Indulge in a restaurant-quality chuck roast experience from the comfort of your home.
This recipe guarantees a moist, tender, and incredibly flavorful roast that will leave your taste buds craving more. Don’t miss out—grab your apron and start cooking!
Restaurant-Quality Chuck Roast Recipe at Home: Moist, Tender and Flavorful!
Have you ever tried to cook a chuck roast, only for it to turn out tough and chewy? I was in the same boat until I stumbled upon a game-changing recipe!
After one attempt, my chuck roast tasted as delectable as a high-end ribeye, with tender, fall-apart meat that had everyone begging for seconds. The secret? A blend of Middle Eastern spices and a foolproof braising technique. Trust me, this is one recipe you’ll want to try ASAP!
Chuck Roast Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Serving: 8 peoples
Ingredients
- 5 pounds bone-in chuck roast, boneless works too
- 4 teaspoons kosher salt
- 1 1/2 teaspoon pepper
- 1 tablespoon avocado oil, or any other vegetable oil
For the Spice Blend
- 1/2 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 1/4 teaspoon clove
- 1/2 teaspoon cumin
- 1/4 teaspoon cardamom
- 1/2 teaspoon coriander
For Braising the Chuck Roast
- 3 small onions, sliced
- 1 teaspoon salt, for the onions
- all of the spice mix
- 6 cloves garlic, smashed, with peel still on
- 1 tablespoon apple cider vinegar
- 3 large bay leaves
- 4 cups water
For the Gravy
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons water
- 1 tablespoon apple cider vinegar
Instructions
- To achieve the best results, preheat your oven to 325°F (163°C). Begin by generously seasoning both sides of the chuck roast with salt and pepper. Ensure that the meat reaches room temperature by letting it sit out for approximately one hour before you begin cooking. This step is crucial as it allows for more even cooking throughout the entire roast.
- In the oven, heat the oil until it shimmers. Add the chuck roast and sear it on all sides until a rich, deep brown crust forms. Once seared, remove the chuck roast from the oven and set it aside.
- Add the sliced onions to the pan, along with a pinch of salt to season them. Sauté the onions for a few minutes until they become soft.
- Mix the spices thoroughly and add them to the onions. Continue cooking the mixture for an additional 4-5 minutes. This allows the flavors to meld together, enhancing the overall taste of your dish.
- Add the smashed garlic, apple cider vinegar, and bay leaves to the pot. Pour in the water, making sure to scrape the bottom of the pot to incorporate any browned bits for extra flavor.
- Place the chuck back into the baking dish, cover it, and bake for 3 to 4 hours. While my chuck was very tender after 3 hours, I opted to leave it in the oven for an additional hour for optimal tenderness.
- It is crucial to test the beef at the 3-hour mark and allow more time if necessary to reach the desired tenderness.
- Once the chuck roast is tender and falling off the bone, carefully remove it from the pot and place it on a platter to keep warm.
- Next, strain the vegetables from the cooking liquid, setting the vegetables aside. Pour the strained liquid back into the pot and set it over medium heat.
- In a separate bowl, combine 1 1/2 tablespoons of cornstarch with 1 1/2 tablespoons of water. Whisk the mixture until the cornstarch is fully dissolved.
- Pour the slurry into the pot containing the juices. Add one tablespoon of apple cider vinegar. Whisk the mixture thoroughly and bring it to a simmer.
- Allow it to cook for a few minutes; it will begin to thicken. Taste the sauce and adjust the seasoning with salt and pepper as needed. Once the mixture has reached your desired thickness, remove it from the heat and transfer it to a gravy bowl.
- Place the chuck roast on a bed of creamy mashed potatoes. For an added touch of flavor, generously drizzle savory gravy over the top before serving. This combination of tender chuck roast, smooth mashed potatoes, and rich gravy creates a comforting and satisfying meal.
How to make Chuck Roast video:
Source: hungrypaprikas