The chuck roast is gaining traction in the UK, where it's also sometimes referred to as the beef pot roast. The chuck cut of meat comes from the area between the rib and the shoulder of the cow – it is full of ligament tissue, which has traditionally made is a less popular beef cut. However, the patient cook who is prepared to give the chuck roast the cooking time it needs will be rewarded with surprisingly tender meat that falls off the fork, while all that connective tissue will add succulence with its fat content.
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Chuck roast recipe
For this one-pot roast for four, you will need:
- Chuck beef joint, 1kg
- A brown onion chopped, or four to five shallots, peeled
- Carrots, 250 grams
- Potatoes, 250 grams
- Red wine, 500ml
- Hot beef stock, 750ml
- Beef rub or other seasoning of your choice
- Olive or rapeseed oil, four to six tablespoons
1. Rub the joint well with a beef rub/seasoning. Warm a bit of oil in a large, deep pan or flameproof casserole/oven dish; once quite hot, sear the outside of your joint for two to three minutes to get a nice browning on the outside.
2. Take the joint out of the pan and rest. Meanwhile, fry the onion, potatoes and carrots quickly (for about five minutes) in the rest of the oil, taking care not to burn them. Transfer the lightly fried vegetables into the oven dish/casserole.
3. Place the joint on top of the vegetables and pour over the wine. Let simmer over the hob for a few minutes.
4. Pour in the stock and oven roast for two hours per kilo of meat. This will give you a medium roast. Adjust cooking time by give or take twenty minutes if you like your meat rarer/more well done.
5. Serve with horseradish and other roast veggies.