Roast Beef Chuck: Pan Perfection

How to Roast Beef Chuck with a Roasting Pan

Beef chuck is a tough cut of meat that is often used for slow-cooked dishes like stews and pot roasts. However, with the right technique, it can be transformed into a tender and juicy roast. In this guide, we will walk you through the steps to achieve a perfect beef chuck roast using a roasting pan. From preparation and cooking tips to serving suggestions, you'll have all the knowledge you need to impress your family and friends.

How to prepare the beef chuck for roasting

Trimming and Marinating

Start by trimming any excess fat from the beef chuck with a sharp paring knife. You can also ask your butcher to do this for you. Next, tie the meat with butcher's twine to help it keep its shape while roasting.

Prepare a marinade with mashed garlic, rosemary, thyme, paprika, cayenne, salt, pepper, and olive oil. You can do this with a mortar and pestle or a food processor. Rub the marinade all over the meat, making sure to cover all sides. Leave to marinate at room temperature for an hour or overnight in the fridge. If marinating overnight, be sure to take the meat out of the fridge about an hour before cooking to let it thaw.

Preheating and Searing

Preheat your oven to 350°F. Heat up some oil in a roasting pan or skillet over medium-high heat. Sear the beef on all sides until golden brown.

Roasting

Place the beef on a roasting rack and add about half a cup of water to the pan. This will prevent the oil and marinade from burning. Insert a meat thermometer and set it to the desired temperature: 135°F for medium-rare, 140°F for medium, or 145°F for medium-well. Place the beef in the oven and roast for about 1-1.5 hours, or until it reaches the desired temperature.

Resting and Serving

Once the beef is done, remove it from the oven and cover it with aluminum foil. Let it rest for about 15 minutes before slicing and serving. This allows the juices to redistribute, making the meat more tender and flavorful.

Tips

• Select a well-marbled piece of meat with a deep red color.
• Season generously with your favorite herbs and spices, and let the roast sit at room temperature for about 30 minutes before cooking to let the flavors penetrate the meat.
• Preheat the oven to a high temperature and sear the meat before roasting to lock in flavors and enhance the color and texture of the dish.
• Use a liquid like beef broth or red wine in the roasting pan to keep the meat moist during cooking.
• Baste the roast frequently with the pan juices to keep it moist and distribute the flavors evenly.
• Always test for doneness with a meat thermometer. For medium-rare, aim for 135-140°F, and for medium, aim for 145-150°F.
• Let the roast rest for about 15-20 minutes before slicing to allow the juices to redistribute.

Aromatics to add to the roasting pan

Aromatics are key to adding depth of flavour to your roast beef chuck. Here are some ideas for aromatics to add to the roasting pan:

Garlic and Onion

Garlic and onion are pungent aromatics that pair well with the deep, meaty umami flavour of beef. They can be added at the beginning of cooking to develop a strong flavour base.

Black Pepper

Black pepper has a resinous, piney quality with a bit of heat, as well as lighter, floral top notes that add a touch of playfulness to the dish.

Salt

Salt is a must-have when cooking beef. It helps to evoke the nuanced flavour of the meat and, depending on when and how it is used, can aid in tenderising the beef.

Thyme

Thyme is a sturdy herb that can withstand long cooking times in the oven. It has a strong flavour that can be added at the beginning of cooking.

Rosemary

Like thyme, rosemary is another herb with a strong flavour that can stand up to a long cooking time. It adds a fresh and playful flavour to roast beef.

Tomato

Tomato adds a touch of sweetness and a rich brown colour to the dish.

Celery

Celery is a classic aromatic that can be added at the beginning of cooking to develop flavour.

Bay Leaves

Bay leaves should be added at the beginning of cooking to allow enough time for their flavour to be extracted.

Coriander Seeds

Coriander seeds add a subtle layer of complexity to the dish.

Cider Vinegar

A little cider vinegar helps to extract nutrients from the bones and adds a tangy flavour.

Tips for the perfect roast

Selecting the Meat

Select a good-quality chuck roast with a deep red colour and plenty of marbling, as this will add flavour and tenderness to the roast.

Seasoning

Beef chuck benefits from generous seasoning. Rub the roast with a blend of your favourite herbs and spices. Common choices include salt, pepper, garlic powder, onion powder, paprika, and thyme. Allow the roast to sit at room temperature for about 30 minutes so the flavours can penetrate the meat.

Preheating and Searing

Preheat your oven to a high temperature. Heat a large skillet or Dutch oven over medium-high heat and add a little oil. Sear the roast on all sides until it forms a rich, brown crust. This step locks in the flavours and enhances the colour and texture of the final dish.

Using a Liquid

Place the seared chuck roast in a roasting pan or Dutch oven and add a liquid such as beef broth or red wine. This will keep the roast moist during cooking.

Basting

Baste the roast frequently with the pan juices to keep it moist and flavourful, and to distribute the flavours evenly.

Testing for Doneness

After a few hours of cooking, use a meat thermometer to check the internal temperature. For medium-rare, aim for 135-140°F (57-60°C), and for medium, aim for 145-150°F (63-66°C). If the roast isn’t done yet, continue cooking and check the temperature periodically.

Resting

Once the roast reaches the desired doneness, remove it from the oven and let it rest for about 15-20 minutes. This allows the juices to redistribute and makes for a more tender and flavourful roast.

How to make gravy from the pan juices

Making gravy from the pan juices is a great way to add flavour to your roast beef chuck. Here is a step-by-step guide:

Firstly, remove the roast beef from the baking dish and keep it warm. Place the baking dish on the stove over medium heat. Bring the pan drippings to a boil, then reduce the heat and simmer until all the juices have evaporated, leaving only the fat. Pour off any excess fat, leaving approximately 6 tablespoons of fat in the pan.

Next, add flour to the baking dish and stir until combined with the fat. Reduce the heat to low and continue stirring until the flour is a nice brown colour; be careful not to let it burn. Remove the dish from the heat and slowly add the beef stock, stirring constantly until the flour and stock are combined.

Return the dish to medium heat and stir until the sauce boils and thickens. Season with salt and pepper to taste, then simmer for a few minutes, stirring occasionally.

You can also add some red or white wine, or herbs such as basil or oregano, to add extra flavour to your gravy.

If you prefer a gluten-free gravy, you can substitute cornstarch for flour. Instead of making a roux, combine cornstarch and water to make a slurry, which will ensure your gravy is smooth and lump-free.

Enjoy your delicious, homemade gravy!

Serving suggestions for the roast beef

There are many ways to serve roast beef chuck, from the classic Yorkshire pudding to a more creative dark chocolate mousse. Here are some serving suggestions to complement your roast beef:

Classic Sides

The traditional route is a great way to go, with classic sides that are tried and true for a reason. Here are some classic sides to consider:

• Yorkshire Pudding: This English side dish is a classic for a reason! These puffy, buttery cups have a crispy exterior and soft, fluffy interior, making them perfect for soaking up gravy or beef drippings.
• Mashed Potatoes: Whether you prefer them with garlic, sour cream and chives, or plain, mashed potatoes are a trusty partner to roast beef.
• Roasted Vegetables: Think carrots, parsnips, beets, butternut squash, or a medley of your choosing. Roasted vegetables provide a healthy and delicious option.
• Salads: A green salad can add a nice freshness to your meal. Try an arugula-shaved-fennel salad or a spinach and pear salad for an elevated take on a basic salad.
• Bread: Dinner rolls or focaccia are great for mopping up those delicious beef juices!

Creative Sides

If you're feeling adventurous or want to mix things up, here are some more creative sides to consider:

• Halloumi Fries: These are the perfect finger food to start your meal and set the stage for your roast beef. They have a crispy, seasoned exterior and a gooey, stringy interior.
• Sumac Onions: These quick-pickled and seasoned red onions add a Middle Eastern flair to your meal and are ready in just 10 minutes!
• Horseradish Sauce: This tangy sauce will shine a spotlight on your meat and play a supporting role on the plate.
• Caramelized Mushrooms: Buttery, creamy, and garlicky mushrooms will transform your dinner and pack in some extra nutrients.
• Corn on the Cob: Slathered in butter and spices, this side is a sweet and succulent addition to your meal, especially during the summer.
• Dark Chocolate Mousse: For a luxurious and decadent dessert, this sophisticated treat is rich and delicious. It's a complex process, but the texture and flavour make it worth the effort!

Frequently asked questions