Best 3 Grandma Vickies Chuck Roast Recipes

Calling all beef lovers! Get ready to embark on a culinary journey with Grandma Vickie's Chuck Roast, a dish that promises to tantalize your taste buds and warm your soul. This classic comfort food is made with tender chuck roast, slow-cooked in a savory broth infused with aromatic vegetables and herbs. The result is a melt-in-your-mouth beef roast that falls apart effortlessly, surrounded by a rich and flavorful gravy.

The journey doesn't stop there; this article presents a collection of delectable chuck roast recipes that cater to diverse preferences and occasions. From the classic pot roast cooked in a Dutch oven to the modern twist of a crock pot chuck roast, you'll find a recipe that suits your cooking style and time constraints.

For those who love their beef with a touch of spice, the spicy chuck roast recipe delivers an explosion of flavors. Marinated in a blend of chili powder, cumin, and paprika, this roast packs a punch that will satisfy even the most adventurous palates.

If you're on a quest for a healthier option, the lean and flavorful chuck roast recipe is your perfect match. Using lean chuck roast and a reduced-sodium broth, this recipe creates a guilt-free indulgence without compromising on taste.

And for those who appreciate the convenience of a one-pot meal, the chuck roast and potatoes recipe has got you covered. Simply toss in your chuck roast, potatoes, carrots, and celery into a pot, and let the oven do the rest. The result is a hearty and satisfying meal that requires minimal effort.

Here are our top 3 tried and tested recipes!

GRANDMA GINN'S WONDERFUL POT ROAST

Grandma Ginn's Wonderful Pot Roast image

I sure miss my mother's cooking. It was nothing fancy or gourmet, just plain honest to goodness GOOD Wholesome food. This pot roast recipe fed our families over the years and it was so good. She served it with her homemade buttermilk biscuits and gravy.

Provided by Linda Griffith

Categories Roasts

Time 3h15m

Number Of Ingredients 11

Ingredients

1 3 to 5 lb chuck roast
1/2 c flour for coating
salt and pepper to suite your tastes
1 tsp onion powder
1/2 tsp garlic powder
1/2 c canola oil
1 large onion, diced
8 medium potatoes, peeled
8 medium carrots, peeled and sliced
1 large stalk of celery
3 pkg mccormicks brown gravy mix

Steps:

1. Salt and pepper roast on both sides. Roll in flour..In a large skillet, put in the 1/2 cup of oil and when it is hot, brown roast on both sides. Place browned roast into a large dutch oven or cooking kettle. Cover with water. Bring to a rapid boil. Reduce to med. low and cover. Simmer for a good two hours. Place potatoes, onions, carrots and celery into the pot with roast. Add more water if needed. Add garlic powder and onion powder. Replace lid and simmer for another 45 minutes until veggies are done and roast is tender. Remove roast and veggies to a platter. When cool, slice roast into thick slices. In the meantime, mix gravy mix with water from roast and add to the pot. Bring to a boil and stir until thickened. If it is too thin, add a little flour to a little water to make a paste and pour into pot. If too thick, add a little more water. You'll have to judge to see how much is needed, by how thick or thin it is.
2. Serve with gravy and vegetables

GRANDMA'S BEST POT ROAST

Grandma's Best Pot Roast image

The simplest and best pot roast recipe ever, straight from my grandma's kitchen!

Provided by Abbie Persichetti

Time 5h

Yield 6

Number Of Ingredients 7

Ingredients

1 (3 pound) bottom round roast
1 large yellow onion, roughly chopped
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon garlic powder, or to taste
1 cup water
1 tablespoon all-purpose flour

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
Meanwhile, whisk water and flour together in a small bowl.
Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
Slice roast and serve alongside gravy.

Nutrition Facts : Calories 236.5 calories, Carbohydrate 3.5 g, Cholesterol 98.2 mg, Fat 8.8 g, Fiber 0.5 g, Protein 33.7 g, SaturatedFat 3.2 g, Sodium 142.8 mg, Sugar 1.1 g

GRANDMA ETTA'S CHUCK STEAK FRY-ROAST

Grandma Etta's Chuck Steak Fry-Roast image

Make and share this Grandma Etta's Chuck Steak Fry-Roast recipe from Food.com.

Provided by plove53

Categories Steak

Time 1h10m

Yield 1 pan, 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb chuck steak (fryer, 1 inch thick)
1 teaspoon oil
2 teaspoons vinegar
1 onion
1/2 cup water
4 carrots
2 celery
1 garlic clove
salt and pepper

Steps:

Heat a frying pan; add oil; fry the steak a minute on both sides.
Add vinegar, add any salt, add the onions and let them fry a couple of minutes.
Add a little water (just enough to cover bottom of pan).
Add carrots, celery, garlic, and any salt and pepper.
Bring to a simmer; cover and cook for 45 minutes to 1-1/2 hours.
Only remove the cover to see if you need to add water.

Nutrition Facts : Calories 101.4, Fat 2.7, SaturatedFat 0.4, Sodium 120.5, Carbohydrate 18.5, Fiber 5, Sugar 8.9, Protein 2.1

Tips:

Use a large Dutch oven or braising pan with a tight-fitting lid to ensure that the chuck roast cooks evenly and remains moist.
Sear the chuck roast on all sides over medium-high heat before braising. This will help to brown the meat and develop its flavor.
Add plenty of vegetables to the braising liquid. This will help to add flavor and nutrition to the dish.
Use a combination of beef broth and red wine for the braising liquid. This will give the chuck roast a rich, flavorful sauce.
Cook the chuck roast on low heat for at least 2 hours, or until the meat is fall-apart tender.
Serve the chuck roast with mashed potatoes, rice, or egg noodles.

Conclusion:

Grandma Vickie's Chuck Roast is a classic comfort food dish that is perfect for a cold winter day. The chuck roast is braised in a flavorful liquid until it is fall-apart tender, and the vegetables are cooked to perfection. This dish is sure to please everyone at the table.