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Prep Time:35 minsAdditional Time:1 hr 25 minsTotal Time:2 hrsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:1 hr 25 minsTotal Time:2 hrsServings:6Yield:6 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:1 hr 25 mins
Additional Time:
1 hr 25 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Jump to recipeNutrition NotesIs chuck roast good for you?Whilechuck roastis not considered one of the leaner cuts of beef, it works well in recipes that require a longer cooking time—the fat helps keep it tender. For this recipe, we suggest trimming visible fat on the outside of the roast, which helps cut down on the amount of fat you consume. According to theUSDA, chuck roast is an excellent source of quality protein and provides a decent amount of iron—a 3-ounce portion gives you about 21 grams of protein and 14% of your day’s worth of iron. It also provides a full day’s worth ofvitamin B12.Are potatoes healthy?Potatoesget a bad rap due to their carb content, but you’re missing out on some impressive health benefits—and tasty recipes—if you don’t include them in your diet. One medium-sized potato with the skin on provides about 11% of your day’s worth of potassium, a couple of grams of fiber, 3 grams of plant-based protein and about 20% of your day’s worth of vitamin C. And while potatoes are starchy vegetables, the type of starch is called resistant starch. This is a type of starch that is considered a prebiotic, which means it feeds your gut’s beneficial bacteria.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Can you leave the fat on the chuck roast?No. In this case, the fat left on the meat will not provide a better flavor. That’s because while the meat is slowly cooking, the fat will be burning.Can I substitute boneless beef chuck pot roast for another cut?Yes. Boneless beef chuck pot roast is always a good choice because it cooks up tender and flavorful, but you can get excellent results slow cooking a bottom round roast or top round roast.Frequently Asked QuestionsCan I make this ahead?Absolutely. This stew is perfect for making the day before serving, so you can have plenty of time with family and friends. You can refrigerate the stew in an airtight container for up to 3 days or freeze it for up to 6 months. Thaw (if frozen) and reheat before serving, either on the stovetop or in the microwave.
Jump to recipe
Nutrition NotesIs chuck roast good for you?Whilechuck roastis not considered one of the leaner cuts of beef, it works well in recipes that require a longer cooking time—the fat helps keep it tender. For this recipe, we suggest trimming visible fat on the outside of the roast, which helps cut down on the amount of fat you consume. According to theUSDA, chuck roast is an excellent source of quality protein and provides a decent amount of iron—a 3-ounce portion gives you about 21 grams of protein and 14% of your day’s worth of iron. It also provides a full day’s worth ofvitamin B12.Are potatoes healthy?Potatoesget a bad rap due to their carb content, but you’re missing out on some impressive health benefits—and tasty recipes—if you don’t include them in your diet. One medium-sized potato with the skin on provides about 11% of your day’s worth of potassium, a couple of grams of fiber, 3 grams of plant-based protein and about 20% of your day’s worth of vitamin C. And while potatoes are starchy vegetables, the type of starch is called resistant starch. This is a type of starch that is considered a prebiotic, which means it feeds your gut’s beneficial bacteria.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Can you leave the fat on the chuck roast?No. In this case, the fat left on the meat will not provide a better flavor. That’s because while the meat is slowly cooking, the fat will be burning.Can I substitute boneless beef chuck pot roast for another cut?Yes. Boneless beef chuck pot roast is always a good choice because it cooks up tender and flavorful, but you can get excellent results slow cooking a bottom round roast or top round roast.Frequently Asked QuestionsCan I make this ahead?Absolutely. This stew is perfect for making the day before serving, so you can have plenty of time with family and friends. You can refrigerate the stew in an airtight container for up to 3 days or freeze it for up to 6 months. Thaw (if frozen) and reheat before serving, either on the stovetop or in the microwave.
Nutrition Notes
Is chuck roast good for you?
Whilechuck roastis not considered one of the leaner cuts of beef, it works well in recipes that require a longer cooking time—the fat helps keep it tender. For this recipe, we suggest trimming visible fat on the outside of the roast, which helps cut down on the amount of fat you consume. According to theUSDA, chuck roast is an excellent source of quality protein and provides a decent amount of iron—a 3-ounce portion gives you about 21 grams of protein and 14% of your day’s worth of iron. It also provides a full day’s worth ofvitamin B12.
Are potatoes healthy?
Potatoesget a bad rap due to their carb content, but you’re missing out on some impressive health benefits—and tasty recipes—if you don’t include them in your diet. One medium-sized potato with the skin on provides about 11% of your day’s worth of potassium, a couple of grams of fiber, 3 grams of plant-based protein and about 20% of your day’s worth of vitamin C. And while potatoes are starchy vegetables, the type of starch is called resistant starch. This is a type of starch that is considered a prebiotic, which means it feeds your gut’s beneficial bacteria.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Can you leave the fat on the chuck roast?
No. In this case, the fat left on the meat will not provide a better flavor. That’s because while the meat is slowly cooking, the fat will be burning.
Can I substitute boneless beef chuck pot roast for another cut?
Yes. Boneless beef chuck pot roast is always a good choice because it cooks up tender and flavorful, but you can get excellent results slow cooking a bottom round roast or top round roast.
Frequently Asked Questions
Can I make this ahead?
Absolutely. This stew is perfect for making the day before serving, so you can have plenty of time with family and friends. You can refrigerate the stew in an airtight container for up to 3 days or freeze it for up to 6 months. Thaw (if frozen) and reheat before serving, either on the stovetop or in the microwave.
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Ingredients
2 ¼poundsboneless chuck roast, trimmed and cut into 1 1/2-inch pieces
¾teaspoonsalt
½teaspoonground pepper
2tablespoonscanola oil, divided
1smallyellow onion, chopped
3mediumcarrots, diagonally sliced into 1-inch pieces
3stalkscelery, cut into 1-inch pieces
1tablespoontomato paste
1(12 fluid ounce) bottlestout beer (such as Guinness)
2teaspoonschopped fresh thyme
4cupslow-sodium beef broth
2tablespoonscornstarch
2tablespoonscold water
2tablespoonschopped fresh flat-leaf parsley, plus more for garnish
DirectionsSprinkle beef all over with salt and pepper. Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add half of the beef; cook, turning to brown on 2 or 3 sides, about 3 minutes per side. Transfer the browned beef to a bowl; repeat the process with the remaining beef and 1 tablespoon oil.Add onion, carrots and celery to the drippings in the pot; cook, stirring often, until the vegetables begin to soften, about 4 minutes. Add tomato paste; cook, stirring constantly, for 1 minute. Add beer and thyme; cook, scraping the bottom of the pot to release any browned bits, until the liquid is slightly reduced, about 2 minutes. Add broth and the beef (with any accumulated juices in the bowl); bring the mixture to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until the beef is mostly tender, about 1 hour, 10 minutes. Stir in potatoes; cover and cook until the beef and potatoes are tender, 15 to 20 minutes.Whisk cornstarch and cold water in a small bowl. Increase heat to high; add the cornstarch mixture and cook, stirring constantly, until thickened, about 2 minutes. Remove from heat; stir in parsley. If desired, garnish with additional parsley.Originally appeared: EatingWell.com, January 2020
Directions
Sprinkle beef all over with salt and pepper. Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add half of the beef; cook, turning to brown on 2 or 3 sides, about 3 minutes per side. Transfer the browned beef to a bowl; repeat the process with the remaining beef and 1 tablespoon oil.Add onion, carrots and celery to the drippings in the pot; cook, stirring often, until the vegetables begin to soften, about 4 minutes. Add tomato paste; cook, stirring constantly, for 1 minute. Add beer and thyme; cook, scraping the bottom of the pot to release any browned bits, until the liquid is slightly reduced, about 2 minutes. Add broth and the beef (with any accumulated juices in the bowl); bring the mixture to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until the beef is mostly tender, about 1 hour, 10 minutes. Stir in potatoes; cover and cook until the beef and potatoes are tender, 15 to 20 minutes.Whisk cornstarch and cold water in a small bowl. Increase heat to high; add the cornstarch mixture and cook, stirring constantly, until thickened, about 2 minutes. Remove from heat; stir in parsley. If desired, garnish with additional parsley.
Sprinkle beef all over with salt and pepper. Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add half of the beef; cook, turning to brown on 2 or 3 sides, about 3 minutes per side. Transfer the browned beef to a bowl; repeat the process with the remaining beef and 1 tablespoon oil.
Add onion, carrots and celery to the drippings in the pot; cook, stirring often, until the vegetables begin to soften, about 4 minutes. Add tomato paste; cook, stirring constantly, for 1 minute. Add beer and thyme; cook, scraping the bottom of the pot to release any browned bits, until the liquid is slightly reduced, about 2 minutes. Add broth and the beef (with any accumulated juices in the bowl); bring the mixture to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until the beef is mostly tender, about 1 hour, 10 minutes. Stir in potatoes; cover and cook until the beef and potatoes are tender, 15 to 20 minutes.
Whisk cornstarch and cold water in a small bowl. Increase heat to high; add the cornstarch mixture and cook, stirring constantly, until thickened, about 2 minutes. Remove from heat; stir in parsley. If desired, garnish with additional parsley.
Originally appeared: EatingWell.com, January 2020
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Nutrition Facts(per serving)405Calories12gFat32gCarbs37gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
