20 chuck roast quick cook Recipes

  • Chuck Roast Dinner
    boneless beef chuck roast (3 lb), cut into serving-size p... and
    5 More
    boneless beef chuck roast (3 lb), cut into serving-size pieces, potatoes, peeled and cut into chunks, carrots, cut into chunks, tomato juice, worcestershire sauce, quick-cooking tapioca
    6 hour 10 min, 6 ingredients
  • Crock Pot Chuck Roast Dinner
    boneless beef chuck roast, cut into serving size pieces and
    5 More
    boneless beef chuck roast, cut into serving size pieces, potatoes, peeled and cut into chunks, carrots, peeled and cut into chunks, tomato juice, worcestershire sauce, quick-cooking tapioca
    6 hour 10 min, 6 ingredients
  • Hot Roast Beef Commercials
    i use a 3 1/2 to 4 lb chuck roast, well marbelized with f... and
    30 More
    i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...
    5 hour , 32 ingredients
  • Cajun Pot Roast for the Crock Pot
    boneless beef chuck roast, cooking oil and
    6 More
    boneless beef chuck roast, cooking oil, cajun-style stewed tomatoes or 1 (14 1/2 oz) can mexican-style tomatoes, chopped onion, chopped celery, quick-cooking tapioca, bottled minced garlic or 2 garlic cloves, minced, hot cooked rice
    10 hour 25 min, 9 ingredients
  • Beef Barley Soup
    chuck roast, tomatoes or 2 cups v8 vegetable juice and
    6 More
    chuck roast, tomatoes or 2 cups v8 vegetable juice, celery rib, finely chopped, carrots, diced, no-salt-added beef broth, quick-cooking barley, salt & pepper, bay leaves
    16 min, 8 ingredients
  • Beef Curry with Fruit
    boneless beef chuck roast, chopped onion and
    13 More
    boneless beef chuck roast, chopped onion, vegetable oil or 1 tbsp olive oil, pineapple chunks (in juice), orange juice, quick-cooking tapioca, brown sugar, curry powder, salt, pepper, dried fig, coarsely chopped, currants, unpeeled apricot halves in light syrup, drained and halved, hot cooked couscous or 4 cups rice, chopped fresh cilantro
    9 hour 20 min, 15 ingredients
  • Slow Cooker Winter Beef Stew
    boneless chuck roast , cut into 1 1/4 inch pieces and
    16 More
    boneless chuck roast , cut into 1 1/4 inch pieces, chopped onion, garlic cloves, minced, canola oil, red potatoes, cut into chunks, carrots , cut into 1 inch pieces, onions, chopped, reduced-sodium beef broth, unsweetened apple juice, minced fresh parsley, bay leaves, salt, dried thyme, pepper, bacon, cooked and crumbled, tomato paste, quick-cooking tapioca
    9 hour 20 min, 17 ingredients
  • Hearty Beef Vegetable Stew
    crushed tomatoes, undrained, quick-cooking tapioca and
    10 More
    crushed tomatoes, undrained, quick-cooking tapioca, dried basil, sugar, salt, pepper, red potatoes, cut into 1-inch cubes, carrots , cut into 1-inch slices, onion, chopped, chopped celery, lean chuck roast, cut into 1-inch cubes, canola oil
    5 hour 15 min, 12 ingredients
  • Hearty Beef Vegetable Stew
    boneless beef chuck roast, cut into 1-inch cubes and
    11 More
    boneless beef chuck roast, cut into 1-inch cubes, canola oil, red potatoes, cut into 1-inch cubes, carrots, cut into 1-inch lengths, onion, chopped, chopped celery, crushed tomatoes, undrained, quick-cooking tapioca, dried basil, sugar, salt, pepper
    5 hour 20 min, 12 ingredients
  • Cajun Pot Roast Cajun Pot Roast
    boneless beef chuck pot roast, cooking oil and
    6 More
    boneless beef chuck pot roast, cooking oil, cajun style stewed tomatoes, chopped white onion, chopped celery, quick-cooking tapioca, minced garlic, hot cooked rice
    3 min, 9 ingredients
  • Herbed Port Pot Roast Herbed Port Pot Roast
    beef chuck roast, chopped onion and
    8 More
    beef chuck roast, chopped onion, port wine (or apple juice), tomato sauce, quick-cooking tapioca, worcestershire sauce, dried thyme, dried oregano, garlic cloves, minced, hot cooked pasta (optional)
    8 hour 10 min, 10 ingredients
  • Pot Roast With Noodles Pot Roast With Noodles
    beef chuck roast, cooking oil, carrots , corasely chopped and
    11 More
    beef chuck roast, cooking oil, carrots , corasely chopped, celery ribs, sliced, onion, sliced, bottled minced garlic, quick-cooking tapioca, italian-style stewed tomatoes, italian-style tomato paste, brown sugar, salt, pepper, bay leaf, dried medium noodles
    12 hour , 14 ingredients
  • Crock Pot Pot Roast over Noodles Crock Pot Pot Roast over Noodles
    boneless beef chuck roast, vegetable oil, carrots, chopped and
    10 More
    boneless beef chuck roast, vegetable oil, carrots, chopped, onion, sliced, garlic cloves, minced, cream of celery soup, quick-cooking tapioca, italian tomatoes, tomato paste, brown sugar, bay leaves, salt and pepper, egg noodles, cooked, drained and buttered
    5 hour 15 min, 13 ingredients
  • Herbed-Port Pot Roast Herbed-Port Pot Roast
    beef chuck pot roast, chopped onion and
    7 More
    beef chuck pot roast, chopped onion, fairbanks ruby port wine, garlic, minced, oregano, dried, crushed, tapioca (quick cooking ), thyme, dried, crushed, tomato sauce, worcestershire sauce
    8 hour 15 min, 9 ingredients
  • Crock Pot Tex Mex Pot Roast Crock Pot Tex Mex Pot Roast
    red enchilada sauce, yellow onion, diced, black pepper and
    4 More
    red enchilada sauce, yellow onion, diced, black pepper, salt, garlic powder, quick-cooking tapioca, chuck roast
    8 hour 10 min, 7 ingredients
  • BBQ Beef Roast W/corn And Pepper Couscoush BBQ Beef Roast W/corn And Pepper Couscoush
    boneless beef chuck pot roast, chili powder, ground cumin and
    8 More
    boneless beef chuck pot roast, chili powder, ground cumin, garlic salt, black pepper, diced tomatoes with garlic and onion, undrained, brown sugar, vinegar, worcestershire sauce, quick-cooking tapioca, crushed, dry mustard
    5 hour 25 min, 11 ingredients
  • Simple Beefy Barley Soup Simple Beefy Barley Soup
    beef short rib, beef tails or 2 -3 lbs oxtails and
    7 More
    beef short rib, beef tails or 2 -3 lbs oxtails, boneless chuck roast, vegetable oil, whole tomatoes with juice, carrot, sliced, quick-cooking barley, water, beef bouillon cubes
    47 min, 9 ingredients
  • Italian Countryside Beef Soup for the Crock Pot Italian Countryside Beef Soup for the Crock Pot
    boneless beef chuck roast and
    12 More
    boneless beef chuck roast, new potatoes (the tiny ones are my favorite, halved or quartered if needed), carrots or 2 medium parsnips, peeled and cut into 1- to 2-inch pieces, onion, chopped (1 cup), fennel bulb, trimmed and cut into 1/2-inch-thick wedges, dried rosemary, crushed, beef broth, dry red wine or 1 cup beef broth, tomato paste, quick-cooking tapioca, ground black pepper, garlic cloves, minced, basil leaves , spinach leaves (or mix them all if you like) or 1 -2 cup torn fresh escarole (or mix them all if you like)
    4 hour 25 min, 13 ingredients




Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top