Description
Marinated Chuck Roast is a hearty and flavorful dish that features a cut of beef known for its rich taste and tenderness when cooked low and slow. The roast is marinated in a blend of savory ingredients, often including garlic, soy sauce, vinegar, and herbs, which infuse the meat with robust flavors. When roasted, it becomes juicy and tender, making it a perfect centerpiece for family gatherings or cozy dinners.
Ingredients
For the Marinade
- 1/2 cup soy sauce: Adds umami flavor and helps tenderize the meat.
- 1/4 cup red wine or balsamic vinegar: Contributes acidity and depth to the marinade.
- 1/4 cup olive oil: Adds richness and helps the marinade adhere to the meat.
- 3 cloves garlic, minced: Provides a robust flavor that infuses the roast.
- 2 tablespoons brown sugar: Balances the savory flavors with a touch of sweetness.
- 1 tablespoon Dijon mustard: Adds a slight tanginess that enhances the overall flavor.
- 1 tablespoon Worcestershire sauce: Deepens the umami flavor.
- 1 teaspoon black pepper: Adds a bit of heat.
- 1 teaspoon dried thyme: Offers earthy notes that complement the beef.
- 1 teaspoon dried rosemary: Enhances the aromatic profile of the dish.
- Salt to taste: Enhances the flavors in the marinade.
For the Chuck Roast
- 3–4 pound chuck roast: Look for a well-marbled cut for optimal tenderness.
- Vegetables for roasting (optional): Such as carrots, potatoes, onions, and celery.
Instructions
In a medium-sized bowl, whisk together the soy sauce, red wine or balsamic vinegar, olive oil, minced garlic, brown sugar, Dijon mustard, Worcestershire sauce, black pepper, thyme, and rosemary. Make sure all ingredients are well combined, creating a fragrant marinade that will tenderize and flavor the chuck roast.
Place the chuck roast in a large resealable plastic bag or a shallow dish. Pour the marinade over the roast, ensuring it is fully coated. Seal the bag or cover the dish with plastic wrap. For the best results, refrigerate the marinated roast for at least 4 hours, but overnight is ideal. This allows the flavors to penetrate the meat deeply.
When you’re ready to cook, preheat your oven to 325°F (163°C). If you plan to use vegetables, prepare them by washing and cutting them into uniform pieces.
In a large, oven-safe skillet or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Remove the chuck roast from the marinade and let any excess liquid drip off. Sear the roast in the hot skillet for about 4-5 minutes on each side until it is browned and caramelized. This step enhances the flavor through the Maillard reaction, creating a delicious crust on the roast.
If you’re using vegetables, arrange them around the roast in the skillet. Pour any remaining marinade over the roast and vegetables for added flavor. This step creates a one-pot meal that is both convenient and delicious.
Cover the skillet or Dutch oven with a lid or tightly with aluminum foil. Place it in the preheated oven and roast for approximately 3-4 hours, or until the meat is fork-tender. The low and slow cooking method allows the connective tissues in the chuck roast to break down, resulting in tender, juicy meat.
Once the roast is cooked to perfection, remove it from the oven and let it rest for about 15-20 minutes before slicing. Resting allows the juices to redistribute throughout the meat, ensuring each slice is moist and flavorful.
After resting, slice the chuck roast against the grain into thick pieces. Serve with the roasted vegetables and drizzle with the pan juices for an added flavor boost. This hearty meal is sure to please even the pickiest eaters!
- Prep Time: 15 minutes (plus at least 2 hours for marinating)
- Cook Time: 3 to 4 hours
Nutrition
- Calories: 300 kcal
- Fat: 18g
- Carbohydrates: 4g
- Protein: 30g