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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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15944711 No.15944711 [Reply] [Original]

I got a 2 pound chuck roast on sale for 5 dollars today. If I just stick it in the oven covered in foil at 350 for 45 minutes will it turn out okay? I'm too lazy to sear it and I don't have a crock pot.

>> No.15944716

Just in the oven for 45 min with nothing else? It'll be tough and bland. I wouldn't wanna eat it.

>> No.15944717

>>15944711
No. Chuck needs to cook low and slow for several hours. Unless you like eating leather.

>> No.15944723

What I would do:

>salt and season
>sear sides
>put in a pan on a bed of potatoes and veggies, onions, garlic, and bay leaves
>cool until pull apart tender (probably a couple hours)

It's not that hard you lazy fuck. Alternatively use it for a chili.

>> No.15944737
File: 3.02 MB, 2184x2912, 20210310_185051_HDR.jpg [View same] [iqdb] [saucenao] [google]
15944737

>>15944711
braise it with some red wine, beef stock, and some herbs. its definitely worth it

>> No.15944744

>>15944716
I was gonna just put it in some bread with some provolone and make a sandwich. As long as it's edible I'll probably like it I'm not very picky. Would lower heat in the oven for like 2 hours be better?

>> No.15944776

>>15944744
>As long as it's edible I'll probably like it I'm not very picky

Doing what you suggested will be very bad for the reasons this guy said

>>15944717

If you absolutely want to eat it with minimum effort then sure. 325-350 for about 3 hours. Put some beef broth in the pan with it and cover while doing this.

>> No.15944778

>>15944776
I don't have any beef broth. But thanks I'll up the timing and lower the heat a bit

>> No.15944788

>>15944778
Fuck it then water with salt. Enjoy your flavorless mush roast. Post results when it's done.

>> No.15944796

>>15944711
make goulash

>> No.15944801

>>15944788
It's already in the pan. I had it covered in olive oil with salt pep, garlic and onion powder. I can post a pic, hopefully it isn't too horrendous lol

>> No.15944805

>>15944711
If you really wanna be lazy just season with salt and pepper (and garlic/onion powder if you have it), brush it with oil and roast uncovered at 250 until it's tender, which will probably take at least 3 hours. Not as good as a proper braise but it'll give you something reasonably tasty. It's how I do pork shoulder roast with roast potatoes and cabbage.

>> No.15944808

>>15944801
You're going to need to baste it with something or else it'll dry out.

>> No.15945268
File: 2.86 MB, 4032x3024, 20210414_190229.jpg [View same] [iqdb] [saucenao] [google]
15945268

>>15944788
You were right it is a bit chewy lol. Other than that it's pretty good. Made an okay sandwich

>> No.15945746

>>15945268
I don't like that your plate is made to look like there's speckles of shit on it

>> No.15945755
File: 51 KB, 220x272, SNEED.gif [View same] [iqdb] [saucenao] [google]
15945755

>chuck

>> No.15945767

>>15945755
formerly unroasted

>> No.15946050

>>15944711
sneed

>> No.15947514

>>15944711
formerly chuck's

>> No.15947554

>>15944711
the best way to cook chuck is sous vide for 6 or more hours at 130° Then sear.

any other way trying to make it tender just over cooks it.

>> No.15947926

>>15947554
48 hour chuck roasts sous vide'd at 135f is amazing. I've never heard of anyone doing them for 6 hours though. Usually people go 24 hours or longer.

>> No.15949324

>>15947926
I find sous vide for too long makes for a weird texture. 6 is just a minimum.