Perfect Every Time, Super-Easy, No-Fail Chuck Roast

This super easy chuck roast is delicious in its simplicity, resulting in a soft, tender meat with just the right nostalgic flavor for Yom Tov!

When it comes to meats, I go through phases. There was a long period of time during which I was serving a lot of grilled meats like my grilled marinated London broil, but lately I’ve been more into roasts. There is something so nostalgic, traditional and Yom-Tovdig about them. 

This is my mother’s roast recipe. It’s so simple but so insanely good, and it’s literally fool proof! What’s great about it, besides how easy it is, is that you don’t have to buy a very expensive meat for a delicious roast. A cheaper chuck eye roast in a net is perfect for this cooking method, so you can have your meat without breaking the bank! 

If you want to make this a whole meal, add some peeled, cubed potatoes during the last two hours of baking. (Note: The potatoes don’t freeze well; the meat does.)

You can make this in a regular disposable 9×13 or an oven-to-table dish, as shown. I like doing that, because than I don’t have to take out a separate serving dish. I just slice the meat, put it right back into the gravy, and serve!

This meat is meant to be served in thick, uneven chunks and slices rather than uniformly cut perfect slices, so don’t stress if it fall apart when you go to cut it. Just do the best as you can and serve as is — your family and guests will love it! 

Super-Easy No-Fail Chuck Roast

This super easy chuck roast is delicious in its simplicity, resulting in a soft, tender meat with just the right nostalgic flavor for Yom Tov!

Print Recipe

Ingredients

• 3- lbs (approx.) chuck eye roast
• 1 onion, diced
• ½ cup red wine, any type, divided
• 2 tsp salt, divided
• 1 tsp black pepper, divided
• 2 tsp paprika, divided
• 2 tsp garlic powder, divided
• 2 tsp onion powder, divided

Instructions

• Preheat oven to 200°F.
• Place the onions on the bottom of a 9×13 or oven-safe dish. Place the meat on top. Pour half the wine over the meat and sprinkle with half the spices and rub it in very well.
• Flip the meat and repeat.
• Cover tightly and bake for 6-8 hours.
• Let cool. Remove the net, and cut into chunks and pieces (no need to slice neatly).
• Rewarm in its own juices.

Notes

To make it meal, add peeled, cubed potatoes to the pan in the last two hours of cooking.

Meat can be frozen, but do not freeze potatoes.

Recipe by Faigy Murray | https://mykitchenmystudio.com/easy-chuck-roast/