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How to Cook a Bone-In Chuck Roast

author image Sara Ipatenco
Sara Ipatenco has taught writing, health and nutrition. She started writing in 2007 and has been published in Teaching Tolerance magazine. Ipatenco holds a bachelor's degree and a master's degree in education, both from the University of Denver.
How to Cook a Bone-In Chuck Roast
A grilled chuck roast with grilled zucchini. Photo Credit: Jack Puccio/iStock/Getty Images

A bone-in chuck roast is a cut of beef that comes from the shoulder area of a cow and includes a portion of the shoulder bone. Leaving the bone in a chuck roast adds flavor. Chuck roasts are most often braised to bring out their flavor and lend tenderness to the dish. Bone-in chuck roast can be paired with a side of steamed vegetables and a baked potato to create a delicious, nutritious meal that supplies many essential vitamins and minerals.

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Step 1

Sprinkle salt and black pepper on your bone-in chuck roast.

Step 2

Heat 14/ cup olive oil on high in a large stock pot on your stove, and add the whole roast. Sear on each side until golden brown, about 10 minutes total.

Step 3

Put 1 1/4 cups dry red wine, 1/2 cup white vinegar and a sprinkle of granulated sugar in a large bowl while your roast sears. Whisk well until the sugar dissolves. Set aside.

Step 4

Remove your roast from the oil with a large pair of tongs, and set aside.

Step 5

Reserve 2 tbsp. of the oil in the bottom of the pan, and discard the rest. Add 2 chopped white onions to the oil and cook until onions are soft and translucent, about five minutes.

Step 6

Stir in 1/3 cup minced garlic cloves, and cook for two more minutes.

Step 7

Return your roast to the pan, and pour in the wine and vinegar mixture. Add three chopped beefsteak tomatoes. Pour in low-sodium beef broth to cover the roast about halfway. Bring to a boil.

Step 8

Cover the pot and reduce the heat to low. Allow your chuck roast to braise for two hours.

Step 9

Lift the lid on the pan, and pierce the roast with a fork. If you can easily pull the fork out, your roast is done. If not, cover and cook for 30 minutes more. Remove to a serving platter using tongs, and serve warm.

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