Tender Fall-Apart Chuck Roast

Tender Fall-Apart Chuck Roast
It's good to share

I’ve tried it in a slow cooker, and I’ve tried it in an oven. I’ve even tried it simmered on the stovetop, and one thing I know for sure is that sometimes a roast comes out tender and sometimes it doesn’t. 

This is my foolproof way to make a chuck roast just fall apart and melt in your mouth. 

The secret could be low and slow heat or the liquid I pour over top, but whatever the trick is, it’s my favorite way to make it. Chuck roast is what you need. 

  1. Chuck: From the front portion of the animal. Look for chuck roast, shoulder steak, boneless chuck roast, chuck shoulder pot roast, chuck seven-bone pot roast, or beef chuck arm.

It will look similar to the cut above. Flat, marbled with fat and about 3-5 pounds.  The difference between chuck roast and chuck steak is simply the cut. Chuck is an inexpensive beef that comes from the muscle between the neck and shoulder blade of the beef cattle. 

I’ve got a friend named Vicky who was a full fledged butcher back in the day and could probably tell us more about cuts of beef, but for now, this is all we need to know. 

This is a one pot meal with mushrooms and carrots. you could also add potatoes if you’d like. 

See what I mean? It just falls apart, and the juices are rich and flavorful. I would guess it would feed about 6-8 people, but for the two of us, it makes dinner, sandwiches for the next day and even some to freeze for later. 

 

Fall Apart Chuck Roast with Mushrooms & Carrots
Print
Ingredients
  1. 1/4 cup olive oil
  2. 3-5 pounds chuck roast
  3. 2 Tablespoons minced garlic
  4. 1 (10.5 ounce) can beef broth
  5. 1 beef bouillon cube, crumbled
  6. 2 Tablespoons Worcestershire sauce
  7. 2 Tablespoons dry minced onion
  8. 1 teaspoon garlic powder
  9. 1 teaspoon onion powder
  10. 1 teaspoon salt
  11. 1 teaspoon freshly cracked black pepper
  12. 1 teaspoon dried thyme
  13. 1 teaspoon dried parsley (optional)
  14. 2 bay leaves
  15. 8 ounces fresh, sliced mushrooms
  16. 6-8 fresh whole carrots, scraped and tops removed
Instructions
  1. Preheat oven to 425 degrees.
  2. In a large cast iron skillet, add olive oil and heat on medium high heat. Add roast and sear both sides about 3-5 minutes. Place in large covered heavy baking dish and top with minced garlic, rubbing into crevices on both sides.
  3. In a large bowl, whisk together broth, crumbled bouillon cube, Worcestershire sauce, minced onion, garlic powder, onion powder, salt, pepper, thyme, parsley and bay leaves. Pour over roast in pan.
  4. In the same cast iron skillet, cook mushroom in leftover oil on medium heat, stirring, until barely limp and add to the roasting pan. Add the carrots and cover. If the pan you're using doesn't have a tight fitting lid, use foil and seal well.
  5. Cook for 30 minutes at 425.
  6. Turn oven down to 300 degrees and continue cooking for 4 hours. Test and make sure it falls apart. If not, cook an additional hour.
Paula Todora http://paulatodora.com/


Leave a Reply

Your email address will not be published. Required fields are marked *