How to Roast 175 K Beef
Most chuck roasts are so tough they have to be braised or tenderized. Oven roasting is a better method, however. Here's how to do it perfectly every time. This beef chuck roast is tender, juicy, and delicious. A simple and easy recipe and the perfect main dish for entertaining guests too.
Table of Content
- Why make this roast?
- Ingredients and substitutes
- Step by step instructions
- Sides with roast beef?
- More beef recipes
- Frequently asked questions
- You may also like
- Printable Recipe
- Join the conversation
Beef chuck is a huge tough cut of meat that is often used to make slow-cooked dishes like stews, and pot-roast. The beef top blade steak comes from the shoulder and that's what we are using today. A perfect recipe for Sunday dinner or to share on weekends with friends.
Why make this roast?
- The recipe is very simple and easy to make.
- The marinade is made with a few pantry staples and fresh herbs.
- And the gravy is made from the pan drippings/braising liquids in just 5 minutes.
- We are using the shoulder and neck part of the animal also called beef chuck which is the best cut of meat for this cooking method and produces a fall part tender meat that shreds apart easily with forks.
- The roast needs about 60 to 90 minutes of cooking time. Enough time for you to make a side dish and salad,
Ingredients and substitutes
- Beef - I trimmed as much of the fat as I can with a pairing knife. But you can also ask the butcher to trim excess fat off the beef so you can bake it fuss-free.
- Garlic - I've used 2 big-size garlic cloves, which, when mashed, would be about 2 tbsp. I high recommend fresh garlic rather than garlic powder.
- Paprika and cayenne - I've used sweet smoked paprika and hot cayenne for some heat. You can also use all sweet or all hot cayenne.
- Fresh herbs - I've used fresh rosemary and thyme sprigs and I highly recommend you use fresh. If you can't get fresh, then use 1 teaspoon each of dried herbs.
- Red wine - I love red wine in my gravy. And yet, you can omit the wine and use all stock.
Step by step instructions
- Trim excess fat from the beef chuck using a sharp pairing knife and sturdy cutting board. Using a butcher's twine, tie the meat as shown in the video.
Pro tip - Tying the meat will keep the meat's shape as it roasts. It does not have to be perfect just a few knots will do too.
Marinade
- Using a mortar and pestle, mash the rosemary and thyme leaves. Alternatively, you can also put all these ingredients in a food processor and blend them into a smooth paste.
- Add the garlic and salt, followed by the paprika, and cayenne. Mash to a coarse paste. Then, add the oil and pepper.
- Marinate the meat well on all sides, making sure to get the top and bottom sides too. Leave to marinate on the counter for an hour or overnight in the fridge. Thaw the meat at least an hour or two before cooking.
Roasting the beef
- Preheat the oven at 175°C / 350°F / gas mark 4.
- Add 2 tablespoon oil in the roasting pan (or skillet) over medium-high heat. Sear the beef on all sides turning with a tong. When done, remove from the pan.
- Place the beef on the roasting rack and add ½ cup water to the pan.
Pro tip - This will prevent the oil and marinade from burning as it falls in the pan. - Add a meat thermometer and set it to 135 F for medium-rare, 140 F for medium, or 145 F for medium-well.
- Roast on the middle rack until desired temperature - about 1 to 1 ½ hours. Mine took 1 hour 10 minutes to reach 135 F for medium-rare.
Pro tip - The meat will continue to cook further with the residue heat in the meat. - Remove from the oven and cover with aluminum foil.
- Move the meat to a serving platter and keep warm so you can use the pan juices for the gravy.
Gravy
- Place the roasting pan over medium heat, add chopped onions and garlic. Saute until onions are translucent.
Pro tip - We add onions for flavor but you can omit the onions if you don't like them. - Then, add the red wine and using a spatula deglaze scraping as much as you can from the pan.
Pro tip - Keep the heat on medium so the liquid does not evaporate too quickly. - Next, add the flour and continue to cook until it thickens. Cook a minute more, then add the stock. Let it come to a boil and remove it from heat.
Pro tip - It is important to cook the flour for a while so it cooks before you add the stock otherwise the gravy will taste starchy. - Strain it thru a sieve or mesh. Pour the sauce in a sauceboat and serve it with the roast.
- Enjoy!
Sides with roast beef?
- We love mashed potatoes or lemon rosemary roast potatoes
- Salad - Cherry tomato, Cabbage Salad, Celery Salad, Carrot Salad,
- Potatoes - Stovetop Melting Potatoes, Oven-baked Potato Chips or wedges
- Veggies - Sesame Green Beans, Sauteed Asparagus, Baked Carrot Sticks
- Patties - Spinach Potato, Swiss chard, Leek Potato, Crispy Corn Fritters
- See all appetizers and side dish recipes
More beef recipes
- Beef in Red Wine
- Beef Brisket with Red Wine
- Slow Cooker Shredded Beef
- Crock Pot Beef Stew
- Best EVER Beef Enchiladas
- Ground Beef Casserole with Cheddar Biscuits
- See all beef or ground beef recipes
Frequently asked questions
What is a chuck roast?
Chuck is a beef cut from the shoulder, neck, and upper arm of the cow. They are often referred to as chuck roll, chuck eye, or beef for pot roast.
Is chuck roast and roast shoulder the same?
They both come from the shoulder area but the roast shoulder is leaner and tender than the chuck roast. For this, both chuck roast or shoulder roast would work.
How long will a beef chuck roast keep?
If stored properly, a roast rack of ribs will keep in the fridge for 3 to 4 days. You can also freeze it for up to 2 months.
Do I have to sear the beef before cooking?
Yes, searing the beef will ensure a nice crust and color on the beef. The crust will also ensure that all the juices stay inside the meat.
What can I do with the leftovers?
Leftover meat works great in sandwiches and wraps. But, I also use leftovers in my chicken pot pie or shepherd's pie.
You may also like
-
Standing Rib Roast
-
Beef Brisket with Red Wine
-
How to cook Steak on the Stove
-
Slow-Cooked Apricot Beef Recipe
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Printable Recipe
Description
This beef chuck roast is tender, juicy, and delicious. It's cooked in the oven using a marinade made with garlic and cayenne. And, served with a gravy made with pan drippings. A simple and easy recipe perfect main dish for entertaining guests.
- 4 lbs (2 kg) Beef Chuck
- 2 tablespoon Oil (cooking )
- ½ cup Water
Marinade
- 2 sprigs Rosemary (fresh)
- 2 sprigs Thyme (fresh)
- 2 large Garlic cloves
- 1 tablespoon Salt (coarse)
- 1 teaspoon Paprika (smoked)
- 1 teaspoon Cayenne (hot)
- 1 teaspoon Pepper
- 2 tablespoon Olive oil
Gravy
- ½ cup Spanish onions (finely chopped )
- 1 Garlic (sliced)
- ½ cup Red wine
- 2 tablespoon Flour
- 1 cup Stock
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-
Trim excess fat from the beef chuck using a sharp pairing knife and sturdy cutting board. Using a butcher's twine, tie the meat as shown in the video.
Pro tip - tieing the meat will keep the meat's shape as it roasts. It does not have to be perfect just a few knots will do too.
Marinade
-
Using a mortar and pestle, mash the rosemary and thyme leaves. Alternatively, you can also put all these ingredients in a food processor and blend to a smooth paste.
-
Add the garlic and salt, followed by the paprika, and cayenne. Mash to a coarse paste. Then, add the oil and pepper.
-
Marinate the meat well on all sides, making sure to get the top and bottom sides too. Leave to marinate on the counter for an hour or overnight in the fridge. Thaw the meat at least an hour or two before cooking.
Roast
-
Preheat the oven at 175°C / 350°F / Gas Mark 4
-
Add 2 tablespoon oil in the roasting pan (or skillet) over medium-high heat. Sear the beef on all sides turning with a tong. When done, remove from the pan.
-
Place the beef on the roasting rack and add ½ cup water in the pan.
Pro tip - this will prevent the oil and marinade from burning as it falls in the pan.
-
Add a meat thermometer and set it to 135 F for medium-rare, 140 F for medium, or 145 F for medium-well.
-
Roast on the middle rack until desired temperature - about 1 to 1 ½ hours. Mine took 1 hour 10 minutes to reach 135 F for medium-rare.
Pro tip - The meat will continue to cook further with the residue heat in the meat.
-
Remove from the oven and cover with an aluminum foil.
-
Move the meat to a serving platter and keep warm so you can use the pan juices for the gravy.
Gravy
-
Place the roasting pan over medium heat, add chopped onions and garlic. Saute until onions are translucent.
Pro tip - we add onions for flavor but you can omit the onions if you don't like them.
-
Then, add the red wine and using a spatula deglaze scraping as much as you can from the pan.
Pro tip - keep the heat on medium so the liquid does not evaporate too quickly.
-
Next, add the flour and continue to cook until it thickens. Cook a minute more, then add the stock. Let it come to a boil and remove from heat.
Pro tip - it is important to cook the flour for a while so it cooks before you add teh stock otherwise the gravy will taste starchy.
-
Strain it thru a sieve or mesh. Pour the sauce in a sauceboat and serve it with the roast.
-
Enjoy!
The beef needs about 1 to 1 ½ hour of cooking time. I believe that the best way to cook meat to perfection is to use a meat thermometer. Therefore, I use this thermometer, which allows me to set the temperature I need. Then, I can go about my work without opening the oven door or being afraid of forgetting to take it out in time. Once the bell rings, I just know the meat is done. No guessing and no stress.
However, if you do not have a meat thermometer you can still use these guidelines for doneness.
- Medium rare - between 130 F to 135 F, approximately 15 minutes per pound
- or Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound
- and Medium well between 145 F to 150 F, approximately 25 minutes per pound
Calories: 471- kcal Carbohydrates: 4- g Protein: 44- g Fat: 30- g Saturated Fat: 12- g Cholesterol: 156- mg Sodium: 1207- mg Potassium: 798- mg Fiber: 1- g Sugar: 1- g Vitamin A: 347- IU Vitamin C: 2- mg Calcium: 42- mg Iron: 5- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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