September 12, 2022thetipsyhousewife
Chuck Tender Beef Roast with Gravy
What the heck is a Chuck Tender Roast? I asked myself this exact same question when I saw this lump of beef sitting in the meat section of my small town grocery store. It looked rumpy plumpy, and it was a managers special, so I bought it. Now I have heard of a chuck roast and of course I have heard of a tenderloin and have cooked both ad nauseam but this was a new to me cut of beef. In the package it looked familiar, sort of the shape of a beef tenderloin and sort of the shape of a round roast. A quick google search gave me all the info I needed to know. The Chuck Tender wasn’t just a gimmicky name, in fact, if you don’t cook this right, it is the furthest thing from tender. It is a hunk of meaty love cut from the chuck portion of the cow, near the shoulder. But do not let this information scare you. I am here to help.
Rumpy Plumpy Meat
Cooking this Chuck Tender Beef Roast was actually as easy as can be. You just need a little time. The full step by step, detailed directions are below. I am just here to remind you of a few things.
- Make sure you let this roast sit to room temperature before you sear it. This is so the outer layer of meat creates a barrier to keep all the juices in so that this roast cooks up tender.
- Do not use olive oil to sear your meat. I know that vegetable oils aren’t popular but to me, it is the best for searing off beef. It has a high smoke point which means at super high temps you need to sear this, it won’t turn acrid and toxic like some oils will. But you can use coconut or avocado oil if you wish.
- Do not be afraid to season this bad boy on all sides and season it well. I did not include exact measurements in the recipe. Shake your shakers over this hunk of meat until it looks good. Just don’t use too much paprika or brown sugar.
- Let the meat rest after it has cooked and while you make your gravy. Resting is important with all meat, but especially beef and especially beef roasts like this. The meat seizes up at high temps and needs time to relax and get more tender after cooking.
- You put this meat in the oven and 500 degrees and immediately turn it down to 250. That is because it will take the perfect amount of time to lower to 250 from 500, slowly cooking your meat to tender perfection. the high heat at the beginning once again seals in the juices like the searing does.
- Get a meat thermometer, even a cheap stick one if you have to. I give cook times and temps but everyone has an oven that heats differently and every cut of meat wont look the same. In general it will but some parts may be thicker or thinner. You pull this meat early because it will continue to cook as it rests in the oven then out of the oven.
Pink Is Good
You will be making a pan gravy with this beef roast that you will sink these beautiful slices into. So they will continue to cook and won’t be as pink, If you love pink, like I do, you do not have to have them simmer in the gravy you can just plate and add the gravy. If you like your beef well done, then you can let the slices simmer in the gravy a little bit longer.
Chuck Tender Beef Roast and Gravy
If you have a delicious beef and gravy like this, you need to make some delicious mashed potatoes. Click here for my perfect mashed potatoes every time recipe. I have heard from a lot of my followers that they find this roast at Walmart. I also asked around and most butchers in the grocery store will know what this is and direct you to it. If you absolutely cannot find the Chuck Tender Roast, you can use this same recipe with a round roast.
The full printable recipe is below for the Beef Roast. Enjoy!
Prep Time30 minutes
Cook Time1 hour 30 minutes
Additional Time30 minutes
Total Time2 hours 30 minutes
- 1 3 to 5 lb Chuck Tender Beef Roast
- 2 T of Cooking Oil + 2 T to sear the beef (Vegetable Oil, Peanut Oil, Coconut or Avocado Oils will do)
- Garlic Salt
- Black Pepper
- Dried Rosemary
- 2 T of Brown Sugar
- 3 Cups of Water
- 1 T of Corn Starch
- 2 T of Better Than Bouillon, Beef Flavor
- Remove the beef and pat fry with paper towels, rub all over with the 2 T of oil you choose to use. Grease a roasting pan with the oil you didn't use.
- Season the roast generously on all sides with garlic salt, black pepper, dried rosemary, paprika and brown sugar (approximately 2 T of brown sugar so it is not too sweet).
- Let the roast rest for about 30 minutes or until its close to room temperature.
- In a heavy skillet, add the additional 2 tablespoons of oil to the skillet and let get very hot but not smoking.
- Add the beef roast carefully to the skillet and let sear for about 5 minutes, you will know its ready to be turned when it easily lifts up from pan. Turn searing on all sides the same amount of time, don't forget the sides and the ends.
- Add the roast to your roasting pan you greased and preheat your oven to 500 degrees and place the rack in the center.
- When the oven reaches temp add the roast, shut the door and turn the oven down to 250 degrees.
- Let this cook in oven for one hour, without opening the door. At the one hour mark, use your meat thermometer and check the temp. Do this as quickly as possible so all the heat doesn't escape the oven.
- You want to turn the oven off when the meat has reached 120 degrees. If it hasn't on the initial temp check let it cook another 20 minutes before checking again.
- When the meat has reached 120 degrees, turn the oven off and leave the meat in another 20 minutes.
- After 20 minutes, remove the meat, put in on a plate and loosely cover it with foil and let it rest in a warm spot while you make the gravy.
- Add the drippings from the roasting pan to a skillet. I used an oven safe pan to roast so I added that to the stove top so i can use all the meaty bits.
- Mix the two tablespoons of better than bouillon with 2 cups of hot water and add it to the meat drippings, bring this to a simmer.
- Mix the corn starch with a cup of cold water and whisk until smooth, add it to the simmering pan and whisk while it simmers until the gravy thickens. It will coat the back of a spoon when it is done.
- Slice the meat to the thickness you prefer and then add them to the pan with the gravy. Remove from heat and serve with mashed potatoes and the gravy.
Write additional notesAll ovens are different and all cuts of meat are different. The above recipe cook times are a general guide. Be sure to use a meat thermometer for perfect level of doneness.
The recommended cooking time for a chuck roast in the oven at 350 degrees Fahrenheit is about 2-3 hours. However, you may need to adjust the cooking time depending on the size of your roast and the temperature of your oven.Should chuck roast be cooked covered or uncovered? ›
When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.What is chuck roast BNLS? ›
It's a beef cut from the shoulder, neck, and upper arm area of the cow, and one of the most inexpensive cuts you can buy. When cooked low and slow, boneless beef chuck roast becomes so tender you can shred it using a fork.Can you sous vide a chuck roast for 12 hours? ›
The minimum cook time to sous-vide bottom round roast or rump roast is 12 – 36 hours. I would recommend going up to 20 hours, to get an even more tender roast. The sous-vide temperature is 130 – 134°F (55 – 57°C). The minimum cook time to sous-vide chuck roast is 18- 48 hours.Which cooking method is best for a chuck roast? ›
Braising is the best way to tenderize chuck roast because it breaks down the fat into tender, juicy pieces.What temperature should a chuck roast be cooked at? ›
We recommend a temperature of 195-200 °F / 90-93 °C for a tender and juicy roast. Serve: Remove the bay leaves and rosemary sprigs.How do you keep a chuck roast moist? ›
Moist Heat Is Required
There are several ways to achieve moist heat, including on the stovetop or in the oven in a covered pot, or in a slow cooker. Alternatively, pressure cooking with a traditional pressure cooker or instant pot will also braise the meat but in far less time.
Pour boiling water into the roasting tin so it comes 1cm (½in) up the sides. Roast the rib of beef for 20min, then turn down oven to 190°C (170°C fan) mark 5 and continue to cook for 10min per 500g (1lb 2oz) for rare meat, 15min per 500g (1lb 2oz) for medium rare meat and 20min per 500g (1lb 2oz) for well-done meat.Should I sear a chuck roast before cooking? ›
But if you want the absolute BEST pot roast, I definitely encourage you to sear your roast before cooking it too perfect. Searing the roast caramelizes the outside of the beef and locks in so much flavor. Stovetop – Add olive oil to a skillet or Dutch oven set over medium heat.What is chuck tender roast good for? ›
If you aren't familiar with a chuck tender roast, it comes from the shoulder area and yields a big beefy flavor. You may also know this particular cut of beef as a chuck eye, medallion pot roast or a mock tender roast. This larger, less tender roast is ideal for slow cooking, braising or pot roasting.
The chuck tender is from the beef chuck primal, consisting of the supraspinatus muscle, which is situated forward of the large chuck subprimal known as the shoulder clod. It's sometimes called a mock tender, scotch tender, chuck eye, medallion pot roast, or petite tender.Why is chuck roast so cheap? ›
Instead, it's leaner, which makes it a bit tougher than other cuts. That's the main reason why a chuck roast is more affordable, on average, than other meat cuts for a pot roast or an oven roast, like a beef tenderloin or a prime rib roast.What temperature does chuck roast become tender? ›
Chuck roast should be cooked to an internal temperature of 190-195 degrees F to be fall apart tender. The high internal temperature allows collagen to break down, making the meat melt in your mouth tender.Can you overcook chuck roast? ›
If you've ever cut into a fork-tender roast and been surprised by chewy, woody bits of beef – you've got an overcooked roast on your hands. To ensure a tender roast without overcooking, probe it with a meat thermometer at the minimum cook time depending on the setting (4 hours on high, 8 hours on low).Can you overcook beef chuck roast? ›
However, the muscle fibers in the meat do the opposite when cooked in moist heat; they shrink and become tougher. The higher the temperature, the more they shrink. All in all, you could end up with a mushy or tough pot roast if you cook it too long.How long does it take to cook a chuck tender roast? ›
Roast for 3-4 hours until the meat is tender and falling apart. (Check roast after 1 1/2 hours. If the liquid has mostly been absorbed, stir in 1 cup of extra broth and continue cooking.) Transfer the roast, carrots, and potatoes to a warm plate.Does beef chuck get more tender the longer you cook it? ›
Chuck meat is your best bet for beef stew, but it's also a pretty tough cut so it needs time to break down and become tender. Rush the cooking process and the beef will be tough and chewy. Follow this tip: For really tender meat, cook the stew low and slow, for approximately two hours.Is it better to cook roast fast or slow? ›
The longer you cook a chuck roast or other fatty, tough roast, the better the results, as the connective tissues (which make it tough) break down in the meat over time. If you have a leaner cut like a rump roast, sirloin roast, or rib roast, a quick-cooking method is better.Do you cook a roast at 325 or 350? ›
The perfect temperature to roast at (after searing) is 325 °F.How long does a 3lb roast take to cook? ›
Regardless of the size of your roast, aim for cooking at 375 degrees F (190 degrees C), for 20 minutes per pound. After resting for 15 to 20 minutes your roast should reach its final internal temperature, which could be 5 to 15 degrees higher than when removed from the oven.
A good rule of thumb is 20 minutes per pound at 350 degrees Fahrenheit for rare, 30 minutes per pound for medium, and 40 minutes per pound for well done. Of course, these are only estimates and you should always use a meat thermometer to ensure that your roast is cooked to the desired level of doneness. 1.What is the best way to tenderize a chuck roast? ›
Slow cook: Cooking your steak in a slow cooker breaks down the collagen, which can help soften tough cuts like chuck roast. You can also cook your steak slow and low on the grill to tenderize it.Why did my chuck roast come out tough? ›
If it's not cooked correctly, that same cut of meat can be distressingly tough, chewy or dry. A failed pot roast can result from undercooking, overcooking or choosing the wrong cut of meat, so before you can fix it you'll need to decide where you've gone wrong.How do you cook a roast so it's not tough? ›
A surefire way to make a tender, juicy pot roast is through braising; that is, cooking the meat in a small amount of liquid in a tightly covered pot at low temperature.Should I put anything in the bottom of my roasting pan? ›
The next time you use a rack, try putting a cup or two of liquid in the bottom of the pan when you begin roasting. Add water, wine or broth to about an eighth of an inch high in the pan. You may need to replenish it during cooking. This will keep drippings from scorching.How do you keep beef moist when roasting? ›
Giving the beef time to rest is key to keeping it tender and juicy. When the meat comes out of the oven, leave it in the roasting pan on top of the rack, covered lightly with aluminum foil for at least 15 minutes, which also happens to be the amount of time it takes to make gravy.When cooking a roast should it be covered in liquid? ›
It doesn't matter if it is covered or not. The inside of the slow cooker will be warm enough to cook the meat. Braising (not submerged) and simmering (submerged) are two methods which both can lead to good results.Do you sear a roast with oil or butter? ›
To guarantee a well-caramelized crust, sear the roast in 1-3 tablespoons of oil for two to three minutes per side, either in the roasting pan or a skillet, before putting it into the oven.Do you put flour on roast before searing? ›
Liberally seasoning your meat is a must. Place your meat in a zip top bag with flour, salt and pepper and shake to coat. The flour will create a crust on the top of the meat when you sear it and thicken the juices for a nice gravy-like consistency.What happens if you don't sear meat before slow cooking? ›
Without searing, meat dishes can taste flat and boring. Admittedly, searing isn't strictly necessary for the cooking process. Technically speaking. The meat will cook just fine without searing.
They're one of the more affordable types of beef roasts. Since a chuck roast comes from the exercised shoulder area, it can be a bit tougher than other cuts, which is why it's perfect for a pot roast in the slow cooker that gives it plenty of time to cook and tenderize.
Chuck Tender Beef Roast is a delicious cut of beef for a classic roast beef dinner. Seared, then cooked low and slow and allowing it time to rest makes for tender slices of beef and a delicious gravy made from the beef drippings. This is a dinner that gives all the comfort food vibes.Can you cook a chuck tender roast like a steak? ›
While the chuck steak can certainly be grilled to perfection like any other steak, in order to get the most out of your meat it's best to marinate your chuck steak for at least a couple of hours before it hits the grill.What is another name for Chuck Tender roast? ›
Chuck Tender Roast | Lean. Lean roast that requires slow-cooking to tenderize. Also referred to as “Mock Tender” Roast because it has a similar appearance to a Tenderloin Roast.Which is more tender chuck roast or rump roast? ›
Rump roast, not to confuse with bottom round, comes from the hindquarters. Chuck roast comes from a cow's shoulder portion. The hindquarters and shoulder area are both well-used parts of the cow, so these two cuts of meat are naturally pretty tough. Most people agree that roasted rump is the more tender of the two.What is the most tender beef roast for slow cooker? ›
Choose a chuck roast with lots of good marbling. The fat that runs throughout the meat melts while it's cooking, essentially self-basting the roast. Fat = flavor, so choosing a marbled roast is very important. After a very long cook time, the fat has mostly melted into the meat, making it super tender and flavorful.What is the difference between a beef roast and a chuck roast? ›
While both are large, tough cuts of budget-friendly beef, the main difference that sets these two roasts apart is where on the animal they're cut from. Top round roast is cut from the rear leg and is more lean than chuck roast, which is cut from the shoulder and contains more fat.What is a good inexpensive beef roast? ›
When looking for inexpensive cuts, keep these three words in mind: chuck, sirloin and round. The chuck is fattier and more tender; the round is lean and relatively tough. The sirloin falls somewhere between the two.What is the most tender roast to buy? ›
The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture. Learn more about this beef cut here.
The recommended cooking time for a chuck roast in the oven at 350 degrees Fahrenheit is about 2-3 hours. However, you may need to adjust the cooking time depending on the size of your roast and the temperature of your oven.
When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.How long to cook beef so it falls apart? ›
Add the stock pot and enough boiling water to come a third of the way up the meat (rinse out the frying pan with it to collect any residual flavour). Transfer the meat to the oven, cover with a lid and cook for 6 hrs turning once or twice during cooking, until really tender.How long does a 3 lb roast take to cook at 350? ›
This will help to create a juicy and flavorful roast. Finally, you'll want to choose a chuck roast that is the right size for your needs. A general rule of thumb is to cook the roast for about 30 minutes per pound at 350 degrees Fahrenheit. So, if you have a 3-pound roast, you would cook it for about 2-3 hours.How long do you cook a 3 pound roast beef at 350? ›
30 minutes per pound at 350 degrees F until Internal Temperatures reaches 175 degrees F.How long does it take to cook a 4lb chuck roast at 350? ›
For example, a 4-pound roast would take 4 1/2 to 5 hours. If you want to simmer at a high temp like 350°F (175°C), then subtract up to an hour from the total. For example, a 4-pound roast would take 3 to 3 1/2 hours.What temperature should a 3 pound roast be? ›
Regardless of the size of your roast, aim for cooking at 375 degrees F (190 degrees C), for 20 minutes per pound. After resting for 15 to 20 minutes your roast should reach its final internal temperature, which could be 5 to 15 degrees higher than when removed from the oven.Why is chuck roast tough? ›
If the pot roast or chuck roast is tough, it is because it needs more cooking time. As the beef cooks the muscles and connective tissues break down and this makes the beef tender. Also, if you cook the roast at a high temperature, the roast will be tough. Since you are using the slow cooker, this is not an issue.What is the sauce in a roast beef 3 way? ›
Toppings on the roast beef sandwich are optional. Doherty says one popular order is a "three-way": barbecue sauce, mayonnaise, and cheese. For the barbecue sauce, Kelly's uses James River, a decades-old brand that has become the standard sauce for Massachusetts roast beef sandwiches.
Chuck is often ground for hamburger because of its high ratio of fat to meat (20 percent fat to 80 percent meat is considered the best for a hamburger). 1 Chuck is used for a pot roast or, when cubed, stew, because the connective tissue melts as the chuck braises and self-bastes the beef, making it very tender.How long does it take to cook a 3lb roast at 275? ›
Bake at 275 degrees until fully cooked. For a 3 pound roast it takes about 3 hours, a 4 pound roast about 4 hours. If you are using a cast iron pot it may cook a little faster since the pan holds the heat better. It also depends on how cooked you like your roast.
. Chuck roast should be cooked to an internal temperature of 190-195 degrees F to be fall apart tender. The high internal temperature allows collagen to break down, making the meat melt in your mouth tender. You don't want to cook the chuck roast past 200F, however, because it can become mushy.Can you cook a roast in 4 hours? ›
Place roast on top of vegetables. Place 3 bouillon cubes randomly on top of the roast and pour in 1/2 cup water. Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).How do I know when chuck roast is done? ›
Test your roast with a fork before you remove it from the pot. If it is done, the fork will go in easily and you'll be able to twist off a forkful of meat. It if is still firm, return the roast to the pot and continue cooking for another hour.How many will a 3 lb roast feed? ›
A 3-pound roast will make about eight servings.How long do you cook a roast to get it tender? ›
Season with salt and pepper to taste. Bring to a simmer, cover with lid (or foil) and transfer to the oven. Roast for 3-4 hours until the meat is tender and falling apart. (Check roast after 1 1/2 hours.