Instant Pot & Oven Baked Chuck Roast Recipes
A Delicious Slow Cooker Recipe, Plus an Instant Pot Texas Chili Con Carne
We got a very fun email from one of our Guest Book Customers (sign up here!) earlier this week, and we thought it would be fun to share the question and the answer here on the blog.
“Hi: I have one of your 7 bone chuck roasts. I was wondering if you had any good Chuck Roast recipes for the slow cooker, and if I have to completely thaw my Chuck Roast.”
Great question, reader! I have a couple of really amazing Chuck Roast recipes for you to try out!
OK, to answer your second question first, most likely you’re going to be cooking your roast for a long time – 2 or 3 hours at least – so you don’t necessarily need to thaw it out first, although it will cook faster if you do.
For the oven baked Chuck Roast recipe, and Texas Chili Recipe I’m sharing below, I’m assuming you have thawed it out.
First up, we have a fairly traditional pot roast (very easy, but with a fun twist!), and the second is a Texas Style chili recipe with which I won First Prize at a chili cookoff, using one of our 7-Bone Chucks as the meat.
Or Call 844-34-ANGUS (844-342-6487) X503.
Oven Baked Chuck Roast Recipe with Coke
- Total Time: 2 hrs 40 mins
- Prep: 30 mins
- Cook: 2 hrs 10 mins
- Yield: 6 to 8 servings
Ingredients
- 1 3-to-4 pound beef 7-bone roast (or another chuck roast)
- Kosher salt and pepper
- 1 tablespoon olive oil
- 1 pound baby red potatoes (scrubbed with skins on)
- 8 ounces button mushrooms (cleaned)
- 1/2 pound baby carrots (peeled)
- 1 pound sweet onions (very thinly sliced)
- 1 cup Classic Coke (room temperature)
- 1 cup Home-Made Snow Creek Ranch beef broth
- 1 tablespoon sweet Hungarian paprika
- 2 teaspoons dried Mexican oregano (crushed)
- Many cloves of garlic
Preparation & Cooking
- Prepare a 13 x 9-inch baking pan by lining it with foil. Heat oven to 350 F.
- Sprinkle 7-bone roast liberally with salt and pepper.
- Heat a large, heavy-duty skillet until very hot, add the olive oil, and quickly sear the 7-bone roast on both sides (Note: Michelle often sears her roasts over a hot grill rather than in a skillet). In any case ALWAYS sear, grill, or brown your roasts before slow cooking them.
- Place seared roast in foil-lined baking pan. Surround with potatoes, mushrooms and carrots in an even layer. Spread sliced onions evenly over the top of the meat and vegetables.
- In a bowl, mix together cola, beef broth, onion soup mix, paprika, oregano, and garlic powder until well combined. Pour evenly over meat and vegetables. Cover tightly with foil.
- Roast for 2 hours. Remove from oven and let rest at least 15 minutes. Carve meat. Serve with vegetables and pan gravy.
Note: Use the same method to create a Chuck Roast recipe for the slow cooker, cooking on low for 6 to 8 hours. Or, omit the vegetables (except the sliced onions), and cook the 7-bone roast alone as a main dish.
Or Call 844-34-ANGUS (844-342-6487) X503.
Award-Winning 1-Hour Texas Chile Con Carne
For this one I used my Instant Pot, but any pressure cooker would work, and you could also transform this into a Chuck Roast chile recipe for the slow cooker, or an oven baked Chuck Roast chile recipe instead; just increase your cooking times accordingly.
I had to thaw the roast for this one, because I needed to cube the beef. I left the bones in the pot, because I wanted the marrow’s richness to underscore the earthiness and spiciness of the chilis.
For this recipe you might be tempted to buy cheap stew meat at the store. Resist your temptation. Stew meat is just a hodge podge of scraps, and you won’t know what exactly is in it. This is also where your health issues due to contamination can sneak in.
I won with this on the same day I made it, but it was even better the next day.
- Total Time: 1 hr 30 mins
- Prep: 30 mins
- Cook: 30 mins
- Yield: 6 to 8 servings
Ingredients
- 3 whole sweet fresh dried chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
- 2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed
- 3 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
- 1 1/2 quarts beef stock or broth
- 2 whole Chipotle dried chilies canned in adobo sauce, plus 2 tablespoons sauce, stems and seeds removed
- 3-to-4 pounds whole beef chuck, trimmed of excess gristle and fat, cut into ¾-inch cubes
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion, finely diced
- 4 medium cloves garlic, minced
- 1/2 teaspoon powdered cinnamon
- 1 tablespoon ground cumin
- 1/4 teaspoon ground allspice
- 2 teaspoons dried oregano
- 2 tablespoons Asian fish sauce, plus more to taste
- 2 to 3 tablespoons masa harina(optional)
- 2 tablespoons apple cider vinegar
Preparation & Cooking
- Once your 7-Bone Chuck has thawed, lay it out on a cutting board (don’t cross contaminate with a vegetable cutting board), and use a large, sharp kitchen knife to cut the roast into ¾-inch cubes.
- Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside. Alternatively, place dried chilies on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add beef broth and chipotle chilies, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside.
- Season chuck cubes generously with salt and pepper. Heat oil in the base of an electric or stovetop pressure cooker over high heat until just starting to smoke. Add half of beef in a single layer and cook without moving until deeply browned, about 6 minutes. Turn cubs until browned on all sides. Transfer to a cutting board.
4. Add onions to pressure cooker and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly, until fragrant, about 1 minute. Add the soaked chilies and the chicken broth and bring to a simmer. Transfer mixture to the jar of a blender or food processor. Blend, starting on the lowest possible setting and gradually increasing speed to high (make sure to hold the lid down with a clean kitchen towel or a potholder to prevent it from blowing out). Blend until smooth, about 1 minute. Return purée to the pressure cooker.
5. Transfer cubed beef to the pressure cooker. Bring to a simmer, season gently with salt and pepper, seal pressure cooker, and cook on high pressure for 30 minutes.
6. Release pressure using quick release valve on an electric cooker or running under cold water for a stovetop cooker. Remove lid. Stir in fish sauce, masa harina (if using), and vinegar. Add hot sauce to taste. Simmer until thickened to desired consistency, about 5 minutes. Season to taste with salt. For best results, allow chili to cool and store in the refrigerator at least overnight and up to five days. Reheat the next day to serve.
Serve, garnished with hot sauce cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas for serving as desired.
I have made both of these Chuck Roast recipes and I think they’re both great! What I really love about them is that the 7-Bone Chuck is a roast that a lot of our customers are discovering for the first time, and I love introducing our amazing customers to new cuts!
Call or email us to have one delivered to your home or to pre-order one to pick up at a Farmers Market!
Or Call 844-34-ANGUS (844-342-6487) X503.
