Pan-Seared Chuck Roast: Worth The Effort?

A chuck roast is a cut of beef that comes from the shoulder, neck, or upper arm of a cow. It is a relatively inexpensive cut of meat that, when cooked slowly, can be as delicious as an expensive steak.

Chuck roasts are best cooked at a low temperature for a few hours to break down the tough connective tissues, resulting in tender meat. This can be achieved by cooking the roast in a slow cooker, oven, pressure cooker, or stovetop.

When preparing a chuck roast, it is important to season the meat generously with salt and pepper and to sear it in a pan before transferring it to the desired cooking vessel. This helps to create a delicious crust on the meat and lock in moisture.

A typical chuck roast weighs around 3-5 pounds and should be cooked for approximately 3-5 hours, depending on its size. It is ready when the meat is tender and can be easily pulled apart with a fork.

Chuck roasts are often accompanied by vegetables such as potatoes, carrots, onions, and celery, which are added during the cooking process. The juices released by the meat, combined with a braising liquid such as wine, broth, or stock, create a rich and flavorful gravy to accompany the meal.

With its melt-in-your-mouth texture and juicy flavour, a well-prepared chuck roast is the ultimate comfort food, perfect for a hearty family dinner or a special occasion.

How to cook chuck roast in a pan

Preparation

Chuck roast can go by many names, including boneless beef shoulder roast, chuck pot roast, chuck blade pot roast, or chuck arm pot roast, but they are all the same cut of beef.

Chuck roast is best cooked low and slow to break down the connective tissues. However, you can also cook it quickly on a weeknight.

Season the beef with salt and pepper. It is important to know when to salt your beef. Either do this right before you cook it, or salt it and let the beef rest for 40 minutes.

Cooking

Heat oil in a large pot or Dutch oven over medium-high heat. Add the roast and quickly brown on all sides.

Add water to the pot to cover the roast. You can also use beef stock for more flavour. Add celery, garlic, onion, basil, salt, and pepper.

Bring to a boil, then reduce the heat to low and simmer for 2 hours and 15 minutes, adding additional water if needed to keep the roast covered.

Add turnips and potatoes and simmer for an additional 15 minutes.

Finally, add carrots and simmer for 30 minutes, or until the roast can be pulled apart with a fork.

Season to taste with salt and pepper before serving.

Best vegetables to include

Vegetables are a key component of a chuck roast recipe, adding flavour, texture, and nutrition to the dish. Here are some of the best vegetables to include when cooking a chuck roast:

Potatoes

Potatoes are a popular choice to include in a chuck roast. They add a hearty and comforting element to the dish. Baby potatoes are a great option as they don't require peeling and hold their shape well. Red potatoes and gold potatoes are also good choices. Cut the potatoes into large pieces or quarters, or leave baby potatoes whole, and add them to the roast towards the end of the cooking process to avoid overcooking.

Carrots

Carrots are another classic vegetable to add to a chuck roast. They provide a sweet and crunchy element to the dish. Cut the carrots into 1-inch thick slices or 2-inch pieces, or chop them into roughly 1/2-inch pieces. You can also peel the carrots if desired, though it's not necessary. Add the carrots at the same time as the potatoes to ensure they cook through without becoming mushy.

Onions

Onions are a must-have ingredient in a chuck roast. They add depth of flavour and a savoury note to the dish. Choose from yellow, white, or sweet onions, and cut them into wedges, sixths, or eighths. You can also finely or coarsely chop the onions, or slice them into rings if you prefer. Onions can be added at the beginning of the cooking process to develop their flavour and create a rich gravy.

Celery

Celery is a great addition to a chuck roast, providing a crunchy texture and a subtle savoury flavour. Cut the celery into large pieces or 1-inch pieces, and add them to the roast at the same time as the potatoes and carrots.

Garlic

Garlic enhances the flavour of the chuck roast and adds a savoury kick. Use fresh garlic cloves, smashing or chopping them as desired. You can also use garlic powder if fresh garlic is unavailable. Add the garlic at the beginning of the cooking process to allow its flavour to infuse the dish.

Mushrooms

Mushrooms are a tasty and savoury vegetable to include in a chuck roast. They absorb the flavours of the dish and become tender during the cooking process. You can use fresh mushrooms or add them from a jar, stirring them into the pan drippings at the end of cooking.

Other Vegetables

Other vegetables that can be added to a chuck roast include parsnips, zucchini, and tomatoes. Parsnips can be cut into 1-inch pieces and added with the potatoes and carrots. Zucchini can be sliced and served as a side dish to the roast. Tomatoes can be added in the form of diced canned tomatoes or tomato sauce/paste, adding a tangy and savoury element to the dish.

How to make gravy

Making gravy is a simple process that can elevate your meal. Here is a detailed, step-by-step guide on how to make gravy:

Ingredients:

• 2 tablespoons of cooking fat (separated from roasting pan juices, slow cooker juices, or butter)
• 1 tablespoon of flour (whole wheat or gluten-free)
• 1 cup of juices (from the roasting pan, fat removed; alternatively, use chicken broth)
• Salt and pepper to taste
• Optional: Fresh or dried herbs like thyme, onion powder, garlic powder, parsley, paprika, and oregano

Instructions:

• Start by separating the cooking fat from the pan juices. This can be done using a gravy/fat separator, or by skimming the fat off the top.
• Heat the cooking fat (or butter) over medium-low heat until melted. Be careful not to overheat the pan, as medium-low heat is ideal for making a roux.
• Slowly whisk in the flour to avoid creating clumps. Cook this mixture, also known as a roux, for about 1-2 minutes, stirring constantly, until it darkens in color. For a darker gravy, cook the roux longer at a lower temperature.
• Whisk in the pan juices (or broth/stock) and bring the mixture to a light boil. Continue whisking occasionally as the gravy reduces and thickens.
• Season your gravy with salt and pepper, and feel free to add any desired herbs or spices. Serve warm over meat or potatoes for a delicious finishing touch!

Tips for Customization:

• For a vegetarian brown gravy, opt for vegetable stock instead of meat-based broth.
• If you want to thicken your gravy further, create a cornstarch slurry by combining cornstarch with cold water and whisking it into the simmering gravy.
• To make a larger batch, simply double or quadruple the recipe. However, keep in mind that a larger quantity of gravy may take longer to thicken.
• If you end up with leftover gravy, you can freeze it in airtight containers or bags for future use.

Best cuts of beef for roasting

Roasting is one of the simplest ways to prepare beef. Season the beef, put it in the oven, and let the oven do the rest.

There are many different cuts of beef to choose from, and each will deliver a unique flavour and texture. The best cut for roasting will depend on your budget, the desired cook time, and whether you want a tender, rosy slice of meat or a melt-in-your-mouth bite.

Chuck Roast

Chuck roast is a popular and affordable choice for roasting. It has a beefy taste and generous marbling that keeps it from drying out during cooking. It is also known as chuck seven-bone pot roast, beef chuck arm, chuck pot roast, chuck blade pot roast, or chuck arm pot roast. Chuck roast contains a large amount of connective tissue like collagen, which takes time to render but creates velvety-soft meat. It is best when cooked low and slow, either in the oven or a crock pot or slow cooker.

Tri-Tip

Tri-tip is a triangular cut of beef from the bottom sirloin. It is considered a lean cut but has enough marbling to render a juicy, flavourful chunk of beef. It is best cooked by grilling, smoking, or roasting and should be sliced against the grain for maximum tenderness.

Brisket

Brisket is a heavily-worked muscle from the cow's chest, so it contains a lot of connective tissue and benefits from slow and low roasting or braising. For oven roasting, the point cut is recommended as it has a fat cap that will protect the meat from drying out.

Rump Roast

Rump roast, also known as round roast, is a leaner and less expensive cut of meat than pot roast or other shoulder cuts of beef. It is best cooked by braising or slow roasting, as the low-temperature cooking process helps break down the connective tissue.

Bottom Round Roast

Bottom round roast is one of the tougher cuts of roast and is known for being very lean. It is best prepared by braising or slow-cooking, similar to the rump roast.

Sirloin Tip Roast

Sirloin tip roast is a lean and inexpensive cut of beef that comes from the round primal. It contains a lot of connective tissue like collagen, which creates a velvety mouthfeel. It is important to allow enough cooking time for the connective tissues to fully break down.

Prime Rib Roast

Prime rib roast is Chef David Rose's favourite splurge cut for making roast beef. It has well-marbled intramuscular fat that renders into the roast. It can be cooked to a slightly higher internal temperature without sacrificing tenderness.

Shoulder Petite Roast

Shoulder petite roast, also known as chuck shoulder tender, shoulder tender, or Teres major, is a smaller cut of beef that makes extremely tender and flavourful roast beef. It is a relatively lean cut of meat that comes from the shoulder area of the animal.

Chateaubriand Beef Tenderloin Roast

Chateaubriand beef tenderloin roast is one of the most expensive choices for making roast beef. It is cut from the same piece of meat as filet mignon steaks but has a thicker, centre portion that makes it easier to cook evenly. It is extremely tender, has a mild flavour, and is on the lean side.

Strip Loin Roast

Strip loin roast is a good budget-friendly substitute for chateaubriand. It has a bold loin beef flavour and a good amount of tenderness. It is well-marbled and has a fat cap that helps keep the meat moist during cooking.

How to store and reheat chuck roast

Storing Chuck Roast

When storing chuck roast, it is important to let it cool down to room temperature before storing it in the refrigerator or freezer. If storing in the refrigerator, place the meat in an airtight container along with some of the juices. If storing in the freezer, place the meat and juices in an airtight container or a freezer bag, ensuring that you remove as much air as possible before sealing.

Reheating Chuck Roast in the Oven

The oven is the best option for reheating chuck roast while preserving its flavor, tenderness, and juiciness. Here are the steps to reheat chuck roast in the oven:

• Preheat the oven to 375°F.
• Place the leftover chuck roast in a baking dish, such as a 9x13 baking tray or a covered casserole dish. Pour some of the leftover juices over the meat.
• Reheat the chuck roast in the oven until it is heated through. This usually takes around 30-45 minutes, depending on the amount of meat.

Reheating Chuck Roast on the Stove

Another option for reheating chuck roast is to use a skillet on the stove. This method is faster than using the oven and heats the meat more evenly than a microwave. Here are the steps:

• Place a skillet on the stove and turn the heat to medium.
• Add the chuck roast, along with 1 cup of water, broth, or leftover roast juices.
• Set a timer for 10 minutes and turn the roast with tongs.
• Heat for another 5 minutes. The roast should be steaming at this point.
• Use a meat thermometer to check the internal temperature if desired.

Reheating Chuck Roast in the Microwave

If you're looking for a quick and convenient option, you can reheat chuck roast in the microwave. Here are the steps:

• Place the desired amount of chuck roast in a microwave-safe dish, along with some leftover juices to keep it juicy.
• Set the microwave to the reheat setting or high if there is no reheat setting.
• Reheat the chuck roast in 30-second intervals, checking in between each interval to prevent overheating and drying out the meat.
• Continue reheating until the meat reaches your desired temperature.

Reheating Chuck Roast in a Slow Cooker

A slow cooker is also a great option for reheating chuck roast, especially if you want to keep it warm for a longer period. Here are the steps:

• Set the slow cooker to warm or low if there is no warm setting.
• Place the desired amount of chuck roast in the slow cooker, along with some leftover juices, water, and/or gravy.
• Slow cook for 2-4 hours, depending on the amount of meat.

Frequently asked questions