Chester County, PA
(This post was last modified: 04-03-2024, 09:25 PM by dtownvino.)
Hi Guys,

Lots of cold rain here in Eastern PA.  My wife asked me to make a chuck roast.  No problem except I usually don’t make roasts.  

Most importantly it’s what to season it with.  I am really not looking for smoky, spicy or sweet - she wants me to make a gravy with the drippings at the end. 

Anyone have a seasoning blend they make on their own or any tips?

Many thanks in advance!

Super Moderator
This probably isn't what you're looking for but lately i've been making the following two roasts:

Mississippi Pot Roast (big fan of my wife and in-laws - they don't eat much meat but always go back for seconds on this one):

1.  3 to 5 lb chuck roast (personally, I use a shoulder, bottom or top round roast as they tend to be leaner and they still come out super tender)
2.  Packet of Hidden Valley Ranch Salad Dressing & Seasoning Mix (don't buy the dip mix)
3.  Packet of Au Jus
4.  approximately 3/4 stick of butter
5.  Jar of Pepperoncinos (diced are ok but I prefer them to be whole)

Put the roast in a crockpot, pour the two packets on top, use about 1/2 of the pepperoncinos (placed them all around the roast), pour about half the juice from the pepperoncino jar over the roast and sides, place the butter on top of the roast and let it slow cook for 8 hours.  I usually take it out after 7 hours, shred the meat and then put it back in the crockpot for the final hour.

Hot Italian Beef:

1.  3 to 5 lb roast (again, your choice but I prefer the shoulder, etc.)
2.  Packet of Zesty Italian salad dressing mix
3.  Jar of Giardiniera (I cook the meat with a mild blend but when I eat it, i will mix in a few spoons of the spicy giardiniera for my serving)

Put the roast in the crockpot, use the whole jar of giardiniera, and cover the top with the Zesty Italian packet.  Cook on low for 8 hours. 

Personally, I like to buy a good bread/bun for the the Italian Beef.  Toast the bun, put some white cheddar (or mozzarrela, etc) and put the meat on the bun.  This is when I like to put the spicy giardiniera on as well.  Makes for a fantastic Hot Italian Beef sandwich. 

If neither of those sound good, I've also made chuck roast with just salt and pepper. Again, 8 hours in the crockpot with a few potatoes and carrots always makes for a good meal after work.

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Just Here for the Shaves
Williamsburg, KY
(This post was last modified: 04-04-2024, 12:39 AM by Dave in KY. Edited 2 times in total.)
Cream of mushroom or onion soup mixes

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This post by Dave in KY mentions views and opinions expressed and makes it known that they are "those of the author and do not necessarily reflect the official policy or position of DFS or any other member, agency, organization, employer or company."  Big Grin
Making a chuck roast sounds delicious, especially for a cold rainy day. You can try keeping it simple with salt, pepper, garlic powder, and onion powder.

dtownvino likes this post

Chicago Suburbs
I have a Traeger pellet grill and frequently smoke various cuts of beef, including chuck roast. However, you can just as easily do it in a pot, in the oven or on another type of grill.

Since your wife is adverse to smoky, sweet, and spicy, you can always go with SPG: salt, pepper and garlic. However I suggest adding a little more flavor by using McCormick Montreal Steak Seasoning. It is based on salt and pepper, but adds some red pepper, garlic, onion, and paprika. I use it as a base layer on nearly every beef cook I do: burgers, roasts and steaks.
I do not like spicy foods and do not find this seasoning to be too much.

dtownvino likes this post
Look at Ina Garten's (Food Network) company pot roast. Frankly, any red wine braise will have good results.

dtownvino likes this post

Chester County, PA
(This post was last modified: 04-13-2024, 07:21 PM by dtownvino. Edited 1 time in total.)
Lots of great recipes thank you!

Anyone ever try this?

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