Chuck Tender Beef Roast with Gravy
Chuck Tender Beef Roast with Gravy
What the heck is a Chuck Tender Roast? I asked myself this exact same question when I saw this 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. In the package it looked familiar, sort of the shape of a beef tenderloin and sort of the shape of 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. I am just here to remind you of a few things.
- 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 all the juices in so that this 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 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.
- 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 and 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 once again 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 wont look the same. In general it will but some parts may be thicker or thinner. You pull this meat early because it will continue to cook as it rests in the oven then 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. So they will continue to cook and won’t be as pink, If you love pink, like I do, you do not have to have them simmer in the gravy you can just plate and add the gravy. If you like your beef well done, then you can let the slices simmer in the gravy a little bit longer.
Chuck Tender Beef Roast and Gravy
If you have a delicious beef and gravy like this, you need to make some delicious mashed potatoes. Click here for my perfect mashed potatoes every time recipe. I have heard from a lot of my followers that they find 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!
Chuck Tender Beef Roast with Pan Gravy
Chuck Tender Beef Roast is a delicious cut of beef for a classic roast beef dinner. Seared, then cooked low and slow and allowing it time to rest makes for tender slices of beef and a delicious gravy made from the beef drippings. This is a dinner that gives all the comfort food vibes.
- 1 3 to 5 lb Chuck Tender Beef Roast
- 2 T of Cooking Oil + 2 T to sear the beef (Vegetable Oil, Peanut Oil, Coconut or Avocado Oils will do)
- Garlic Salt
- Black Pepper
- Dried Rosemary
- 2 T of Brown Sugar
- 3 Cups of Water
- 1 T of Corn Starch
- 2 T of Better Than Bouillon, Beef Flavor
- Remove the beef and pat fry with paper towels, rub all over with the 2 T of oil you choose to use. Grease a roasting pan with the oil you didn't use.
- Season the roast generously on all sides with garlic salt, black pepper, dried rosemary, paprika and brown sugar (approximately 2 T of brown sugar so it is not too sweet).
- Let the roast rest for about 30 minutes or until its close to room temperature.
- In a heavy skillet, add the additional 2 tablespoons of oil to the skillet and let get very hot but not smoking.
- Add the beef roast carefully to the skillet and let sear for about 5 minutes, you will know its ready to be turned when it easily lifts up from pan. Turn searing on all sides the same amount of time, don't forget the sides and the ends.
- Add the roast to your roasting pan you greased and preheat your oven to 500 degrees and place the rack in the center.
- When the oven reaches temp add the roast, shut the door and turn the oven down to 250 degrees.
- Let this cook in oven for one hour, without opening the door. At the one hour mark, use your meat thermometer and check the temp. Do this as quickly as possible so all the heat doesn't escape the oven.
- You want to turn the oven off when the meat has reached 120 degrees. If it hasn't on the initial temp check let it cook another 20 minutes before checking again.
- When the meat has reached 120 degrees, turn the oven off and leave the meat in another 20 minutes.
- After 20 minutes, remove the meat, put in on a plate and loosely cover it with foil and let it rest in a warm spot while you make the gravy.
- Add the drippings from the roasting pan to a skillet. I used an oven safe pan to roast so I added that to the stove top so i can use all the meaty bits.
- Mix the two tablespoons of better than bouillon with 2 cups of hot water and add it to the meat drippings, bring this to a simmer.
- Mix the corn starch with a cup of cold water and whisk until smooth, add it to the simmering pan and whisk while it simmers until the gravy thickens. It will coat the back of a spoon when it is done.
- Slice the meat to the thickness you prefer and then add them to the pan with the gravy. Remove from heat and serve with mashed potatoes and the gravy.
Write additional notesAll ovens are different and all cuts of meat are different. The above recipe cook times are a general guide. Be sure to use a meat thermometer for perfect level of doneness.
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