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
Print RecipeIngredients
- 3 pounds of bone-in beef chuck roast
- 3 cups of beef stock
- Salt and pepper
- 3 tablespoons of olive oil
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Cut the roast into three pieces (it’s easier to handle).
- 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.
- Bake for about 3 hours or until very tender.
