a white plate topped with meat and broccoli

The Roediger House Meal No. 1145 Beef Tender Chuck Roast

Brown the Chuck Roast. This sears in the flavor before the slow cooking starts. Chop the onions and potatoes into large chunks. Chop the carrots into large chunks if you are not using baby carrots. Place roast and vegetables in the crockpot. Pour the beef broth over the roast and vegetables in the crockpot.

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Instructions. Combine the dry rub ingredients and mix well. Season the roast with the dry rub and allow the meat to rest for at least one hour. Set your smoker to 250F and use hickory or pecan for smoke. Place the chuck tender roast on the smoker and cook for three hours or until the internal temperature reaches 160F.

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Once the oil is hot, sear your pot roast for 2-3 minutes on each side. Once a golden-brown crust has formed, add 1 tablespoon of minced garlic, 4 sliced carrots, 4 ribs of celery, and 1 pound of potatoes. Cook. Pour in 2 cups of beef broth and 1 cup of red wine, then add 2 bay leaves and 2 tablespoons of butter on top of the chuck roast.

Nothing compares to the flavor of a slow cooked chuck roast. The tender

Hello everyone! In this video I learned how to cook Chuck Tender Roast! It is the perfect cut of meat for any shredded beef recipe! Here's the recipe I tried.

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Beef Broth - You'll use one can of beef broth. Liquid helps make the roast super juicy and tender. Fresh Herbs - Fresh Sprigs of Thyme and Fresh Sprigs of Rosemary; Kosher Salt and Pepper - You'll season the chuck roast liberally and season the veggies as well. Dutch Oven - I used a 6qt dutch oven. You can use another oven-safe, heavy pot as.

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Pour tomato mixture over roast. Cook, covered, on low until meat is tender, 5-6 hours. Remove roast. Strain cooking juices, reserving vegetables. Transfer juices to a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes.

How To Cook Beef Chuck Tender Roast

Step. 1 Sprinkle the chuck roast all over with 4 teaspoons of the salt and 2 teaspoons of the pepper. Step. 2 In a large skillet, heat 2 tablespoons of the olive oil over medium-high. Place the meat in the skillet and sear it until browned on all sides, 12 to 16 minutes total. Transfer the meat to a 6 1/2-quart slow cooker.

a white plate topped with meat and broccoli

Using a sharp knife, trim any excess fat from the meat. Sprinkle the meat with salt and black pepper to taste. In a 4- to 6-quart Dutch oven, heat 2 tablespoons vegetable oil or olive oil over medium-high heat. Brown the meat in the hot oil on all sides. Drain the fat. 3. Simmer the Pot Roast on the Stove.

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Preheat your oven to 325°F (165°C). Meanwhile, heat a large oven-safe skillet or Dutch oven over medium-high heat. Add a tablespoon of oil and sear the chuck tender roast on all sides until it develops a deep golden brown crust. This step will help lock in the juices and enhance the flavor of the roast. 4.

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Place the reserved chuck tender roast into the ingredients in the Dutch oven, spooning some of it over the top of the roast to cover it if it's not submerged. Cover the Dutch oven with a lid and place it onto the center oven rack. Cook the roast for 3 1/2 - 4 hours, OR until very fork-tender and the roast shreds apart easily.

Beef Chuck Roast

Step 1: Preheat The Oven. The first step in preparing a chuck roast is preheating the oven to 350°F. This ensures that the roast is cooked evenly and slowly, allowing the fat to slowly render and the meat to become tender and juicy. Step 2: Season The Chuck Roast.

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Leave at room temperature for 45 minutes. Preheat the oven to 325 degrees. Mix together 2 tbsp of olive oil, black pepper, garlic powder, smoked paprika, thyme, and crushed red pepper flakes, and brush the mixture onto the chuck roast. Preheat a cast-iron skillet to medium-high with the remaining olive oil.

This beef chuck roast is tender and juicy cooked in the oven using a

Place the carrots, potatoes and celery at the bottom of the slow cooker. Nestle the seared chuck tender on top. Pour the braising liquid you made over all that, straight from the pan. Add the 1 1/4 cup of beef broth and the fresh herbs (thyme and oregano). Close the lid.

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In a large Dutch oven, place the butter and vegetable oil over medium high heat. Once hot and the butter is melted, add the seasoned beef and sear until golden brown on all sides. Remove to a plate and set aside. Toss together the onion, garlic, carrots, celery, potatoes, rosemary in the pan.

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Pat beef chuck tender dry with paper towels. 3. Season beef chuck tender with salt, pepper, and garlic powder. 4. Place beef chuck tender in a roasting pan and roast for 25 minutes. 5. Remove from oven and let beef chuck tender rest for 10 minutes before slicing.

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Transfer the roast and any drippings on the plate to the instant pot. Add the bay leaves. Secure the lid, making sure the release valve is set to close. Set the controls to high pressure and cook for 75 minutes. After the cook time has elapsed, let the pressure release naturally for 15 - 20 minutes.