Beef Chuck and How to Use It
Beef chuck roasts come from the neck, upper arm and shoulder blade area of the cow. Because there is a great deal of muscle in this area, the meat is tougher because it contains larger amounts of connective tissue. This makes it an excellent choice for recipes where it is cooked low and slow or where it is braised (cooked with liquid). There is a higher fat content here, too, so chuck is a great choice for ground beef.
Here are two recipes for using beef chuck!
Favorite Pot Roast
3 ½ pounds beef roasted, trimmed of fat
¼ cup flour
2 teaspoons salt
1/8 teaspoon pepper
3 carrots, peeled and sliced
3 potatoes, peeled and quartered
2 onions, sliced
1 stalk celery, chopped in ½ inch pieces
2 cups of fresh mushrooms or 1 (2 oz.) jar of mushrooms
3 tablespoons flour
¼ cup water
Brown roast in a small amount of oil in Dutch oven. Combined the ¼ cup flour, salt and pepper. Coat the roast with this mixture.
Place all the vegetables except the mushrooms in the crockpot and place the roast on top. Place the mushrooms on top of the roast.
Cover and cook on LOW for 10 to 12 hours.
To thicken juices for gravy, make a paste with the 3 tablespoons of flour and ¼ cup of water. Stir into liquid in the crockpot and season to taste to serve.
Biscuit Topped Beef Casserole
2 pounds chuck steak
2 Tablespoons olive oil
1 large onion, chopped
1 carrot, chopped
1 stalk celery, chopped
3 tablespoons flour
1 ½ cup beef stock
1 teaspoon Worcestershire sauce
Salt and pepper to taste
½ teaspoon dried thyme
2 cups self-rising flour
4 tablespoons melted butter
¾ cup milk
2 tablespoons finely chopped parsley
1 tablespoon (more or less to taste) Parmesan cheese, grated
Onion or garlic salt
Cut steak into cubes and add to skillet with oil. Once brown, remove beef to baking dish. Cook onion, carrot and celery in same pan as steak until soft. Add flour and stir while heating for 2 minutes. Pour in stock and simmer until thickened. Layer mixture over the top of meat in the casserole. Sprinkle with salt, pepper and thyme. Cover with foil and bake at 325°F for 2 hours.
Raise oven temperature to 400°F. Top casserole with Biscuit Topping and bake for 15-20 minutes until biscuit is golden brown and casserole is bubbly underneath.
Sift flour into bowl. Add half of the melted butter along with the milk. Mix, forming a firm dough ball, then turn out onto a floured board. Knead lightly then roll out into a rough rectangle about 1/2 –inch thick. Brush top with other half of butter and sprinkle with parsley, cheese and onion or garlic salt. Roll up dough and move to top of casserole. This topping can also be cut into strips and applied to the top of the casserole. Use your imagination here!