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Home Dinner Recipes

Multi-Purpose Chuck Roast

in Dinner Recipes
Multi-Purpose Chuck Roast
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I love chuck roast, you can coax a ton of flavour out of it with a slow braise (in either the oven or the slow cooker), and it’s cheap. Beef is one thing I don’t shop for; we buy it a cow at a time (we split it three ways with my husband’s mom and sister), but you should be able to find it for less than three dollars a pound (that’s not a lot more than you’ll pay for ground beef).

The majority of the chuck roast and stock will go into a beef and barley soup that will be fodder for lunches and work night dinners. Some went into a couple of faux cheesesteak sandwiches to accompany the soup. Of course, you already know how to roast a chunk of meat, but I want you to get to planning leftovers and how to massage more than one meal out of that roast, especially if you’re cooking for a small family as I do.

Multi-Purpose Chuck Roast

Serves: 6 people
Cooking time: 180 minutes
Level: Novice
Print Recipe

Ingredients

  • 3 pounds of bone-in beef chuck roast
  • 3 cups of beef stock
  • Salt and pepper
  • 3 tablespoons of olive oil

Instructions

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Cut the roast into three pieces (it’s easier to handle).
  3. Heat olive oil in a Dutch oven big enough to hold the meat in a single layer. Salt and pepper the meat pieces on both sides, then brown in the hot oil, turning to get all sides. Pour stock over the meat and cover. 
  4. Bake for about 3 hours or until very tender. 
Tags: beef
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