• Mix beer, soup mix and salt in a blender.
• Pour it on top of the meat and let it simmer for about 2 hours, turn the meat every 1/2 hour.