Low and slow. How'd you prepare it?

haha!

The best chuck roast I ever had was made by a childhood friend's father! It was a huge thick chuck w/ vegs, all wrapped up in aluminum foil and cooked on the grill. She told me he always made it that way. wow that was good!

I've been cooking them in the slow cooker but can't get them right. Always dried up. Didn't know it was possible to dry up a chuck roast but IT IS! I think from now on I'm going back to on the stove like Fran said. It's best that way. I'm considering getting rid of the slow cooker. To me food just isn't as good in it.

There is no better cut of beef for a roast, IMO. My mother cooked hers on the stove (in her Guardian Service roaster). I cook mine in the oven (325-350 degrees)--put some water in the bottom of the (covered) roaster; a package of onion soup on top of the roast, plus salt, pepper, celery salt, garlic powder. An hour or so before it is finished, I put carrots and potatoes in the roaster with it. You can cut it with a fork.

This thread is making me want chuck roast -- and I don't have any idea how much it costs per pound. lol!

Now I'm craving it too.

I cut mine up into about 2" pieces and put it in a glass 13x9 cake pan. Mix dried beefy onion soup with water and then add enough water to almost cover meat. Cover with foil. Cook in oven 3-4 hours at 350 degrees. Remove foil for last little bit to brown top. It's always tender and delicious. I sometimes add potatoes and carrots in the last hour if I remember in time. The soup mix has enough salt so I don't add any more.

The price of chuck roasts is getting to be ridiculous. That's the only kind of roast I like and we do ours in the pressure cooker along with the onions, potatoes and seasonings.

I'm cooking my chuck roast like Fran's mom did. Takes a while but worth it. I may add some carrots later.

I had a whole decorative set of slow cookers from Walmart, gave them to my son to keep food warm at the potluck gathering he has sometimes.

Sounds good to me! I'll take a plate. My grandmother always added the carrots and potatoes with the roast, and I loved those infused with beefy goodness. Nonetheless, I'll even take the carrot added later ;)

Since the 'round bone' or sometimes called 'arm chuck roast' disappeared from meat cases in grocery stores several years ago, I haven't had a really good chuck roast. Always seared a round bone roast on top of the stove. Added water, covered it and roasted it in the oven at 350 for a couple hours, adding carrots, potatoes and onion to it for the last 40 minutes or so. Make gravy with the liquid and you had a memorable meal.

At my specialty meat store, the butcher told me that this cut is no longer done as they can get more cuts from the beef by not doing it. He did say that if I call a day or so ahead he would cut one for me. I am sure that the price would be significantly higher than the usual cut.

I was just telling my husband the other day how TINY a so called "roast" is these days. Hardly larger than a steak! When my mom would make a roast, it was a huge hunk of meat!

I don't remember chuck roast at 50 cents a pound. But I do remember buying squid in the grocery store for 28 cents a pound. Of course, that was before anyone had heard the word calamari. The checker looked at it and asked me what I was going to do with it. I told her I was going to eat it, of course. She called to another checker, "Hey, Joe! Come and look. She's going to eat this!"

Fran - I forgot about cooking my roast this way. I'll be doing that next time. Last Sunday, I floured it with salt and pepper, then browned in with a little vegetable oil. Then I put it in a roaster with white potatoes, sweet potatoes (the orange ones), carrots and onions and a little water to get the steam going. Then in the over for 2 - 2/12 hours. I make my gravy on the stove using Watson beef gravy mix.

Gazania, that is exactly how my Mom and now I prepare it. Although, I admit I have done it in the crockpot too and to our way of thinking it was just as good as in the oven.

I braise mine on top of the stove, after browning. I usually use beef stock, Worcestershire, soy sauce, and water as the liquid. Later, I'll add mushrooms, carrots, big chunks of onions, a tad of instant coffee crystals (makes the most delectable gravy), a bit of sugar, S&P, thyme, garlic powder, and whatever else inspires me.

The roast is simmered for over three hours, covered, with veggies added in for the last forty five minutes. It will be fork tender and I will never make it without the instant coffee again....I can't begin to tell you the difference in flavor.

Oh my goodness y'all are making me hungry! Mom always made the best chuck roast with wonderful brown onion gravy to pour over the rice and potatoes cooked in with the roast and gravy. I miss that.
I make mine the same way, browned first, put a little yellow mustard on it and worchestershire sauce, in a hot pot, get it nicely browned along with the onions, then in the big roaster covered splash of wine, and cook till it was falling apart tender.
Hers was always better!

I wanted to comment on the price of beef! Omg I just can't afford it anymore.
I used to buy the big packer brisket for under a dollar a lb, now it's over $5 a lb! Crazy prices. We are eating more seafood now.

I remember when they went on sale for .39cents a pound and I'd have it ground up and put into 1 lb packages for the freezer.

The last time we looked at one of the big briskets, it was almost $70. The last chuck roast was nearly $15.

Ravencajun that wonderful brown onion gravy may have been the recipe for Family Pot Roast that came with a Westbend skillet. I use it to this day. Brown the roast. Then mix one packet of onion soup mix with two cans of cream of mushroom soup and two or three tablespoons of worcestershire sauce. Pour over roast cover and slow cook in an oven or deep skillet at 350 degrees for 2 1/2 -3 hours. The original recipe called for just one can of soup but we always used two for more gravy. Kept the soup mix to one envelope but added an extra bit of worcestershire. This one does not taste like it came from convenience foods. Everyone loves it.

We buy chuck roasts when it's two for one, which seems to be once per month. We DO use the slow cooker after preparing the roast. Line bottom of cooker with sliced onions and green peppers. Add two cups beef broth. Preheat.
Blend olive oil, red drinking wine, minced garlic, ground pepper and rosemary. Rub mix over the roast and let it set while firing up the gas grill. When HOT, brown the roast 3 to 5 minutes per side. Place in slow cooker and set to Auto for 8 hours. No leftovers.

Chuck roast is around $4 a lb on sale but out of sight if not on sale. I just wait for a sale and buy then. Mostly we have been eating chicken because it's still around a dollar a lb on sale and sales are running all the time. I don't remember buying chuck for really cheap though, about $3 a lb on sale before beef prices went up. I guess back in the day it was $2 a lb.

Just a few months ago I could buy chuck roasts for $3.99 lb, now they're on sale for $5.99/lb. It really irks me when cooks say to buy chicken thighs because they're so much cheaper than breasts. Not here, they're $5 lb.

OH NO, $5 a lb for thighs? Do you mean boneless and skinless? Those are $2.89 which is more than breasts. But with bones they are only 99 cents a lb.

I'd love to find them for 99cents/lb Ark Girl!!! I can sometimes find them on sale for $2/lb. This week skinless-bonless breasts are $3.88 and bl/sl thighs are $4.88 lb.

I use the crockpot. I dump in it- chuck roast and cahoots and garlic and them dump on top a package of dried onion soup mix and a can of undiluted cream of mushroom. I serve it over noodle or mashed potatoes. Sometimes ill add a gravy packet.

I'm getting a wee bit disgusted with beef anymore. No taste, like shoe leather (even the most expensive cuts like filet mignon), and so much fat on some cuts that it's disgusting. We used to love beef and had it at least 4 times a week. Even ground beef has no flavor.

As for chuck roasts, I do mine in the crock pot with seasonings, enough beef broth to cover the bottom of the crock pot, and a layer of sliced onion on top of the roast. I leave it on low for at least 7 hours. Always comes out tender. Sometimes, depending on how lazy I am, I'll throw potatoes and carrots in with it, but usually only have mashed 'taters and a veggie on the side.

My Mom made a mean Chuck Roast. She would season it, sear it on both sides, Put onion on top, then add a little water and turn it on low heat to simmer for hrs. The juice would turn a dark brown, then she would add potatoes and carrots. I loved that meal. I never cook it as well as she did.

I haven't bought beef in the store for quite awhile. The whole pink slime story just turned my stomach. DH is an avid hunter. And luckily for us, he's also a successful hunter. With a bow and a rifle. He got an elk this year bow hunting in Colorado. And then Whitetail at home during rifle season.

It took us an entire day to butcher and wrap that elk. We got at least 350 lbs. of meat out of it. We cut steaks, roast and ground burger. Did the same with the whitetail.

I put a big deer or elk roast in the crockpot with water and several beef boullion cubes. Cook all night. When it's fall apart tender I shred the meat and get rid of any fat and bone. You can eat it like that and it's very good. I heat olive oil in a skillet and brown the shredded meat and sprinkle with garlic salt. Make gravy from the broth in the crockpot. The stuff is almost like a drug, you can't stop eating it, lol.

Katlan, I'm transitioning the cats to a raw food diet. I buy their food in frozen containers. What they are nibbling on now is Wild Game.....elk, pheasant and rabbit. I wish you lived closer, LOL

The last price of beef in this area(Ontario-central) was @ $7.99/lb no matter what cut you bought-and its' going up!

I blame The Food Network ;-)

When we butcher, instead of chuck roasts, I have mine cut to blade steaks. Love cooking them up to "swiss steak". We get enough roasts cut out of the ribloin and sirloin.

Prairie rose, when we raised our own beef, we did the same thing. I cook chuck roast in an electric skillet. I brown it, turn it down low, and let it cook for a couple of hours. After an hour or so, I put in carrots, onion and potatoes. I don't add water. When it is done, I remove the roast, pour the resulting broth and fat into a large measuring cup, add a few ice cubes to remove most of the fat, Then I add a can or two of beef broth, the liquid from the roast, and a little cornstarch in a small amount of water, and make gravy. Just as the gravy is finished, I add a few drops of coffee and about a Tbsp of ketchup. Some chopped parsley makes it pretty. I don't like crock pots. Tender and not dried out.

I used to use the crock pot for roast until I tried The Pioneer Woman's "Perfect Pot Roast" recipe. The rosemary and thyme makes it fabulous! Pot roast