Chuck roast is a cut of beef that comes from the shoulder area of the cow and includes a portion of the shoulder bone, which many people decide to leave in for extra flavor. Chuck roasts are most often braised, as this cooking method lends the most flavor and tenderness to the dish.
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How to Prep Bone-In Chuck Roast Before Cooking
After you buy your bone-in chuck roast, it's important to store the meat properly to ensure freshness and safety for consumption. Once you return home from the grocery store, refrigerate the beef immediately and use it within five days, as recommended per the USDA. Before you refrigerate your beef, place it in a sealed container or plastic bag to prevent any leakage onto other foods in your fridge.
Before you cook, season your chuck roast according to preference — simply sprinkling your meat with salt and black pepper is a safe and tasty bet! If you decide to marinate your beef, make sure to do so in the fridge for up to five days in a sealed container.
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How to Cook Your Bone-In Chuck Roast
This cut of meat requires braising in order to cook properly. Braising involves roasting or simmering meat in a small amount of liquid in a tightly covered pan, according to the USDA. Typically, meat is braised in water but you can use cooking wine or balsamic vinegar for added flavor. In order to properly prepare your roast, it must be cooked to a temperature of 325 degrees. Your chuck roast will be ready once it reaches an internal temperature of 145 degrees for at least three minutes. Consider investing in a meat thermometer to ensure safe cooking.
For added flavor, consider cooking two chopped white onions (for about five minutes) in two tablespoons of the leftover oil after your roast is cooked. Maybe add a few beefsteak tomatoes to the roast or pour low-sodium beef broth into the pot to give the meat some more moisture. And serve your chuck roast with some roasted vegetables for added vitamins and nutrients.
Aside from checking the temperature, you can use a fork to determine whether the meat is done. Slide a fork into the meat — if it glides smoothly, your chuck roast is ready! If your fork doesn't slide smoothly in the meat, cover the pot back up and continue to braise.