beef chuck help?

Question

I have a 3.5Lbs Beef chuck very little fat i want to cook so its very tennder so that i can shredded i do not have a slowCooker or crockPot how long should it ccok for also what is a good temp..


Thanks...

Answer 1

I would put it in a pan with about 1 inch of beef broth. Cook at 250 degrees farenheit. It will take quite a bit of time, but the result will be amazing.

Answer 2

The trick is to cook it at low heat, for a long time, in liquid.

Get a covered pan, the heavier the better, that your chuck will fit into. Cover the chuck about halfway with a little beef broth (if I were doing this, I'd mix it with red wine and a little tomato sauce with a few herbs, but that's me :-).

Put the whole thing, covered, into the oven at 300 degrees. Allow three hours, but check it every hour -- just pull it out, look at it, poke it with a fork, turn it over and put it back in the oven. After three hours it should fall apart when you try to turn it.

As a bonus tip: you can make the most awesome pot roast/stew by doing almost exactly the same thing. The only difference is I cut the chuck into pieces about 4" on a side, dust them in seasoned flour and let them stand while I prep the vegetables. Then I dice an onion, a couple carrots and a couple stalks of celery and cook them in butter and olive oil till the onions are turning translucent. Then brown the meat so that the flour turns golden-brown on all sides, add mushrooms and potatoes, cover about halfway with a mix of red wine and beef broth plus a small can of tomato sauce. Then cover and cook as indicated. If you serve it with homemade bread, my son will eat an entire loaf, a slice at a time, while dipping it into the broth. :-)

Answer 3

boneless beef chuck roast
2 medium onions, sliced
1 cup water
1 quart canned beef broth
Place in a large dutch oven.
Scatter the onion over it.
Pour in broth and add cold water to cover the meat by 3 inches.
Set over medium heat and bring to a boil.
Cover, lower the heat and simmer, adding additional boiling water as necessary.
Total cooking time is approx.
4-5 hours.

Turn roast halfway through cooking. Remove from heat, uncover, and let stand until broth is cool enough to handle.
Pour off and strain broth, & reserve for other recipes.
Trim fat if any and throw away.
Shred with a large, 2 pronged fork, until it almost seems fluffy.
And you are ready to use in your recipe.

Answer 4

Well your answer lies in tin foil and the oven. I would recommend seasoning it with at the very least salt and pepper. Then wrapping it securely with foil and perhaps 1/2 to 1 cup of broth of water. Cook it at 250 degrees fahenrheit for four hours or so and then check it. If it isn't tender yet then rewrap and cook it another hour.

Seasoning wise it would be great to add chili powder, garlic, onions, and a little BBQ sauce or ketchup or tomato sauce to the mix. If your browned the roast in a real hot skillet for a few minutes before baking it you will really intensify the beefy flavor. If you have a pan with a lid that seals nice and tight you can use that instead of wrapping it in foil.

When using foil you need to use a big sheet and roll the edges closed so that it is air tight.

Answer 5

The best result is to place the roast in some sort of liquid and let it slow bake in the oven at 300 - keep checking the tenderness after 3 hours - it may take up to 5 hours

Answer 6

low and slow, but use tomato juice or v8, worchestershire sauce, a dash of steak sauce, garlic and black pepper. put in some big chunks of carrot, potato,onion and celery. SOOOOO good!!!!!!!!!

Answer 7

Cook it in one of those plastic cook bags. They work great for that.