Mama's chuck roast
Chuck roast is a well-loved and versatile cut of beef that is prized for its rich flavor and tender texture. This classic cut comes from the shoulder of the cow and is well-marbled, making it ideal for slow cooking methods such as braising and roasting.
Chuck roast is popular for its ability to become wonderfully tender and juicy when cooked low and slow, making it the perfect choice for hearty dishes like pot roast and beef stew. Its rich, beefy flavor and succulent meat make it a favorite for cozy family meals and special gatherings.
Whether you're looking to simmer it in a savory stew or roast it with aromatic herbs and vegetables, chuck roast is a go-to option for creating delicious, comforting meals that are sure to satisfy.
Chuck roast is popular for its ability to become wonderfully tender and juicy when cooked low and slow, making it the perfect choice for hearty dishes like pot roast and beef stew. Its rich, beefy flavor and succulent meat make it a favorite for cozy family meals and special gatherings.
Whether you're looking to simmer it in a savory stew or roast it with aromatic herbs and vegetables, chuck roast is a go-to option for creating delicious, comforting meals that are sure to satisfy.
For the best results, watch Tammy make this delicious recipe.
Just click that red arrow and enjoy the show!
Just click that red arrow and enjoy the show!
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RECIPE
Ingredients
- 1 LARGE CHUCK ROAST
- WEBER STEAK N CHOP OR OTHER SEASONING
- 1 CUP SELF-RISING FLOUR
- 1/2 TSP. PEPPER
- 1 TSP. SALT
- 1/8 CUP OLIVE OIL
- WATER
- 1 ONION PEELED & QUARTERED
- 1 STALK CELERY
- 1 BAY LEAF
- 1 KNORR BEEF BOUILLON
- 1 TBSP. DALES STEAK SEASONING (OR USE 2 KNORR BOUILLON)
- 5 MEDIUM POTATOES (RUSSET OR IDAHO)
- 6 FRESH CARROTS (BUY THE WHOLE ONES)
- 6 TBSP. CORNSTARCH
- 1 1/2 CUPS MILK
- Season roast with salt, pepper & dry steak seasoningrub flour all over roast. Brown roast in pre-heated pot after adding oil. Turn roast to brown edges.
- After browning cover with water add onion, bay leaf, celery, Bouillon, Dales-cook on low/medium for 4 hours. Roast should be fork tender. Add washed peeled and quartered potatoes/carrots.
- Cook-medium for 30 minutes or until carrots are soft. To Thicken broth: 1 1/2 cups milk whisked with 3 options: 1) 6 tbsp. cornstarch 2) 1/2 cup flour 3) 1/2 cup brown gravy mix. Make sure you simmer your roast and do not speed up cooking time for a fork tender result! Do not cook on high temperature!
(SERVES 6-8)
