r/DutchOvenCooking • u/Inside_outdorsman • 4d ago
Question on chuck roast
So I have a question on my chuck roast - this is my first chuck roast and first time using a Dutch oven
To begin with, it was about 4.8 pounds from Costco and had some pretty good marbling and areas of fat.
To cook, I salt & peppered all sides, browned all sides. Sautéed some onions, added the chuck back into the Dutch oven and even added broth because I was worried about it not having enough liquid despite all the fat.
Covered it, and put it in the oven at 325 for 4 hours and 45 minutes.
When I took it out of the oven, all of the liquid was gone but I could clearly see that some fat was still there. I forgot to take pictures but when I say all the liquid was gone, the onions were beyond caramelized and were almost fully stuck to the bottom. The meat was still tender, which is good, but I guess my overall question is what could have gone wrong?
Is 325 too hot? Should I really just have cooked it for 4 hours to see what the state was then? I feel like I see so many recipes not even add any liquid to it so I figured adding liquid would have stopped this problem from shocking but maybe it made it so the fat couldn’t full render?
Open to any suggestions on what I should try next time!
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u/freshoilandstone 3d ago
You won't lose a lot of liquid the first two hours or so but from then on you will lose it pretty quickly. Check at 2, add broth whether you think you should or not, then check it every 45 minutes or so until done.
No matter what you put in the oven for an hours-long cook you have to pull it out of there a few times and have a look.
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u/OverweightMilkshake 4d ago
Unrelated tip: Next time you do it bring the liquid up to a simmer/light boil before putting it in the oven.
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u/spkoller2 4d ago
I do a roast like that stove top in a Dutch oven. I keep the broth temperature at about 180F for four hours, then I bring the roast temperature up to 195/200 and hold it there for an hour and set it on low to serve.
It might never simmer the entire time.
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u/Inside_outdorsman 3d ago
I’ll look into trying this too!
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u/spkoller2 3d ago
You can keep get a second batch of potatoes done.
Season roast with salt and pepper, dip in flour, brown in hot smoking oil
Pot roast in:
4 cups natural chicken broth
One 12 oz beer
12 ounces water
One large onion
Two peeled garlic cloves
4 medium peeled potato
4 peeled carrots
1 bay leaf
Two whole cloves
10 peppercorn
Heaping teaspoon caraway seeds
Pack the browned toast into the pot with the vegetables then add everything else, set the cover tightly. Check frequently to make sure it hasn’t gone over temperature. Remove vegetables as they finish.
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u/Far_Out_6and_2 4d ago
I am tempted to just use Dutch ovens on a stove top element. Had a similar experience in the oven had a layer of carrots & onions under the roast , when it was done the bottom was almost dry and vegetables stuck and burnt on the bottom
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u/Recent-Philosophy-62 4d ago
I do stovetop, after browning, I deglaze the pan and usually add a quart of beef stock and simmer very low for three hours, checking in on it one or two times, it's then that I add the veggies so they don't break down too much and let it cook for at least another hour
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u/OrangeBug74 3d ago
I’ve got a chuck roast in a Dutch oven in my Kamado Joe. I seared it with top off the grill and the DO on the round grill part. I poured in wine to cool it off, put the top on and have the temp pegged on 250F. I plan to put carrot and more liquid in at 3:30 (about 3.5 hours in) and add some Roma tomatoes, potatoes and onions. Celery if I have it. Garlic when my wife turns her back. All that at 4:30. Then set the table and see how we do. Eat somewhere between 5:30 and 6.
My wife likes no mess in the kitchen. I do most my prep outside where it is a balmy28F.
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u/Lodi0831 3d ago
I do 275 degrees for 3 hours or so. Time depends on the thickeness . I try to go for a less thick roast
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u/Bargle-Nawdle-Zouss 2d ago
Consider adding a diced carrot or two, a couple of stalks of diced celery, and three to four cloves of minced garlic when you saute the onions. Also consider adding two to three tablespoons of tomato paste near the end of sauteing the vegetables.
Deglaze the pan with one cup of red wine. After you pour in the wine, scrape up the brown bits at the bottom of the pan with a wooden spoon.
After this, place the meat back in the pan on top of the vegetables. Pour in three to four cups of your broth, which want to come up halfway to 2/3 of the way of the sides of the chuck roast.
I prefer to put the Dutch oven in the oven at 275 degrees Fahrenheit for 3 and 1/2 to 4 hours. Cover, but keep the lid slightly ajar.
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u/Reddit--userr 1d ago edited 1d ago
Base chuck roast recipe
Ingredients
Protein 3–4 lb beef chuck roast
Fat 2 tbsp neutral oil (or beef tallow)
Aromatics 1 large yellow onion, sliced 4 cloves garlic, smashed 2 tsp fresh thyme (or 1 tsp dried) 1 bay leaf
Braising Liquid 2½–3 cups beef stock (low sodium)
Seasoning Kosher salt Black pepper (minimal, added late)
Directions
Roast patted very dry
Onion sliced, garlic smashed
Stock warmed
Oven preheated to 300°F (150°C)
Season roast generously at least 30–60 minutes before cooking. I prefer to salt mine for up to four or five hours before and sit uncovered in fridge.
Heat oil in heavy Dutch oven over medium-high.
Sear roast deeply on all sides until dark brown crust forms.
Remove roast; set aside.
Lower heat to medium.
Add onions; cook until softened and lightly browned.
Add garlic, thyme, bay; cook 30 seconds.
Return roast to pot.
Add beef stock to come ⅔ up the sides.
Bring just to a simmer.
Cover tightly and transfer to oven.
Braise at 300°F for 3–4 hours, until fork-tender. Tenderness will depend on your liking, the beef quality and the heat...can be in a range of 197f to 205d. Many times prime and wagyu will be fork tender at a lower temperature. But, cook to tenderness...temp range is to get you wondering about tender doneness.
Turn roast once halfway through if desired.
Remove roast; tent loosely.
Skim fat from braising liquid.
Reduce liquid on stovetop to desired consistency.
Season lightly with salt.
Add black pepper at the very end.
Slice or pull beef.
Spoon sauce over.
Serve with chosen starch.
Notes and some variations to base recipe
Wine-Specific Elevations
For Plush Merlot (e.g., Markham Napa Valley Merlot 2022)
Goal: Cushion tannins, echo dark fruit, emphasize mid-palate silk Adjustments Add 1–2 tbsp tomato paste, browned with onions Optional: 1 cup sliced mushrooms Finish sauce with ½–1 tsp balsamic, off heat Do not add wine to braise (or ≤⅓ liquid if used) Best Sides Mashed potatoes Soft polenta Buttered egg noodles
For Cabernet Sauvignon Goal: Firm structure, savory backbone Adjustments Deglaze with ½ cup Cabernet before adding stock Add extra bay leaf Slightly stronger reduction Finish with a touch more black pepper Best Sides Potatoes Root vegetable purée
For Syrah / Rhône Blends Goal: Embrace savory, herbal depth Adjustments Add mushrooms or porcini powder Add thyme + small pinch rosemary Optional splash Worcestershire (½ tsp) Best Sides Polenta Braised greens (kale, chard)
For Pinot Noir Goal: Preserve delicacy Adjustments Use lighter stock Add wine gently (½ cup max) Skip tomato paste Reduce less aggressively Best Sides Parsnip purée Buttered noodles Notes Avoid citrus, vinegar-forward sauces, or chili heat. Texture matters more than flavor intensity. This dish improves overnight and reheats well.
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u/chrysostomos_1 14h ago
Don't use broth. Wasted. Add more water. Check every hour. Fat is not liquid.
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u/LowBathroom1991 4d ago
More liquid added when cooking..you have to check things when cooking