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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!












About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

One response »

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



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