How to cook Chuck Roast

by Joost Nusselder | Last Updated:  June 24, 2021

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Are you searching for the seamless way on what to do with chuck roast? A no-flop, guaranteed perfect piece of red meat?

Then you are on the right page!

And it’s just effortless –just as a good beef recipe should be –it is all about the chuck roast and no any other fillers.

how-to-cook-chuck-roast

Even though it is a quite inexpensive shoulder cut of beef, chuck roast starts tough, yet becomes deliciously tender when simmered with low temperatures. Whether you cook the chuck roast using a pressure cooker, slow cooker, oven, or stovetop oven, slow and low is the way for you to go.

What Is Chuck Roast?

What-Is-Chuck-Roast

Chuck roast is a meat cut from the shoulder of a cow. Chuck roast, being a primal cut, has a significant amount of connective tissue. This is what makes it a god choice for braised dishes like pot roast or beef stew –both are tenderized tough meat cuts. With traditional butchering, the chuck is being separated from the rib aboriginal in between the sixth and the fifth muscle that is the very same tender muscle, which the rib-eye steaks are made from.

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It’s a cow’s muscle that’s heavily exercised –thus giving it a good flavor –yet it also makes the meat tough. Further, chuck roast is frequently ground for hamburger due to its high fat to meat ratio -20% fat to 80% of meat is referred to as the best ratio for a burger.

Moreover, chuck roast is also used for pot roast, or when it is cubed –stew. This is because the connective tissue tends to melt as the chuck self-moistens and braises the beef, hence making it so tender. Some other roasts from the chuck include the Crosscut, English roast, or the Boston roast.

Chuck Roast vs Brisket

Chuck-Roast-vs-Brisket

The chuck roast is an economical meat cut that has a great texture. Even though it’s frequently packaged as a low-quality stew beef, it is actually one of the most flavorful beef cuts available on the market. Further, chuck also comes from the shoulder and neck area of a cow.

As we have said earlier since the cut comes from the neck and shoulder area, they’re often exercised, hence the cut may be tough, gristly and fatty without the proper cooking. When you make the chuck roast, it must be slowly cooked and set on low heat. The slow and low cooking will break down the tough connective tissue and muscle fibers in the meat and radically increases its tenderness.

On the other hand, brisket is a kind of beef meat cut, which is basically from the lower chest of a cow. It’s actually considered as one of the 9 original beef cuts. This cut has collagen fibers and connective tissues. Further, brisket has 44 calories, 5.9 grams of protein, and 2.1 grams of fat in a 1-ounce serving.

This cut of meat needs the proper cooking method to be tender. Also, brisket is commonly cooked with a basting technique. This technique may allow the meat to be cooked on its juice and a prepared marinade or sauce.

What To Do With Chuck Roast?

You might be wondering what the other recipes that you can do with your chuck roast are. Well, luckily, there are so many that you can do with this rich and delicious meat cut. Aside from the quick and easy chuck roast recipe with a slow cooker above, the meat can also be cooked in some other ways.

Below are some amazingly delicious recipes of chuck roast that are done in various cooking ways.

Chuck Roast In Slow Cooker

Ingredients:

Instructions:

  1. Sprinkle some salt and pepper onto the chuck roast.
  2. Heat the coconut oil in the skillet atop the stove.
  3. Brown meat on all its sides in the skillet and then transfer to the slow cooker.
  4. While the chuck roast is browning, chop onions into large slices.
  5. Pour beef broth to the hot skillet and then scrape all of the browned bits from its bottom.
  6. Add the broth and all of the remaining ingredients, except for the carrots, arrowroot flour, water, and potatoes to the slow cooker put the cover and cook on high for 6 hours or low for 8 to 10 hours.
  7. After two hours of cooking time, chop the potatoes and carrots roughly, and add to the slow cooker. They may be added at the start, yet they’ll be so soft after cooking.
  8. If you want a much thicker gravy, whisk the water and the arrowroot flour and then stir into the slow cooker for 10 minutes.

Instant Pot Chuck Roast

Instant-Pot-Chuck-Roast

Ingredients:

Instructions:

  1. Turn on the Instant pot and heat the coconut oil
  2. Brown the meat on all its sides in your preheated instant pot and remove it to a platter.
  3. While the roast is browning chop onions into large slices.
  4. Pour beef broth to the hot instant pot and scrape all of the browned bits from the bottom.
  5. Add garlic, onions, and other spices to your broth and put the chuck roast to the Instant pot.
  6. Cover the pot and then cook at high pressure for about 60 minutes with 10 minutes of natural pressure release at the end.
  7. While the roast is cooking, chop the potatoes and carrots roughly.
  8. After the 10 minutes of natural release of pressure, add the chopped potatoes and carrots and cook it for 3 minutes more with another 10 minutes of natural pressure release.

Smoked Chuck Roast

Ingredients:

Instructions:

  1. Add oak wood chips into the smoker.
  2. Preheat the smoker to about 225° Fahrenheit.
  3. While it is warming up, brush olive oil onto the chuck roast. Make sure that you cover the meat thoroughly.
  4. Put the rub components in a container and mix them together thoroughly.
  5. Coat the whole roast with the rub, as generous as possible.
  6. Put the roast in a smoker and allow it to smoke for an hour for each pound of the roast.
  7. Check the meat temperature during the last hour of smoking. If you wish to cut meat, remove it from the smoker if it already reached 165° Fahrenheit. If you want to see the meat fall apart, remove it from the smoker if it finally reaches 190° Fahrenheit.
  8. Let the meat rest for about 20-30 minutes before you slice and serve it.

Sous Vide Chuck Roast

Sous-Vide-Chuck-Roast

Ingredients:

Instructions:

  1. Pat dry the chuck roast using a paper towel.
  2. Mix pepper, sugar, and salt together in a bowl. Sprinkle spices all over the roast and then press it through the meat to form a crust.
  3. Place the beef roast in a sealable bag and then add the butter on top of the roast. Vacuum seal the bag.
  4. Fill a 12 quarter container with water and connect the sous vide calculator. Set the machine temperature to the right value, varying on whether you want a medium or rare roast. Conceal the sous-vide, to inhibit evaporation.
  5. If the water finally reaches the set temperature, submerge the chuck roast in the water. Remember the time, and let the chuck roast to cook for a minimum of 18 hours.
  6. If the roast is finally done the cooking, remove the bag from the water and let the roast rest for several minutes. Cut the edge of the bag and pour the meat into a bowl.
  7. Heat a cast-iron pan onto medium-high heat. Put a bit oil to coat the bottom part of the pan. Scorch the roast in a pan for 45 seconds to 1 minute each side, up until the surface of the roast is caramelized.
  8. Slice the roast into thin or thick slices and then serve.

Braised Chuck Roast

Braised-Chuck-Roast

Ingredients:

Instructions:

  1. Preheat the oven to 350°F.
  2. Season the chuck roast with kosher salt and ground pepper liberally. Heat duck fat in the Dutch oven and then thoroughly brown the chuck on all its sides. Remove it from the pot and set aside.
  3. Add all the garlic and vegetables to the remaining hot fat and sauté until it gets tender. Add red wine and herbs. Reduce 10 minutes. Put the veal stock. Apply tomato paste into the chuck roast and then add roast to the braising liquid, so the liquid gets to reach about halfway up the meat side.
  4. Cover and then braise the meat for about 1 ½ hour to 2 hours or ‘til the meat fork slides through the flesh easily.
  5. Remove the meat from the hot pot, let it cool, and refrigerate for 24 hours. Strain the braising liquid.
  6. After 24 hours, remove the meat and the liquid from the fridge. Remove the fat from the liquid and heat the liquid till it gets hot. Add some flour and butter and cook for 5 minutes at low heat –this will be the gravy.
  7. Slice the meat ½ inch thick and put in a dish. Moisten it with the gravy, cover and then heat till the meat is sufficiently hot to eat.
  8. Serve with potatoes with the gravy on the side.

Chuck Roast Nutrition

Chuck-Roast-Nutrition

How Long To Cook Chuck Roast?

As we have said earlier, the chuck roast is a meat cut from the shoulder of a cow. It is a primal cut, which has an enormous amount of connective tissue. It is also a muscle that’s heavily exercised –thus giving it a good flavor, but it also makes the meat tough. Hence, a longer time to cook it is necessary.

The duration for you to cook the chuck roast depends on the amount of meat you will be cooking and the way you cook them. For instance, if you are going to roast 4-5 lbs. of chuck roast, you may need about 4 hours to cook it. Nonetheless, you will know if a chuck roast is a cook when it’s already falling apart tender and juicy.

How Do You Keep Roast Beef Moist?

One right way to keep the roast beef moist is to baste it. Make sure to baste your meat in its juice every 15-20 minutes. Further, this will keep the outside of the roast moist and may prevent it from getting burned. If it has a layer of fat on the meat, place that on top when you put the roast on rack.

This way, when the fat begins to melt, it will baste the roast for you.

How Long Do You Cook A Roast At 350°?

A boneless beef cut like the top round roast commonly takes about 30-35 minutes each pound to reach the temperature of 145°F when roasted at 350°F –this is 120-140 minutes in total. For you to cook a roast medium-rare or 135°F, subtract approximately 7 minutes each pound, for an about 1 ½ hour of cooking time.

To prepare it to medium-well or 155°F, add around 7 minutes each pound to a medium estimate, for about 2 ½ hours of cooking time.

Should I Cover Beef With Foil When Roasting?

Roasting beef also means oven-cooking –UNCOVERED –in a small container till splendidly browned on the outside, yet still juicy on the inside. There is no need for you to cover beef with foil when roasting.

Related: How To Cook Bottom Round Roast

Joost Nusselder, the founder of Lakeside Smokers is a content marketer, dad and loves trying out new food with BBQ Smoking (& Japanese food!) at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.