Fall-Off-The-Bone Beef Roast

"Baking time is estimated. Sometimes it varies, depending on the roast."
 
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photo by um-um-good photo by um-um-good
photo by um-um-good
photo by Sandra62 photo by Sandra62
photo by Sandra62 photo by Sandra62
photo by Sandra62 photo by Sandra62
photo by um-um-good photo by um-um-good
Ready In:
5hrs 20mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Place roast in large roaster pan.
  • Combine next 6 ingredients; sprinkle over roast.
  • Place onions around roast.
  • Pour water in pan.
  • Bake tightly covered, at 350* for about 3-1/2 hours until roast is almost tender.
  • Add more water if needed.
  • Add carrots and potatoes; bake for 1-1/2 hour more, until vegetables are tender.
  • Baste roast and vegetables with juices.
  • Thicken with flour and water mix if desired.

Questions & Replies

  1. The title states fall of the bone beef roast. I’m using beef Chuck roast bone-in. But, in the ingredients it says ”boneless”. Is Either way fine? Also I don’t have a roasting pan. Can this be cooked in a crockpot? I live in the south, so we try not to use our stoves if at all possible.
     
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Reviews

  1. Oh my goodness!I actually made a delicious roast!Followed recipe to the letter!Thanks!
     
  2. I add a light sprinkle of garlic powder and a light sprinkle of white pepper. For au jus...add one cup of water.
     
  3. I used a 2.5lb roast,cooked for 2.5 hours. I added 1 cup of beer in place of one of the 3 cups water.Plus 1/4 teaspoon garlic powder.It was great, one of the most tender beef roast I have had in a long time.
     
  4. This was very good. I used a 3 lb roast and cooked for 3.5 hours. Very moist and tender. Thank you.
     
  5. My family loved this! The meat came out fork tender and the potatoes and carrots tasted great. I did have to add more water twice. Thanks for a great recipe!
     
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Tweaks

  1. Yes, I tweked. This is a signature dish in the history of my family. From Grams, to Mom, now me and my family. I put it in a traditional roasting pan, you know the blue or black one, with white speckles. Add water to a little more than half way up the chuck, cover with fresh ground pepper, salt, chopped onions, and garlic of some kind. Time to prep decides, fresh, jar, or powder. Then the key is 4 to 5 bay leaves spread evenly around the roast. I like to cook my chuck at 175°for many hours, 11 to 12. I then add carrots and potatoes evenly around the roast, add salt and pepper to the veggies, remove lid and cook at 350°, until they are soft. Remove the bay leaves. It will be almost impossible to take the roast out of the pan, it will be falling apart. Use two forks to lightly shred the meat. Place potatoes in plate, smash with a fork, generously cover with the juice in pan. This is the key, you shouldn't lose to much juice at the low temperature, but check when adding the veggies. Salt and pepper potatoes, add carrots, then a couple nice tongs worth of chuck on the plate. Serve with prepared horseradish. This can all be done in a crock pot too, it is that easy. Also, if you like Mexican or Tex-Mex, I use the same chucks to make my meat for enchiladas,burritos, chimichangas, etc. Just add more garlic, onion, cover with 2 small cans of mild diced green chilies, and 1 to 2 cans of diced jalapeños. No bay leaves for this one. Same thing, many hours, low temperature, it will melt in your mouth. Enjoy.
     

RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
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