Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

Chuck roast

Posted by on Jan. 17, 2013 at 4:59 PM
  • 19 Replies

I need some ideas of what to do with a chuck roast other than pot roast since we had that last week. Thanks in advance!

by on Jan. 17, 2013 at 4:59 PM
Add your quick reply below:
You must be a member to reply to this post.
Replies (1-10):
by on Jan. 17, 2013 at 5:46 PM

cook it like a pot roast, shred it up and turn it into stroganoff or beef and noodles.

by on Jan. 18, 2013 at 8:58 PM

Cook it like a pot roast and then shred or cut it and make beef and noodles, bbq beef or beef stew.

by on Jan. 18, 2013 at 9:56 PM
Use some of it to make vegetable soup
Posted on CafeMom Mobile
by Luci on Jan. 19, 2013 at 12:37 AM


This is similar to a stew, but with onions, mushrooms and tomatoes, but served over noodles, and men love it.  This recipe serves 8, I often freeze half for another meal.

Beef Marengo

4 pounds chuck roast
1 cup chopped onion
1 cup chopped celery
1 garlic clove, crushed
1/2 cup white wine
16 ounces tomato sauce
2 bay leaves
1 teaspoon dried oregano leaves
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon chopped flat-leaf parsley
1 pound mushroom, sliced
2 tablespoons lemon juice
1/4 cup butter
1 tablespoon all-purpose flour
2 tablespoons water
1/2 cup white wine or beef broth 
1 (12 to 16-ounce) package noodles

Trim and dice a chuck roast into 1-inch cubes. Brown the meat in oil in a large stock pot; remove and set aside.

To the pot add chopped onion, chopped celery, and crushed garlic; cook until tender. Return the meat to the kettle with white wine, tomato sauce, bay leaves, oregano, rosemary, salt, pepper, and chopped parsley; bring to a boil, cover, reduce the heat, and simmer for 1 hour, or until the meat is tender, stirring occasionally. Discard the bay leaf.

Meanwhile, combine sliced mushrooms and lemon juice. Cook in a skillet in butter until tender. Combine flour and water; stir until smooth. Stir the flour mixture, the mushrooms, and white wine into the beef  mixture. Cover and cook over medium heat for 15 minutes.

Meanwhile, prepare noodles according to the package directions.

Serve the Beef Marengo over the hot, cooked noodles.

Makes 8 servings.

by Luci on Jan. 19, 2013 at 12:40 AM

 This sounds strange, but it's really good.


No-Peek Tender Tips

2-2 1/2 lb chuck roast, cut into chunks about 2"
1 (10 3/4 oz) can cream of mushroom soup
8 oz. fresh sliced mushrooms
1 envelope dry onion soup mix
1 (12 oz.) can lemon-lime soda
Preheat oven to 350. Spray a 13x9" pan with nonstick cooking spray
Place a layer of meat in bottom of prepared pan. Add the mushrooms, then mushroom soup. Sprinkle with dry soup mix and pour the soda over the top. Cover with foil and bake 3 hours. Remember, no peeking! Serve over mashed potatoes or noodles. Serves 6-8.

by Luci on Jan. 19, 2013 at 12:41 AM


Ropa Vieja

Shredded Beef in Sauce

The name of this dish in Spanish is "Old Clothes."

It's probably called that because the meat gets stringy and frayed.

4 pounds chuck or arm roast, well marbled

Olive oil for browning

Flour for dusting meat

1 green pepper chunked

1 onion sliced

5 cloves garlic chopped


2 onions, chopped

4 cloves of garlic, mashed with 1 teaspoon salt

2 green peppers, chopped

Olive oil (for sautéing)

4 ounces tomato paste

1 (32-ounce) can crushed tomatoes

2 tablespoons ground cumin

1 cup red wine

1 bay leaf

Salt and black pepper to taste

Do not trim excess fat from meat before cooking! (You can remove the fat when you shred the beef.) Salt and pepper the meat and lightly dust with flour.

Brown the meat in oil in a large Dutch oven. Add enough water to surround the meat, but NOT cover it. Add chunked green pepper, sliced onion, and garlic. Simmer, covered, until meat is fork tender, about two hours. (Add more water as necessary to keep from burning!)

Remove from heat and cool. Discard vegetables. Shred the meat.

Sauté onions, garlic and green pepper in oil in the same pan you cooked the meat in until limp. Add tomato paste, crushed tomatoes, cumin, red wine and bay leaf. Salt and pepper to taste.

Cover and cook on low for about 30 minutes stirring occasionally. Remove bay leaf and serve with rice.

by on Jan. 19, 2013 at 7:17 PM

 I would probably make it a stew.

by on Jan. 20, 2013 at 10:07 AM

I made a chuck roast like a pot roast int he crack pot but with mushrooms and onions, marsala wine, and a little brown sugar. It was freaking amazing!!!

by on Jan. 20, 2013 at 1:36 PM

i make french dip. I use one package of lipton onion soup mix and 2 cans of  french onion soup and cook it in the crock pot all day on low, put on hoagie rolls when its dinner time with some provalone cheese...You can really use any kind of sesonings probably and throw it on a nice roll and it would be good

by Ruby Member on Jan. 21, 2013 at 9:10 AM

I put my roast in the crock pot.

Add your quick reply below:
You must be a member to reply to this post.
Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)