Chop Chuck Roast For Cheesesteak: Tips For Perfect Slices

A chuck roast is a tough cut of meat that is often used for slow-cooked dishes like stews and pot roasts. However, it can be transformed into a tender and juicy roast with the right combination of spices, seasonings, and cooking techniques.

When preparing a chuck roast for a cheesesteak, it is important to trim any excess fat from the meat using a sharp pairing knife. You can also ask your butcher to do this for you. The meat can then be tied with butcher's twine to ensure even cooking.

Marinating the chuck roast is crucial to developing flavour. A simple marinade can be made by mashing garlic, rosemary, thyme, paprika, cayenne, salt, and pepper into a coarse paste, and then adding olive oil. The meat should be generously coated in this mixture and left to marinate for an hour at room temperature or overnight in the fridge.

Before roasting, the meat should be seared on all sides in a pan over medium-high heat to create a rich, brown crust that locks in flavour and moisture. The roast can then be placed on a rack in a roasting pan with a little water and cooked in the oven at 350°F for around 1-1.5 hours, or until the desired internal temperature is reached.

Once cooked, the roast should be removed from the oven, covered in foil, and allowed to rest for 15-20 minutes. This resting period allows the juices to redistribute, resulting in a more tender and flavourful roast.

Finally, the meat can be sliced as thinly as possible against the grain, and used as a filling for your cheesesteak sandwiches.

Slicing the chuck roast

When it comes to slicing a chuck roast, there are a few key techniques to keep in mind to ensure tender and flavourful results. Here are the steps to achieve the perfect slice:

• Select a good-quality chuck roast: Look for a well-marbled piece of meat with a deep red colour. The marbling adds flavour and tenderness to the roast.
• Trim the excess fat: Use a sharp paring knife to trim any excess fat from the chuck roast. Alternatively, you can ask your butcher to do this for you.
• Marinate the meat: Create a marinade using a combination of garlic, paprika, cayenne, fresh rosemary, thyme, oil, and pepper. Mash the herbs and spices into a coarse paste using a mortar and pestle or food processor. Generously coat the meat with the marinade and let it sit at room temperature for an hour or overnight in the fridge.
• Preheat and sear: Preheat your oven to a high temperature. Heat a large skillet or Dutch oven over medium-high heat and add a little oil. Sear the chuck roast on all sides until it forms a rich, brown crust. This step locks in the juices and enhances the flavour and texture of the meat.
• Use a liquid for moisture: Place the seared chuck roast in a roasting pan or Dutch oven. Add a liquid such as beef broth, red wine, or a combination of both to keep the meat moist during cooking.
• Baste the roast: Frequently baste the roast with the pan juices to keep it moist and flavourful, and to distribute the flavours evenly.
• Test for doneness: Use a meat thermometer to check the internal temperature of the roast. For medium-rare, aim for 135-140°F (57-60°C), and for medium, aim for 145-150°F (63-66°C).
• Rest before slicing: Once the desired temperature is reached, remove the roast from the oven and let it rest for about 15-20 minutes. This allows the juices to redistribute, resulting in a more tender and flavourful roast.
• Slice against the grain: Finally, slice the chuck roast against the grain into thin slices. Serve it with roasted vegetables and any remaining pan juices, or thicken the juices into a gravy.

Remember, the key to a perfect chuck roast is to take your time and follow these steps carefully. By allowing the meat to rest and slicing it against the grain, you'll ensure a tender and delicious result.

Marinating the chuck roast

Choosing the Right Cut of Meat

Select a boneless beef chuck roast with plenty of marbling for maximum flavour and tenderness. Look for a roast with a thickness of around 2 inches, as this will make it easier to slice thinly.

The Marinade

The key to a tender Philly cheesesteak is to use a baking soda solution as a marinade. Combine 1/2 tablespoon of baking soda with 1/2 tablespoon of onion powder and 1 tablespoon of Worcestershire sauce. You can also add other spices of your choice to enhance the flavour. Place the beef shavings in the marinade and let it sit for about 20 minutes. Do not exceed 12 hours of marinating, as baking soda is stronger than a typical salt brine.

Freezing the Meat

Before slicing the beef, partially freeze it for about 40 minutes to one hour, depending on its thickness. This will make it easier to slice the meat thinly and evenly. If you don't have a meat slicer, you can use a sharp knife or ask your local butcher to slice the meat for you.

Cooking the Marinated Meat

After marinating, drain the beef from the marinade and cook it in a griddle or a large cast-iron pan with some oil. Cook until the meat is thoroughly done and nicely browned. Avoid using the grill mark side of the griddle, as it can tear the meat apart and make it dry.

Serving Tips

For a classic Philly cheesesteak, serve the meat in a long roll, such as an Italian hoagie roll or a hero roll. Top it with fried onions and cheese, such as provolone, American cheese, or Cheez Whiz. You can also add ketchup, horseradish sauce, or hot sauce to taste.

Cooking methods and temperatures

When cooking a chuck roast, it is important to remember that this cut of meat is tough and requires slow cooking methods and long cooking times to become tender. Here are some tips for cooking methods and temperatures to achieve the best results:

• Low and Slow: Cook the chuck roast at low temperatures for a longer period of time. This will help break down the connective tissues and collagen in the meat, resulting in a tender and juicy roast. Aim for an oven temperature of around 325-350°F (175°C) and cook for about 1 to 1.5 hours, or until the desired internal temperature is reached.
• Sear First: Before roasting, sear the chuck roast on all sides in a hot pan with a little oil. This will create a rich, brown crust and enhance the flavor and texture of the final dish.
• Use Moisture: Cook the chuck roast with some form of moisture, such as beef broth, red wine, or water. This will help keep the meat moist during the cooking process and create a flavorful sauce. You can also try braising the meat, which involves cooking it in partial liquid at low temperatures.
• Baste Occasionally: Baste the roast frequently with the pan juices to keep it moist and flavorful, and to distribute the flavors evenly.
• Test for Doneness: Use a meat thermometer to check the internal temperature of the roast. For medium-rare, aim for 135-140°F (57-60°C), and for medium, aim for 145-150°F (63-66°C).
• Rest Before Slicing: Once the desired temperature is reached, remove the roast from the oven and let it rest for about 15-20 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
• Slice Against the Grain: When serving, slice the chuck roast against the grain into thin slices. This will ensure a more tender eating experience.

By following these tips and techniques, you can transform a tough cut of meat like chuck roast into a delicious and tender dish.

Resting and serving the chuck roast

Resting the Chuck Roast:

After removing the roast from the oven, cover it with aluminum foil to keep it warm. Let the meat rest for about 15 to 20 minutes. This resting period allows the juices to redistribute, resulting in a more tender and flavorful roast.

Serving the Chuck Roast:

Slicing:

When ready to serve, slice the beef chuck roast against the grain into thin slices. This ensures the meat is tender and easy to chew.

Gravy:

For added flavor and moisture, you can use the pan juices to make a delicious gravy. Place the roasting pan on medium heat, add chopped onions and garlic, and sauté until the onions are translucent. Then, add red wine or beef broth to deglaze the pan, scraping up any browned bits. Next, add flour and cook until thickened. Finally, add more beef broth or stock and bring to a boil before removing from the heat. Strain the gravy through a sieve or mesh strainer and serve it alongside the roast.

Side Dishes:

The chuck roast goes well with a variety of side dishes. Here are some suggestions:

• Mashed potatoes
• Lemon rosemary roast potatoes
• Cherry tomato salad
• Cabbage salad
• Carrot salad
• Stovetop melting potatoes
• Oven-baked potato chips or wedges
• Sesame green beans
• Sautéed asparagus
• Baked carrot sticks
• Spinach potato patties
• Swiss chard patties
• Leek potato patties
• Crispy corn fritters

Leftovers:

If you have any leftover chuck roast, it can be stored in the fridge for 3 to 4 days or frozen for up to 2 months. Leftovers can be used in a variety of dishes such as:

• Shepherd's pie
• Chicken pot pie
• Sandwiches or sliders
• Tacos or burritos
• Beef stew
• Asian-style stir-fry
• Beef and vegetable soup

Using leftovers

If you have leftovers from your beef chuck roast, there are several ways to use them. Here are some ideas to create delicious meals from your leftovers:

Sandwiches or Sliders

Shred or thinly slice the leftover chuck roast and use it as a filling for sandwiches or sliders. Toast some crusty bread, add your favourite condiments like horseradish sauce or barbecue sauce, and top it off with some crunchy coleslaw or pickles for a satisfying meal.

Tacos or Burritos

Turn your leftover chuck roast into delicious taco or burrito fillings. Shred the meat and season it with taco seasoning or your preferred spices. Fill soft tortillas with the meat, along with your choice of toppings like salsa, guacamole, shredded cheese, and sour cream.

Shepherd's Pie

Transform the leftover chuck roast into a delicious filling for a hearty Shepherd's Pie. Shred or dice the roast and combine it with cooked vegetables like peas, carrots, and onions. Top it with a layer of mashed potatoes and bake until golden brown and bubbling.

Beef and Vegetable Soup

Simmer the leftover chuck roast with aromatic vegetables, such as onions, carrots, celery, and garlic, in a rich broth to create a flavorful beef and vegetable soup. Serve it with crusty bread or a side salad for a comforting and wholesome meal.

Beef Tacos or Nachos

Transform the leftover chuck roast into tender, flavorful meat for beef tacos or nachos. Shred the meat and season it with Mexican spices like cumin, chili powder, and oregano. Serve it in warm tortillas with your choice of toppings, or use it as a topping for loaded nachos.

Frequently asked questions