Slow-Roasted Chuck Roast
By Rebeccah MarstersPublished on August 23, 2013
Time
3¼ hours, plus 6-24 hours marinating and 20 minutes resting
Yield
Serves 4 to 6
Ingredients
BEEF
1 (5- to 6-pound) center-cut boneless beef chuck-eye roast 5 teaspoons kosher salt 2 teaspoons pepper 2 teaspoons onion powder 2 teaspoons granulated garlic 2 tablespoons vegetable oil ¼ cup all-purpose flour ½ cup red wine 1 ½ cups beef broth 1 ½ cups chicken brothHORSERADISH SAUCE
½ cup heavy cream ½ cup sour cream ⅓ cup prepared horseradish, drained1 tablespoon Dijon mustard 1 garlic clove, minced½ teaspoon pepperBefore You Begin
Refrigerate the meat with the seasoning rub for at least 6 hours before cooking.
Instructions
- Pat roast dry with paper towels. Separate roast into 2 pieces along natural seam and trim fat to ¼-inch thickness. Tie kitchen twine around larger roast at 1-inch intervals. Cut smaller roast into 1-inch cubes. Combine salt, pepper, onion powder, and granulated garlic in bowl. Rub surface of tied roast evenly with half of spice mixture and wrap in plastic wrap. Transfer beef cubes to 1-gallon zipperlock bag; add remaining spice mixture to bag, seal, and toss to coat beef cubes. Refrigerate tied roast and beef cubes for at least 6 hours or up to 24 hours.
- Adjust oven rack to lower-middle position and heat oven to 300 degrees. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown tied roast on all sides, 10 to 12 minutes; transfer to plate.
- Return now-empty skillet to medium-high heat, add remaining 1 tablespoon oil, and heat until just smoking. Add cubed beef and brown on all sides, 10 to 12 minutes. Sprinkle flour over meat and cook, stirring constantly, until beef is evenly coated, about 1 minute. Add wine and cook until pan is nearly dry, about 1 minute. Add beef and chicken broths and bring to boil, scraping up any browned bits. Cover, transfer to oven, and cook for 1 hour.
- Whisk all ingredients together in bowl until smooth. (Sauce can be refrigerated for up to 2 days.)
- Uncover skillet and place browned roast on top of cubed meat. Return skillet to oven and continue to cook, uncovered, until cubed meat is forktender and roast registers 150 degrees, about 1 hour longer. Transfer roast to carving board, tent loosely with aluminum foil, and let rest for 20 minutes. Using potato masher, mash cubed meat until shredded into rough ½-inch pieces. Transfer shredded meat and gravy to bowl and let cool completely. Cover and refrigerate until ready to make Roast Beef Po’ Boys, up to 2 days. Remove twine from roast and slice thin. Serve roast with horseradish sauce.
for the beef
for the horseradish sauce
Time
3¼ hours, plus 6-24 hours marinating and 20 minutes restingYield
Serves 4 to 6Ingredients
BEEF
1 (5- to 6-pound) center-cut boneless beef chuck-eye roast
5 teaspoons kosher salt
2 teaspoons pepper
2 teaspoons onion powder
2 teaspoons granulated garlic
2 tablespoons vegetable oil
¼ cup all-purpose flour
½ cup red wine
1 ½ cups beef broth
1 ½ cups chicken broth
HORSERADISH SAUCE
½ cup heavy cream
½ cup sour cream
⅓ cup prepared horseradish, drained
1 tablespoon Dijon mustard
1 garlic clove, minced
½ teaspoon pepper
Test Kitchen Techniques
Ingredients
BEEF
1 (5- to 6-pound) center-cut boneless beef chuck-eye roast
5 teaspoons kosher salt
2 teaspoons pepper
2 teaspoons onion powder
2 teaspoons granulated garlic
2 tablespoons vegetable oil
¼ cup all-purpose flour
½ cup red wine
1 ½ cups beef broth
1 ½ cups chicken broth
HORSERADISH SAUCE
½ cup heavy cream
½ cup sour cream
⅓ cup prepared horseradish, drained
1 tablespoon Dijon mustard
1 garlic clove, minced
½ teaspoon pepper
Test Kitchen Techniques
Ingredients
BEEF
1 (5- to 6-pound) center-cut boneless beef chuck-eye roast
5 teaspoons kosher salt
2 teaspoons pepper
2 teaspoons onion powder
2 teaspoons granulated garlic
2 tablespoons vegetable oil
¼ cup all-purpose flour
½ cup red wine
1 ½ cups beef broth
1 ½ cups chicken broth
HORSERADISH SAUCE
½ cup heavy cream
½ cup sour cream
⅓ cup prepared horseradish, drained
1 tablespoon Dijon mustard
1 garlic clove, minced
½ teaspoon pepper
Test Kitchen Techniques
Why This Recipe Works
To cook once and eat twice, we start with a hefty chuck roast. We tie half of it up into a roast and break the other half down into chunks. After seasoning all the meat with our all-purpose mixture of salt, pepper, onion, and garlic and browning it in stages on the stovetop, we roast it in the oven, giving the cubed meat a head start to achieve fall-apart tenderness. We cook the tied roast to medium and then slice it and serve it with creamy horseradish sauce. Then we mash the cubed meat into tender shreds and serve it with gravy for a messy, delicious, New Orleans–style po’ boy sandwich the next night.
Before You Begin
Refrigerate the meat with the seasoning rub for at least 6 hours before cooking.
Instructions
- Pat roast dry with paper towels. Separate roast into 2 pieces along natural seam and trim fat to ¼-inch thickness. Tie kitchen twine around larger roast at 1-inch intervals. Cut smaller roast into 1-inch cubes. Combine salt, pepper, onion powder, and granulated garlic in bowl. Rub surface of tied roast evenly with half of spice mixture and wrap in plastic wrap. Transfer beef cubes to 1-gallon zipperlock bag; add remaining spice mixture to bag, seal, and toss to coat beef cubes. Refrigerate tied roast and beef cubes for at least 6 hours or up to 24 hours.
- Adjust oven rack to lower-middle position and heat oven to 300 degrees. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown tied roast on all sides, 10 to 12 minutes; transfer to plate.
- Return now-empty skillet to medium-high heat, add remaining 1 tablespoon oil, and heat until just smoking. Add cubed beef and brown on all sides, 10 to 12 minutes. Sprinkle flour over meat and cook, stirring constantly, until beef is evenly coated, about 1 minute. Add wine and cook until pan is nearly dry, about 1 minute. Add beef and chicken broths and bring to boil, scraping up any browned bits. Cover, transfer to oven, and cook for 1 hour.
- Whisk all ingredients together in bowl until smooth. (Sauce can be refrigerated for up to 2 days.)
- Uncover skillet and place browned roast on top of cubed meat. Return skillet to oven and continue to cook, uncovered, until cubed meat is forktender and roast registers 150 degrees, about 1 hour longer. Transfer roast to carving board, tent loosely with aluminum foil, and let rest for 20 minutes. Using potato masher, mash cubed meat until shredded into rough ½-inch pieces. Transfer shredded meat and gravy to bowl and let cool completely. Cover and refrigerate until ready to make Roast Beef Po’ Boys, up to 2 days. Remove twine from roast and slice thin. Serve roast with horseradish sauce.
for the beef
for the horseradish sauce
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