Oven-Roasted Chuck Roast
Recipe by: Bobbi Jo Lathan
Recipe type: Entrées
Cuisine: Southern
Serves: 6
PREP TIME
20 mins
COOK TIME
3 hours 30mins
TOTAL TIME
3 hours 50mins
INGREDIENTS
3-4 pound chuck roast ( I got 3 in-a-box from Meriwether Farms: www.meriwetherfarms.com/ They are FABULOUS! So much tastier than store-bought!)
2 teaspoons garlic powder
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 ½ tablespoons Better Than Bouillon Roasted Beef Base (mixed and blended with
4 cups water. I whisk it together in a bowl ‘til blended.)
1 tablespoon tomato paste
¼ cup dry red wine (I just used a Bordeaux blend I already had open)
2 tablespoons heavy whipping cream
1 teaspoon each of salt, pepper, garlic powder
¼ teaspoon cayenne pepper
1 tablespoon cornstarch (mixed with 1 ½ tablespoon water for slurry)
3 tablespoons butter
10 Baby gold potatoes (washed and eyes at tips cut off.)
4 whole carrots (peeled-washed-cut in thirds)
1 large yellow or white onion (peeled and quartered)
3 stalks celery (cleaned and cut into thirds-optional)
INSTRUCTIONS
1. Get out your roasting pan which is big enough to hold the roast and vegetables, and crisscross 2 or 3 long sheets of some heavy aluminum foil across the pan. You’ll need to be able to wrap the roast in the foil and close it on top and sides so none of that wonderful gravy spills out.
2. Make sure your meat is brought to room temperature for at least 10 minutes after removing it from your fridge. Then, salt, pepper, and garlic powder your beautiful chuck roast.
3. Get out your cast-iron skillet and heat your 2 tablespoons of olive oil over a medium-high heat. Once the oil in the skillet is hot, gently place your FABULOUS chuck roast into the pan and brown for about 3 minutes on each side
4. Once browned, gently lift the roast out of the skillet with some tongs and center it on top of the laid-out crisscrossed aluminum foil in the roasting pan
5. Now, add to the still-hot skillet the 3 tablespoons of butter and swish it around with a wooden spoon. You don’t want the butter to brown, you just want to pick up with a wooden spoon all those great and tasty bits left in the pan from browning the roast.
6. Now add the mixture which you made with the Better Than Bouillon beef base, a little at a time while stirring’ til mixed with the butter. Next, add the tomato paste and 1/3 cup of wine and keep stirring.
7. Then add the cornstarch slurry and let it bubble and thicken a little. And, lastly add the salt, pepper, garlic powder, and cayenne pepper, and 2 tablespoons of whipping cream and stir to blend as it thickens. Then, turn off the heat and set it aside for a minute.
8. Place your cute little potatoes on one side of the browned roast in the baking pan, the fresh carrots on the other side, and the onions at the top or bottom with celery, which is optional. (Frankly, I like celery, but my family doesn’t…they don’t like raw oysters either…which makes me wonder about them.)
9. Anyway, now let’s pour that wonderful gravy from the skillet over the roast and vegetables and pull together the foil from the top and bottom of the pan and close, and then the foil on both sides of the pan and fold at the top creating a tent, and scrunch together tightly so no gravy escapes.
10. Now, place the covered roast into your 325ᵒ oven and let it cook for 3 ½ hours.
11. When your family is just about watering at the mouth because the whole house smells so good from your roast, carefully pull back the foil and serve up them plates! The meat will be falling apart good, the potatoes perfect and soft, the carrots still intact, and the gravy will taste so good you’ll need a nice fresh loaf of fresh Asiago Cheese bread to soak it all up! YUM!