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Beef Chuck Roast Recipes

Some of our favorites include: Oven Roasted Garlic Chuck Roast, Slow Cooker Shredded Beef Tacos, Mississippi Pot Roast



Get ready to spice up your meals with McPhee's Butchers Block's top beef chuck roast recipes! We've got something for everyone - the savory Oven Roasted Garlic Chuck Roast, easy Slow Cooker Shredded Beef Tacos, and the deliciously unique Mississippi Pot Roast. These recipes are simple to follow but packed with flavor, perfect for any day of the week. Whether you're cooking for a crowd or just looking to treat yourself, these dishes are sure to impress. So, let's start cooking and bring some amazing flavors to your table!



Slow Cooker Shredded Beef Tacos

10 Minute Prep Time - 8 Hour Cook Time

Tender chuck roast is slowly cooked with a blend of Mexican spices for an easy, delicious beef recipe. These Slow Cooker Shredded Beef Tacos can be enjoyed in your favorite tortillas or used in many different meals!


Section 1: Ingredients


  • 3 lb chuck roast

  • 1 tsp ground black pepper

  • 1 tsp salt

  • 2 tbsp olive oil

  • ½ tsp chipotle powder

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • 3 tsp garlic (minced)

  • ½ cup orange juice

  • 2 tsp lime juice

  • ½ cup beef broth

  • 1 medium white onion (diced)

  • 10 oz Rotel mild diced tomatoes & green chilies


Section 2: Directions


  1. Season both sides of the roast with salt and pepper.

  2. In a large skillet over medium-high heat, add olive oil and allow to heat up. Sear roast on all sides until browned—about 2 minutes per side.

  3. Add roast to a 6-quart slow cooker.

  4. Add chipotle powder, cumin, paprika, garlic, orange juice, lime juice, and beef broth in a medium bowl. Mix until well combined and pour over roast.

  5. Top roast with onions and Rotel tomatoes.

  6. Cover and cook on low for 8 hours or high for 4 hours.

  7. Shred with two forks and mix into the juices.

  8. Serve on tortillas with your favorite toppings!


Recipe Tips:


  • For best results, cook the meat on LOW all the way through. Low heat will allow the collagen in the meat to break down, resulting in tender and juicy shredded beef.

  • When searing the beef, be sure to get a crust on all sides. This will help to lock the moisture in the meat while it cooks.

  • If you’re looking to save time, you can skip the searing step at the beginning of the recipe, though this may create less flavorful beef.

  • If you’re short on time, you can make this recipe in a pressure cooker. Sear in saute mode, then cook for 60 minutes on high pressure and use the quick-release when done.

  • You can use two forks to shred the beef, or you can use a stand mixer with a paddle attachment.


Variations:


  • If you don’t have all of the spices on hand, you can substitute them with taco seasoning or your favorite Mexican-inspired seasoning blend.

  • For more heat, add a diced jalapeño or crushed red pepper flakes to the slow cooker before cooking.

  • Add some vegetables to the mix, such as bell peppers, diced tomatoes, or other types of peppers.

  • If you don’t have chuck roast on hand, you can use pork shoulder or chicken thighs in this recipe.

  • You can substitute beef broth with chicken broth for a similar flavor profile.


Mississippi Pot Roast

This Mississippi pot roast is fall-apart tender, easy to prep, and incredibly flavorful. This recipe includes oven, slow cooker, and Instant Pot instructions!

5 Minute Prep Time - 3:45 Cook Time, Serves 6



Section 1: Ingredients


  • 2 tablespoons olive oil

  • 3-4 pounds beef chuck roast

  • 12 pepperoncini peppers + 1/4 cup of the juice from the jar

  • 1 (1 ounce) packet au jus gravy mix

  • 1 (1 ounce) packet ranch seasoning mix I use Hidden Valley

  • 1/2 cup unsalted butter (1 stick) cut into pieces

Section 2: Directions


Crockpot Instructions:

  • Add the olive oil to a skillet over medium-high heat and sear the roast on all sides until browned. (This step is optional, if skipping the sear no oil is needed)

  • Transfer the roast to a slow cooker. Pour in the pepperoncini juice. Place the peppers around the roast, sprinkle the roast with the au jus and ranch packets, and then place the butter on top of the roast.

  • Cover and slow cook on low for 8 hours or until it's fall-apart tender, then shred it with 2 forks.


Instant Pot Instructions:

  • Cut the roast into 3-4 pieces.

  • Add the olive oil to your Instant Pot and press the sauté button. Sauté the meat until browned on all sides (you'll likely need to do two batches).

  • Turn the sauté button off. Add all the meat to the Instant Pot, plus 3/4 cup of water and the pepperoncini juice. Place the peppers around the roast, sprinkle the roast with the au jus and ranch packets, and then add the butter on top of the roast.

  • Close the lid, ensure the valve is on "sealing", and set the timer to cook for 60 minutes on high pressure.

  • Let the pressure release naturally for 15 minutes then quick release the rest. Shred the meat with two forks.

Oven Instructions:

  • Preheat your oven to 275F and move the rack to the middle position.

  • Add the olive oil to your Dutch oven over medium-high heat and sear the roast on all sides until nicely browned. If you don't own a Dutch oven, sear the meat in a skillet then transfer it to a covered roasting dish.

  • Take the pot off the heat and let it cool down for a couple minutes, then pour in the pepperoncini juice. Place the peppers around the roast, sprinkle the roast with the au jus and ranch packets, and then place the butter on top of the roast.

  • Cover and roast for 3-4 hours or until it's fall-apart tender, then shred it with 2 forks right in the pot and toss with the juices. I roast a 3 lb. cut of beef for 3.5 hours.


Notes:

  • The general rule is one hour per pound at 275F-300F, so if roasting a cut of meat that’s larger than 3-4 pounds, gauge it with that rule.

  • Be sure to use a tougher, fattier cut of beef (don’t use something lean) or it’ll end up dry.

  • You could make this a pork roast using boneless pork shoulder or make it into a chicken dish using chicken thighs.



Oven Roasted Garlic Chuck Roast

The Garlic Lover's Oven Roast made from a budget friendly cut of chuck roast, scored and STUFFED with a head of garlic and fresh rosemary. This makes an easy main course that will be prefect for holiday gatherings, Sunday dinner, and family dinners.

10 Minute Prep Time - 45 Minute Cook Time


Section 1: Ingredients


  • 3-4lb chuck roast

  • 1 tbs olive oil

  • 2 tsp salt

  • 2 tsp pepper

  • 4-5 tbs chopped fresh rosemary

  • 1 small head of garlic, peeled and sliced thin


Section 2: Directions


  1. Preheat oven to 400 degrees Fahrenheit

  2. Score the top of the roast into vertical lines (about ½" between each line) and about 1" deep

  3. Rub evenly with olive oil then season roast evenly with salt, pepper, and rosemary

  4. Stuff each line with as much garlic as possible!

  5. Roast in oven for 45 min or until desired doneness


Notes: *45 minutes is ideal for a medium doneness (approximately 140F) and a 2-3" thick cut. Please note if your cut is larger or thicker than this, then more time may be needed to reach desired doneness.


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