The Best Way to Cook a Boneless Chuck Roast

by Natalie Smith

    Boneless beef chuck roast is a cut of meat that comes from the shoulder of the cow. Chuck is a flavorful cut, but it contains a lot of fat marbling and connective tissue. To the dismay of many home cooks, beef chuck quickly becomes tough and dried out when it is cooked over dry heat, such as by broiling or grilling. The best way to cook a chuck roast to serve your hungry family is to braise it in a slow-cooker or in a Dutch oven.

    Chuck roast comes in a variety of sizes. Boneless chuck roasts can be expensive, but if you watch the supermarket circulars for sales, you can pick one up for a good price. Look for a roast that has a good marbling of fat. Some of the fat will cook off during the braising process, but you need it to help the meat baste as it cooks. Trim off any unwanted fat that remains after it cooks.

    Braising, or cooking meat in a small amount of liquid, is particularly effective for tough cuts of meat like a boneless chuck roast. Place the chuck roast in the Dutch oven or slow-cooker and pour in enough beef stock or red wine to cover the bottom of the pot by 2 inches. Cook your chuck roast for approximately 45 minutes per pound in a 350-degree-Fahrenheit oven, or for two hours per pound in a slow-cooker on low. The roast is ready when a thermometer inserted into the center registers 130 degrees Fahrenheit for a medium roast.

    Serve a boneless chuck roast with family-favorite sides that you would serve with pot roast, such as potatoes, carrots, pearl onions or celery, to name a few. Mashed potatoes or warm wheat rolls also go well with a tender braised chuck roast. Use the pan drippings to make a flavorful gravy by simmering them over low heat and whisking in 1 teaspoon of flour or cornstarch.

    Boneless chuck roast is not a lean cut of meat, but you can make the meal more healthy by trimming away any excess fat before you serve it.. Keep meat servings to 3 ounces per family member, which is the recommended serving size for a meat-based protein, according to the Cleveland Clinic. If you are concerned about the fat intake, omit the gravy and serve the roast beef with roasted or steamed vegetables, or a salad with a light creamy dressing..

    About the Author

    Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.

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