A relatively inexpensive cut of meat, rolled beef chuck roast is often referred to by a variety of names, including boneless chuck filet, inside chuck roll or pot roast. A rolled roast is tenderized, rolled and tied with butcher's twine. Although the beef is rich and flavorful, chuck roast tends to be tough and chewy because it comes from the muscular shoulder of the animal. However, cooking the meat slowly in liquid is a simple technique that results in a fall-off-the-fork tender roast.
Heat a small amount of canola or olive oil in a Dutch oven or heavy skillet. Use only enough oil to cover the bottom of the pan. Heat the pan on medium heat until the oil is shimmering.
Season the meat with salt and freshly ground black pepper.
Place the meat in the hot oil, using tongs to protect your hands in case the oil bubbles. Cook the meat, turning often, until all sides of the rolled roast are evenly browned. Although browning the meat isn't a requirement, it provides a deep, rich flavor to the meat.
Pour off the meat drippings. Set them aside if you want to make gravy later.
Add beef broth or water to the pan. You can also use liquids such as wine, beer, cider, tomato juice or a combination of liquids. Use enough liquid to cover the meat.
Cover the pan tightly, then place the beef in an oven preheated to 325 degrees Fahrenheit.
Allow the roast to cook slowly in the simmering liquid. Check the roast occasionally to ensure the liquid hasn't evaporated and add more liquid if necessary. However, avoid removing the lid too often because the steam tenderizes the meat.
Simmer the juices until the meat is tender and separates easily when pulled with a fork. Don't overcook, as the meat may become tough and stringy. As a general rule, a rolled chuck roast weighing 3.5 to 5 pounds requires 2.5 to 3.5 hours of cooking time.
Remove the roast from the pan. If desired, add the reserved meat drippings to the remaining liquid. Heat the liquid on the burner to create a thick sauce or gravy. If the sauce is too thin, thicken it with cornstarch or flour.
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M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.