Chuck Tender Beef Roast with Gravy

A Hearty, Savory Classic

What the heck is a Chuck Tender Roast?

I asked myself this exact same question when I saw the lump of beef sitting in the meat section of my small town grocery store. It looked rumpy plumpy and it was a managers special, so I bought it.

Now I have heard of a chuck roast and of course I have heard of a tenderloin and have cooked both ad nauseam but this was a new-to-me cut of beef.

The meat in the package looked familiar, sort of a mix between the shape of a beef tenderloin and a round roast. A quick Google search gave me all the info I needed to know.

The Chuck Tender wasn’t just a gimmicky name, in fact, if you don’t cook this right it is the furthest thing from tender. It is a hunk of meaty love cut from the chuck portion of the cow, near the shoulder.

But do not let this information scare you. I am here to help.

Rumpy Plumpy Meat

Cooking this Chuck Tender Beef Roast was actually as easy as can be, you just need a little time. The full step by step, detailed directions are below. First I just need to remind you of a few things.

Before Cooking

• Make sure you let this roast sit to room temperature before you sear it. This is so the outer layer of meat creates a barrier to keep in all the juices so the roast cooks up tender.
• Do not use olive oil to sear your meat. I know that vegetable oils aren’t popular but to me, it is the best for searing off beef. It has a high smoke point which means at the super high temps you need to sear this, it won’t turn acrid and toxic like some oils will. But you can use coconut or avocado oil if you wish.
• Do not be afraid to season this bad boy on all sides and season it well. I did not include exact measurements in the recipe. Shake your shakers over this hunk of meat until it looks good, just don’t use too much paprika or brown sugar.

After Cooking

• Let the meat rest after it has cooked and while you make your gravy. Resting is important with all meat, but especially beef and especially beef roasts like this. The meat seizes up at high temps and needs time to relax and get more tender after cooking.
• You put this meat in the oven at 500 degrees and immediately turn it down to 250. That is because it will take the perfect amount of time to lower to 250 from 500, slowly cooking your meat to tender perfection. The high heat at the beginning seals in the juices like the searing does.
• Get a meat thermometer, even a cheap stick one if you have to. I give cook times and temps but everyone has an oven that heats differently and every cut of meat will be different as well. Some parts may also be thicker or thinner. Pull this meat early because it will continue to cook as it rests in the oven and for a bit out of the oven.

Pink Is Good

You will be making a pan gravy with this beef roast that you will sink these beautiful slices into. That means they will continue to cook and won’t be as pink.

If you love pink, like I do, you do not have to simmer it in the gravy. You can just plate and add the gravy afterwards.

If you like your beef well done, on the other hand, then you can let the slices simmer in the gravy a little bit longer.

Chuck Tender Beef Roast and Gravy Printable Recipe

If you have a delicious beef and gravy like this, you need to make some delicious mashed potatoes to stick under it. My recipe for The Creamiest Mashed Potatoes is the perfect solution.

I have heard from a lot of my followers that they found this roast at Walmart. I also asked around and most butchers in the grocery store will know what this is and direct you to it.

If you absolutely cannot find the Chuck Tender Roast, you can use this same recipe with a round roast.

The full printable recipe is below for the Beef Roast. Enjoy!