Beef Chuck Roast

Author: Veena Azmanov

Prep Time: 20

Cook Time: 1 30

Total Time: 1 50

Coooking Temperature: 175°C / 350°F / Gas Mark 4

Calories: 24

Adjust Servings Here: 8 servings

Description

This beef chuck roast is tender, juicy, and delicious. It's cooked in the oven using a marinade made with garlic and cayenne. And, served with a gravy made with pan drippings. A simple and easy recipe perfect main dish for entertaining guests.

Ingredients

4 lbs (2 kg) Beef Chuck
2 tbsp Oil cooking
½ cup Water

Marinade

2 sprigs Rosemary fresh
2 sprigs Thyme fresh
2 large Garlic cloves
1 tbsp Salt coarse
1 tsp Paprika smoked
1 tsp Cayenne hot
1 tsp Pepper
2 tbsp Olive oil

Gravy

½ cup Spanish onions finely chopped
1 Garlic sliced
½ cup Red wine
2 tbsp Flour
1 cup Stock

Instructions

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.
4 lbs Beef Chuck
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.
2 sprigs Rosemary, 2 sprigs Thyme, 2 large Garlic cloves, 1 tbsp Salt, 1 tsp Paprika, 1 tsp Cayenne, 1 tsp Pepper, 2 tbsp Olive oil
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.
2 tbsp Oil
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.
1/2 cup Water
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.
1/2 cup Spanish onions, 1 Garlic , 1/2 cup Red wine, 2 tbsp Flour, 1 cup Stock

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you