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A Roast Name Chuck

Do you remember Sunday dinners growing up?

I remember as a child growing up to the wonderful aroma of Sunday dinner, and what was my mom roasting? It was beef, it took hours in the oven and 80% of the time the beef had a name, and it was “Chuck” This cut of beef if not prepared right can be tough as shoe leather, but roasted or braised on a low setting for no less than four hours and you got a succulent, falling apart in shreds Sunday dinner. I can recall needing to refrain from licking my plate clean a few times as a child, which is why this Sunday dinner will need some bread, potatoes or both to sop up the juices.


2-1/2 to 3 lb bone-in or out chuck roast
1/2 cup packed brown sugar
1 6-oz can tomato paste
1 teaspoon ground cumin
1 small onion, grated
6 cloves garlic, grated
½ cup balsamic
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes


Preheat the oven to 325.
In a medium bowl whisk together all the sauce ingredients until well-blended, if you want a slightly thinner consistency feel free to use 1/4 to 1/2 cup of water.











Remove meat from packaging and lightly salt and pepper the meat.

Now here is my trick, I wrap my roast in heavy-duty aluminum foil. If you don’t have on hand the extra-large roll then you can use two sheets at a time and fold together the ends.

Take roast place on foil and using about 1/4 cup of the marinade brush or spoon over each side of the roast. Once both sides have marinade, seal the foil and add another layer of foil. There will be some leakage so place in an over proof glass dish or sheet tray.










Put in the oven and let her braise away. About the third hour i will take the roast out of the oven and using a meat thermometer check for 160 degrees.


At this time is when I will take any remaining marinade and over low heat simmer for 10-15 minutes or until you get a nice semi thick texture. Remove from heat and cover.

Once the chuck roast is cooked, take out of the oven and allow to read for 10-20 minutes. Remove foil and using two large forks the meat should just shred apart.









Place in a nice serving dish and pour sauce over the meat or pour over each plate, just don’t forget the potatoes and bread!











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About Clarissa Cordero

Hi, I'm Clarissa from Huntington Beach, CA, I am an Author, Foodie and self taught "Home Cook" I love to “Dish” when it comes to anything that is food related as it has been a passion of mine from the moment I was able to hold a spatula. I have well over thirty years of experience in cooking, baking, and grilling. I've spent the last five or so years learning to replicate dishes of various cuisines around the world, create new dishes and reboot some of the classics I grew up with. It has been a pleasure sharing with others my passion, ideas, tips, and tricks that will make life in the kitchen fun and a lot easier.

One response »

  1. I have nominate you for the shine on award.


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