The chuck roast is one of the most versatile cuts available, but keep one thing in mind when cooking it: this meat tastes best when it is slow-cooked in liquid. Every recipe will vary, but try to choose a recipe that sticks to this principal of roasting in liquid. If you don’t already have a dutch oven, I recommend shopping for one. Just a simple stainless steel pot with a glass lid (no plastic) works fine. Here’s three of my favorite ways to prepare a chuck roast:
This Flemish (Belgian) stew recipe was first prepared by a friend who is an excellent chef, served with a side of baked new potatoes, steamed vegetables and a lightly dressed green salad. When I made it myself, I served it over some homemade noodles with a side of sauteed vegetables and French Onion Soup. It’s a great recipe to serve for company since most of the work lies at the beginning. There’s plenty of time to clean the kitchen while the stew simmers away! By the time it’s done, most of the broth will be absorbed, so don’t expect to serve this in bowls like a traditional beef stew.
2. Traditional Pot Roast
A traditional pot roast with roasted root vegetables is the perfect Sunday afternoon meal. This recipe is also incredibly easy – all you have to do is throw together a few ingredient and let it roast for a few hours.
Looking for a way to switch things up a bit? Swap out ground beef for chuck roast next time you make Mexican food. This recipe for shredded beef flautas has you slow-roast the beef in liquid until it’s tender. Next, you’ll make a filling, wrap up and fry the tortillas. Serve it with your favorite salsa or homemade guacamole. Yum!