Chuck roast is a thick cut of meat that comes from the cow's shoulder.It is a classic dish for a home-cooked meal.Cook your meat over a stove for a juicy, soft roast.You can either slow cook or bake the roast.
Step 1: With pepper and salt.
Place the chuck roast on a flat surface and season the top liberally with an even mixture of salt, pepper, and paprika.The sides of the chuck roast should be left bare.Before cooking the chuck roast, make sure it's in the fridge or microwave.The chuck roast should be left in the fridge for a stronger flavor.
Step 2: Place the vegetables in a container.
Put the onions, carrots, and potatoes in a zip-top plastic bag.Add the olive oil and the onion soup mix to the bag and shake to coat the vegetables.If you want a milder seasoning, toss the vegetables with a mix of salt and pepper.
Step 3: In the skillet, cook 2 to 3 ounces of olive oil.
Turn the skillet on the stove to medium heat.Place the skillet in the olive oil and let it heat up until the surface begins to crackle.If you want to roast your chuck in the oven, choose an oven-safe skillet.
Step 4: The roast should be cooked for 4-5 minutes.
Place the roast in the pan and sear the bottom side for 4-5 minutes or until it turns brown, then flip it over and cook it on the other side.This will help keep the roast moist while you cook it.The center of the chuck roast is still raw.You can slow cook the roast or bake it.
Step 5: The chuck roast has to be removed and placed on a plate.
Remove the chuck roast from the skillet and place it on a plate.If you can't finish the roast in the oven or slow cooker within 2 hours, wrap it in tin foil and put it into the fridge.
Step 6: The vegetables should be sauted for a while.
Place the chopped vegetables in the skillet for about 10 minutes or until the onions become translucent, and the carrots and potatoes have a softer texture.The vegetables will have more time to cook while you bake or slow cook them.
Step 7: The temperature in your oven should be 350 F (177 .C).
Turn your oven on so you have time to cook your chuck roast.When your roast is ready to bake, preheat the oven at least 30 minutes before you cook it.If you want a juicier, more tender roast, you can use a slow cooker.Slow cooking meats can take several hours longer.
Step 8: The chuck roast needs to be covered with tin foil.
Put your chuck roast and vegetables in a pan.Press the ends of the tin foil with your fingers to secure the chuck roast and vegetables.Before covering your skillet with tin foil, make sure it's oven-safe.If you use the wrong skillet, you may ruin your chuck roast.As an alternative to covering a pan in tin foil, you can roast your chuck in a dutch oven.
Step 9: Put your chuck roast in the oven for 3-4 hours.
Set the pan or skillet in the oven and close the door, setting a timer for 3 1/2 hours.The roast should be removed from the oven when it begins to develop a tender, pull-apart texture.Make sure the roast is done cooking before you take it out.The center of the roast should be at least 140 F.
Step 10: The chuck roast can be removed from the oven and served.
Take the pan out of the oven and put it on the stove top.The chuck roast should be covered for 30 minutes and served with potatoes and vegetables.The end result is a softer, more delicious piece of meat.When you remove the tin foil, turn your face away from the steam that is coming out of the roast.
Step 11: The roast and vegetables should be in the slow cooker.
Place the vegetables around the sides of the roast in the slow cooker.To help the vegetables roast evenly in the slow cooker, slice or cut any larger vegetable pieces that you notice into smaller, bite-sized pieces.
Step 12: The chuck roast needs to be covered and cooked for 8 hours.
Put the slow cooker lid over the roast and turn it to high or low.Depending on the setting you choose, cook the chuck roast for 3-6 hours.
Step 13: The chuck roast should be served immediately after it cools down.
When the slow cooker's timer goes off, turn your face away from the cooker and open it.While the roast is still warm, arrange the portions on plates and serve them.To prevent food poisoning, use a meat thermometer to make sure the center of the roast reaches at least 135 F.