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Chuck Roast

Old 03-15-2020, 06:45 AM
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Default Chuck Roast

I am poised to put this 3 pounder in the slow cooker today with vegetables and slow cook seasoning packs. I have been disappointed in the past with the meat just not being tender.

How do you guys do pot roast? Slow cooker and oven are my only choices right now.

Old 03-15-2020, 08:25 AM
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I'd start by rolling that thing in flour and then frying it on all sides in a little oil in the dutch oven on the stove top. You could fry it and then add it to the slow cooker. After nice and crispy on the outside, deglaze with some beef stock or wine, add some water, season and start simmering for a few hours until desired tenderness. I only add the veg about halfway thru the cook.

Many, many delicious ways to skin this particular cat......
Old 03-15-2020, 08:25 AM
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I usually prefer a cast iron Dutch oven, in the oven.
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Old 03-15-2020, 09:04 AM
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I know you said your cooking options were limited but if you could borrow a Sous Vide cooker you will love a chuck roast cooked in it. I cooked a big one a while ago for 34 hours and it tasted just like Prime Rib.
There are some good recipes on line for doing this....




Last edited by marlinpruett; 03-15-2020 at 09:10 AM.
Old 03-15-2020, 11:05 AM
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Pot roast
cast iron shollower pan with lid. Can substitute Dutch oven.
Chop onion, celery, mushrooms.
Brown meat on all sides with a bit of oil. Grapeseed works good. Rub a little oil on roast, and salt/pepper well before Browning.
Remove roast from pan and sauteed veggies in same pan. Might need a touch more oil.
Season veggies. Add oregano and thyme. Also a bit of Montreal steak seasoning.
Add a cup or so, maybe more of red wine and deglaze a bit.
Add roast on top. Add water almost level with meat. Put on the lid and simmer on low for a couple of hours. Always covered.
When meat is as tender as u want it. Make a bit of slurry of flour and cold water. Add slurry all around the meat and stir it in to make the liquid in a gravy. Taste and salt/pepper again if needed. Spoon some gravy on top of meat and sooner 10-15 min more. Needs mashed taters.

Roast
Cast iron Dutch oven.
Cube potatoes, carrots, a bit of onion.
Brown meat as above.
Remove and cook veggies, same seasoning as above.
Add red wine. Half cup or less. Just a bit to steam up. Add meat back in. Cover with lid and put in the oven @ 250 for 1.5 he or so.
Dont overdue. If you have a temp probe, remove at 135 degree.
Needs crusty bread. Taters are built in .

Key difference is meat is in liquid for pot roast. And sitting on top of potatoes for roast.
Old 03-15-2020, 03:55 PM
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i cut em in 3 pcs, then brown in skillet and then to the slow cooker.
Old 03-15-2020, 06:53 PM
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Great ideas and thanks. Part of my issue is my $19.99 cooker, lid does not fit tight at all but still cooks okay. Need to step up my game here a little.

Here is the 3 pounder from today and actually turned out really good. I don't have a meat thermometer but checked cooking temps throughout the day with an IR temp gun.

Finished product at the end was 165 degrees.


Room temp seasoned both sides.


Pan sear in oil


In the cooker, everything else goes on top (test run here before sear)


All of this except about half of the carrots


Ready to turn on for 3 to 4 hours


3.5 hours later


Typical for how this turns out, about 165 meat temp

Old 03-16-2020, 05:51 PM
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Never had a chuck roast turn out bad, put in crock pot for 7-8 hrs or more. falls apart w a fork at that point
Old 03-16-2020, 07:39 PM
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Makes a fine burger
Old 03-16-2020, 07:43 PM
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You gotta let it cook a lot longer and it will be fall apart tender. Let the meat cook for 4 hours then add the veggies and cook a couple more hours.

the lid was not your problem. You didn't cook long enough like 7 or 8 hours. Don't even need a lid. The fat would melt away but your still has a big piece of fat. Try again, cook much longer and I promise it will be way better
Old 03-17-2020, 07:12 AM
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Originally Posted by obx4me View Post
You gotta let it cook a lot longer and it will be fall apart tender. Let the meat cook for 4 hours then add the veggies and cook a couple more hours.

the lid was not your problem. You didn't cook long enough like 7 or 8 hours. Don't even need a lid. The fat would melt away but your still has a big piece of fat. Try again, cook much longer and I promise it will be way better
I think this definitely my issue. This cooker has a high and low setting only with no temp indication. I will try this method next time, maybe even buy a new cooker. I have proven many times now it comes out the same way, so I definitely need to make a change.
Thanks
Old 03-17-2020, 07:21 AM
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In your pics it looks like you only browned one side of the roast...? Needs to be browned to almost a crispy texture on ALL SIDES, including the "sides" on high heat. This caramelizing of the meat will also add to some great flavors during the long cooking time, as well as seal in some juices.

Get it almost black on the outside before the slow cook.
Old 03-17-2020, 07:29 AM
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Originally Posted by Flybull View Post
In your pics it looks like you only browned one side of the roast...? Needs to be browned to almost a crispy texture on ALL SIDES, including the "sides" on high heat. This caramelizing of the meat will also add to some great flavors during the long cooking time, as well as seal in some juices.

Get it almost black on the outside before the slow cook.
Thanks. I did brown the top and bottom but not the sides, I'll remember that for next time.
Old 03-18-2020, 04:10 PM
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I always put in oven, sliced onions on top, covered about 4 hours 325*. Falls apart.
Old 03-19-2020, 09:11 AM
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Originally Posted by marlinpruett View Post
I know you said your cooking options were limited but if you could borrow a Sous Vide cooker you will love a chuck roast cooked in it. I cooked a big one a while ago for 34 hours and it tasted just like Prime Rib.
There are some good recipes on line for doing this....

what temp and for how long?
Old 03-20-2020, 04:28 PM
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google missippi pot roast

4 ingredients in total.

wife does not like spicy.

she didnt even know there were pepperoncinis in it
Old 03-20-2020, 04:34 PM
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They come out better braised in the oven. Any good pot roast recipe should work.

letting that beast sit on the counter an hour before cooking will def help. Low and slow braise.
Old 03-21-2020, 06:32 AM
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We throw the chuck roast in a large crock pot and put a can of Golden Mushroom soup and a can of French Onion soup over the roast. No seasoning required. Cook it on low all day. Couple of hours before you eat, throw in some potatoes and carrots on top.

Best meal you've ever had. And easiest meal you've ever cooked.
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Old 03-21-2020, 06:52 AM
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Originally Posted by Bamaman View Post
We throw the chuck roast in a large crock pot and put a can of Golden Mushroom soup and a can of French Onion soup over the roast. No seasoning required. Cook it on low all day. Couple of hours before you eat, throw in some potatoes and carrots on top.

Best meal you've ever had. And easiest meal you've ever cooked.
this guy knows what’s up. That canned French onion soup works amazing.

We buy chuck roasts, cube, flour, brown, then into the instapot for 35 minutes with a can or two of French onion soup. When it’s done we add a container of sour cream and mix. Over egg noodles mmmmmmmmmm
Old 03-21-2020, 06:53 AM
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Originally Posted by Bamaman View Post
We throw the chuck roast in a large crock pot and put a can of Golden Mushroom soup and a can of French Onion soup over the roast. No seasoning required. Cook it on low all day. Couple of hours before you eat, throw in some potatoes and carrots on top.

Best meal you've ever had. And easiest meal you've ever cooked.

^^^ This sounds great, I like this idea and thanks. You are saying Golden Mushroom ..or do you mean Cream of Mushroom?

Looks like these recipe threads will crank up with all the quarantine...…...

With the grocery store being out of ALL meat EXCEPT corned beef briskets...…..I will need ideas on that as well, no experience here at all. This one keeps until June so plenty of time.

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