Tired of cooking beef chuck roast that comes out dry, tough, and flavorless? Look no further! Amish cooks are creative and inventive and often turn to generations-old tips and tricks to make their meat more flavorful. Many Amish cooks turn to their gardens or canning closets for tools to unlock the flavor of a chuck roast.
In this article, I will share with you some tips and tricks that will turn your roast from mediocre to mouth-watering. From selecting the right cut of meat to marinating techniques and cooking methods, there are steps that can be taken to make your meat more tender. Get ready to impress your family and friends with a dish that is sure to become a favorite at your dinner table.
🐄 What is Beef Chuck Roast?
Many Amish raise their own steer or have access to friends or family that do, so fresh beef is a part of culinary life for most Amish. A chuck roast is a cut of meat that comes from the shoulder area of the cow. It's one of those tough cuts of meat that requires slow cooking to become tender.
When cooked according to plan, the meat becomes tender and juicy. Commercially, beef chuck roast is an affordable cut of meat ($12 for a 2 pounder now at Wal-Mart, ha, I rarely put prices in an article because it dates it, so 10 years from now when a Chuck Roast is $40 for 2 pounds, $12 will seem quaint) that is perfect for feeding a crowd. Chuck roast is a versatile cut that can be used in a variety of recipes, from stews to pot roasts.
❓ Why Choose Chuck?
Why is Beef Chuck Roast a Great Choice?
Beef chuck roast is a great choice for supper several reasons. Some we have already discussed like price and feeding a crowd, but it is it's a forgiving cut of meat that can handle long cooking times and still come out tender and juicy.
Another reason why beef chuck roast is a great choice is that it's a lean cut of meat. It contains only about 10% fat, which makes it a healthier option than other cuts of beef. Additionally, beef chuck roast is high in protein, iron, and other essential nutrients.
📜 Tips for Selecting the Best Beef Chuck Roast
An Amish cook won't have to be too discriminating when it comes to selecting a chuck. He or she will simply choose whatever their cow provides. But in the supermarket, like most of us, selecting the best beef chuck roast is key. Here are some tips to help you choose the best cut of meat:
1. Look for marbling: Marbling refers to the white streaks of fat that run through the meat. Amish-raised, grass-fed cattle are often plump and the meat will be very marbly! The more marbling a piece of beef has, the more flavorful and tender it will be. Look for a chuck roast that has marbling throughout the meat.
2. Choose the right size: When selecting a beef chuck roast, consider the size of your crowd and cooking pot. You want to choose a roast that will fit comfortably in your pot or slow cooker without touching the sides.
3. Check the color: The color of the meat can tell you a lot about its freshness. Look for a beef chuck roast that is bright red in color with no brown spots. This indicates that the meat is fresh and hasn't been sitting on the shelf for too long. These tips are especially important for supermarket meat. I love to go to my local hometown butcher for cuts of meat more than I do, say, Walmart, but you can score a good roast anywhere if you look carefully at quality.
🍴 Preparing Beef Chuck Roast for Cooking
Preparing beef chuck roast for cooking is a key step in creating a delicious and flavorful dish. Here are some Amish tips to help you prepare your roast:
1. Let the meat come to room temperature: Before cooking your beef chuck roast, let it sit at room temperature for 30-60 minutes. This allows the meat to cook more evenly and prevents it from being too tough. And this is an easy step for the average Amish cook that doesn't keep meat in a freezer anyway, usually a cool cellar, although some rent freezers or having solar-powdered ones.
2. Trim excess fat: While some fat is necessary for flavor, too much fat can make your dish greasy. Trim any excess fat from the roast before cooking. But if you are like me and like fatty and greasy, don't cut the excess!
3. Poke the meat: Poking the meat by making shallow cuts in the surface can help the marinade penetrate the meat better and add more flavor.
👨🍳 Preparing Amish-Style Beef Chuck Roast
What makes this chuck roast so flavorful is the addition of tomato soup to the recipe. My Dad fixed it and said that the tomato soup makes for a thicker gravy without it seeming to "tomato-y." My parents also added a quarter cup of white wine to the recipe and loved the added bit that provided, so that is an option too.
Make sure the roast is dredged in flour and any other dry seasonings you want.
This is where you sear the meat in fat and onions, get each side seared.
You can do this recipe in a Dutch oven in the oven or a slow cooker or Crockpot. My parents added mushrooms to the recipe. You can add whatever veggies you want on this step: corn, green beans, peas, and more!
After you add the tomato soup, it cooks very nicely. You get a nice, thick gravy.
My parents really enjoyed the meal and so will you!
🥩 More Amish Beef Recipes
Amish Wedding Steak -Celebrate in style!
Baked Round Steak - Delicious!
Gloria's Bacon-Wrapped Steaks - Everything is better with bacon!
Super Sirloin Steak - Melt-in-your-mouth
🖨️ Amish-Style Chuck Roast Full Recipe
Amish-Style Chuck Roast Recipe
- 3½ pounds rump or chuck roast
- 1 onion
- 1½ teaspoon seasoned salt
- ⅛ teaspoon pepper
- 2 tablespoons fat
- ½ cup hot tomato juice
- Rub salt and pepper into meat and dip in flour.
- Brown meat and onion in 2 tablespoons fat until seared on all sides.
- Place meat in casserole, Dutch Oven, or electric skillet.
- Add hot tomato juice or water.Cover and bake at 350 for 3 hours