I love this recipe. Full of rich, beefy flavor that tastes even better than it smells... and boy does it smell good. This simple boneless beef chuck roast recipe takes only minutes of prep time and will satisfy everyone at your table!A delicious boneless beef chuck roast recipe that is: Gluten Free, Paleo, Primal, Low Carb and Wheat Belly Friendly.
TENDER BONELESS BEEF CHUCK ROAST RECIPE
If you have close neighbors, expect them to come knocking when you start cooking this recipe. The rich beefy aroma will permeate the neighborhood, which is one of the reasons that I love cooking so much. I have an infatuation with the smells that come out of my kitchen. Quick question: Have you ever walked outside your house for the sole purpose of coming back inside with clear senses to inhale the goodness you are creating? I do it all the time. Sometimes it happens to me by accident. I'll head down to the basement for a minute and then come back into the kitchen to get blasted with wonderful smells. For some reason it is impossible not to smile in that moment when the richness fills your lungs.
Well, be prepared for all of these things to happen when you create this boneless beef chuck roast recipe. For some reason when beef and onions are cooked together, they release the most wonderful aromas. My whole family begins congregating in the kitchen as the aroma intensifies. It's what cooking is all about!
MEAL PREPARATION: BRAISING
You will find that the preparation is simple, taking only a couple minutes to prepare the dish to be braised. Braising is simply the act of searing (or sautéing) food lightly and then cooking it in a closed pan with liquid. You can braise veggies or meats with relative ease. The most important part of braising is to ensure that there is a good seal when you have covered whatever you are braising. Otherwise, the braising liquid will evaporate too quickly.
At the cooking school I ran, there were so many questions from students about braising. Here's a couple of the most common:
- Do you need to cover the meat with liquid? Nope! Immersing whatever you are cooking would make it more like boiling or stewing than braising. We need to create a steamy environment, not one where we are boiling.
- If the meat isn't covered with liquid, how does it stay moist? Well, it's not actually the liquid that keeps the meat from drying out. It's the fat in the meat that adds moisture. For this reason, when I am braising I will add more fat into lean dishes. For example, with pork tenderloin (which is very lean), I will wrap it in caul fat or add additional fat to the pan to keep it from drying out during longer periods of cooking.
- Braising takes forever. Is it really practical? As with anything, all good things take time. Aside from that, it really depends on what we are braising. Braised veggies like baby bok choy take about 4 minutes. Larger cuts of meat such as a pork shoulder could take up to 8 hours. Butter Braised Carrots with Thyme take about 20 minutes (including prep time) and will change your outlook on cooked carrots!
- Can you pause a braise? Yep. There were lots of times in our professional kitchen when we wanted to "par cook" various cuts of meat. All par cooking means is that the cooking process is stopped before something is fully cooked. When you pause a braise, it is important to store the food safely before you finish the cooking process. If you are just pausing for a couple hours, keep the temperature of the braise above 140 degrees. If you are going to finish in a day or two, make sure the temperature gets below 40 degrees and into the fridge as quickly as possible.
- You are making too much meat! How do I scale down the recipe? For most vegetables, the braising time is going to be consistent. Take about the same time to cook 5 carrots as it does to make 50 carrots, depending on the size of pan you are using! For meats, typically it is all about the end temperature you are working toward. For pork butt, it is always 200 degrees. The best bet is to temp the meat early in the process. For example, if the recipe says that it will cook in the oven for 8 hours, check at 4 hours to see what temperature it is at. If you see that you are at 170 degrees, then you're not going to need another 4 hours of cook time. You have averaged about 40+- degrees an hour.
QUICK COOKING TIP: For this recipe, we are not going to use any stock for the braising liquid. Typically I would add in a beef stock when braising beef, but the gravy we are going to create is already going to be rich with flavor and fat. Instead, we are going to deglaze the pan that we used to brown the beef before putting it in the oven.
Deglazing is just adding a cooler liquid to the pan and scraping up all the browned bits (fond) from the pan. When you deglaze, it is important to be prepared before you start. You can either have a small glass of water next to your stove or take your pan and pass it quickly under cold running water. I like having a glass next to the stove because I can control how much I am adding more easily. Typically no more than ½ a cup is needed. When you have added the water, you take a spatula and scrape everything up. The water will be bubbling like crazy, so be careful! After you have it all scraped up, pour it into your braising dish.
Ok. That's was a lot about braising and deglazing. Let's get into the meat of this boneless beef chuck roast recipe.
PLEASE NOTE: The nutritional data is provided by NutriFox and may not be 100% accurate.
Final thoughts on the boneless beef chuck roast recipe:
So there are a lot of steps in this recipe. I know. Most are pretty easy though and the combined dish is just so good!
What would go great with this recipe? Well, we had it with a roasted carrots and fennel puree that was fantastic. It would go great with pureed cauliflower, some balsamic roasted brussels sprouts or even sauteed spinach with bacon and shallots. My personal favorite to go with just about any beef dish are the easy creamed leeks. They're just so good.
Hopefully you'll give this recipe a try. It's worth the time and I promise that your kitchen will smell fantastic!
[…] recipe was originally made with my Boneless Beef Chuck Roast which has a sweet, flourless onion gravy. The beef with the roasted carrots and fennel puree […]
Boneless beef chuck roast recipe with onion/mushroom and gravy sounds delicious and I'll make it today. Why do you smash the beef after cutting into cubes? To better allow gravy to permeate each bite?
Yep. It gives it more flavor. We're all about the flavor up in here!
Thank you for stopping by.
Have a delicious day in the kitchen!
[…] recipe with rosemary and garlic. Oh yes. Leeks love beef. Another great main dish would be my slow cooked beef chuck roast recipe with sauteed mushrooms and onion pan gravy. I’m getting hungry just thinking […]
I used choice oyster mushrooms from Gnomestead Hollow Farm and Forage, some really good balsamic vinegar gifted to me by my neighbors, thyme and rosemary from our land. This is an excellent recipe!! The only thing I might do differently is use a top notch cut of beef like prime rib or NY Strip roast.This is a top notch recipe ! Worth the effort and the best ingredients:)
Thanks so much for the info. It sounds like you put together an absolutely FANTASTIC meal. I wish I was there to try it out.
I'm working on a couple new recipes with larger beef cuts- got a few things to tinker with before they are ready to post... but stay tuned!
Take care and happy eating-
I just burned up the coil in my oven, can I braise on the stove top with an enamel dutch oven and a lid?
Bummer on the coil. I feel your pain. My assumption is that you could braise it on the stove top, although I have not done it this way. Typically when I braise on the stovetop, I add a layer of veg or onions to the bottom of the pot... that way in the event any burning might occur, it is just the veg rather than the meat! Good luck with your repairs.
Thank you for sharing!
[…] whole dish of these waiting on the counter for dinner. Tonight they are going to be served with my Boneless Beef Chuck Roast. They are just so good together. These delightful golden spuds also love a good Pan Seared Pork […]
Made this last night for the family. EVERY LAST BITE was eaten up. We were all so full, but it was so tasty. Never thought of adding coconut milk to beef, but it was really good.
It's absolutely divine- I think I need to make this again.
Thank you for coming over to the website and for trying this roast.
Have a phenomenal day in the kitchen!
Really enjoyed this! The smash/shred/crisp really made the difference. Had this with some smashed new potatoes and green beans (*somehow* the gravy ended up on everything!) - can't wait to try some of your vegetable roasts. I'm partial to cubed squash seasoned with cumin and rosemary - your carrots and leeks are next on my list to try.
Wow, so happy to see you found your inspiration in my recipes- that's exactly my goal, to inspire people to cook delicious food.
I appreciate you taking the time to give me some feedback.
Take care and happy cooking!
I don.t have fresh rosemary or fresh Thyme. Can I use dry spice of rosemary and Thyme instead of fresh???
This was SO good. I made it with a grass fed boneless chicken roast, and did everything basically the same, except I didn’t have fresh herbs so I used a little dry before the sear, and I didn’t have coconut milk so I used half and half. It was completely divine. I’d make this again in a heartbeat; it’ll be my new chuck roast go to.
Umm. Obviously I meant CHUCK roast, not chicken roast, hahaha!
I just ran into idratherbeachef.com
I was also over weight at 250 lbs. 6 ft 1 in.
I am now at 175 lbs. With a BMI of 23.7
It was almost 1 1/2 years of low carb eating. ( it takes time ) and I feel great.
I also like to cook but in a all new way.
I love the way you treat the food and the taste is always over the top of the curve.
Thanks, I am now a great fan of your type of Low Carb cooking.
ps. This roast was 200 % looking & tasting
I only used this recipe for the roast portion because I like chuck roast to shred and use with Mexican dishes. I usually use a crockpot, but I don't like the texture of meat cooked that way. I was amazed at how tender and delicious the roast was even cooked in a toaster oven (my big oven broke.). We ended up eating half of it just as is, forgetting about the intended use. Now I'm interested in the Keto diet if I can eat food like this, and I plan to try the roast again as written as well as more of your delicious sounding recipes.
By far, THE best braised roast I've ever had. I made this one day while working from home and it cooked while I worked. Imagine the drool on my computer keyboard! My husband came home to this amazing smell. He was silent while eating which concerned me. About five bites in, he turned to me and said that in his 51 years, this was hands down the best braised roast he's ever had. This recipe is a true winner in every way. We have two more chuck roasts in our chest freezer and this recipe bookmarked on my phone. The only addition I made was to stuff some garlic in to the roast before cooking. Un perfecto! Thank you for sharing this with the world!
My meat piece is more of a triangular dome piece and is 3lb versus 2.5lb. I am assuming this will make it cook longer than 2 hours? What internal temperature should I be aiming for in order to help me with how much time it should be in the oven.
does 1" pieces mean 1" slices or cubes or what?
THE BEST!!!! This was so delicious and even with 3 pound roast it only took 2 hours., made the gravy and mushrooms with onions. I added more garlic just because we Love garlic. I didn't have balsamic so I added worcestershire sauce. Thank you, this was our Thanksgiving dinner.
[…] Also try our Sanderson Farms Whole Fryers our Fresh Ground Chuck and our Boneless Beef Chuck Roast. […]
Hope this comment shows up.
Recipe is fantastic. Web site is not - this page wants to use 48 pages of paper (or in a PDF) and information is lost between bottom of one page and top of the next.
Saving grace: you put a print button on the page! It's printed on 5 pages, so I can have a paper copy to use during meal prep.
THANK YOU for the print 'button' (it's a link - which is fine, now Control-F lets users find it immediately - great job. I'll be back on your site, I'm sure - and I'm living Keto.