Beef chuck is a huge tough cut of meat that is often used to make slow-cooked dishes like stews, and pot-roast. Though roasting it in the oven is not the same and requires care and proper technique and I’ve had my fair share of disappointments. So, experimenting with making the perfect beef chuck roast in my kitchen was an adventure in precision and flavor. I was determined to achieve just the right level of doneness, with tender, juicy meat bursting with flavor. Finally, after much trial and error, I found it – the perfect combination of spices, seasonings, and cooking techniques that transformed the beef chuck into a masterpiece of flavor and tenderness. I hope you will also enjoy this technique and share this with your family and friends. Don’t forget share your feedback with me in the comments.
Why make this roast?
Step-by-step: Beef chuck roast
Trim excess fat from the beef chuck using a sharp pairing knife and sturdy cutting board. Using a butcher’s twine, tie the meat as shown in the video.
Marinade: Using a mortar and pestle, mash the rosemary and thyme leaves. Alternatively, you can put all these ingredients in a food processor and blend them into a smooth paste. Add the garlic and salt, followed by the paprika and cayenne. Mash to a coarse paste. Then, add the oil and pepper. Marinate: Marinate the meat well on all sides, getting the top and bottom sides too. Leave to marinate on the counter for an hour or overnight in the fridge. Thaw the meat for at least an hour or two before cooking.
Preheat the oven at 175°C / 350°F / Gas Mark 4 Sear: Add 2 tbsp oil to the roasting pan (or skillet) over medium-high heat. Sear the beef on all sides, turning with a tong. When done, remove from the pan. Roasting pan: Place the beef on the roasting rack and add 1/2 cup water. Add a meat thermometer and set it to 135℉ for medium-rare, 140℉ for medium, or 145℉ for medium-well. Roast on the middle rack until desired temperature – about 1 to 1 1/2 hours. Mine took 1 hour 10 minutes to reach 135 F for medium-rare. Rest: Remove from the oven and cover with an aluminum foil. Move the meat to a serving platter and keep it warm so you can use the pan juices for the gravy.
Gravy: Place the roasting pan over medium heat and add chopped onions and garlic. Saute until onions are translucent. Then, add the red wine and, using a spatula, deglaze and scrape as much as possible from the pan. Next, add the flour and continue to cook until it thickens. Cook a minute more, then add the stock. Let it come to a boil and remove from heat. Strain it through a sieve or mesh. Pour the sauce into a sauceboat and serve it with the roast.
Frequently asked questions
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