How to Make Beef Chuck Roast with Horseradish Parsley Sauce

[@nakamakai5553]

Let's be real - As Bridget and Julia carefully plan for the future of the channel - Morgan is a clear winner - There are MANY great presenters and cooks in the line-up - and Morgan stands out as someone I can imagine in my kitchen, over my shoulder, teaching me and bending my ear - Best wishes on all fronts, ATK, we love you

[@earfdae]

Ditto. She's got next.

[@toastedchronical4551]

Let’s be real. You just want the new young white woman to jump ahead because she’s new, young, and white. And it’s obvious that the “bending” you HAD to mention wasn’t what you actually meant. Disgusting.

[@HeidiJohnson01]

I couldn’t agree more!

[@kimberlya.3681]

i skipped the 18hour refrigeration. just salt and peppered it before I roasted it and turned out perfectly. the herbed chutney added a lot of flavor, so wasn't worried about skipping the first step. also, our other sides were very flavorful, so great balance to our sunday dinner. will use the left overs for a steak salad. will be using this method often. tysm!!

[@heidienglish9385]

This recipe IS a home run! We made it today for Sunday dinner. The family loved it!

[@greeniejeannie]

Did you really start 18 hours earlier? I have the roast (that's why I'm here) but I'm wanting to cook it for tonight. I'll have to come up with something else for tonight unless....you come in soon enough to tell me you let it sit for 2 hours LOL

[@heidienglish9385]

@@greeniejeannie I'm just now seeing this I don't know when you posted it but yes we waited the 18 hours and let it marinade That is the most important part of the step I believe.

[@greeniejeannie]

@@heidienglish9385 Thank you. I waited to hear from you LOL marinade it is. tonight I'll cook it tomorrow.

[@ChuckMahon]

This recipe and technique looks like an absolute home run. I will give it a try this weekend. Thank you, ATK!!!

[@sizzorjack]

It looks like it would be great for sandwiches!

[@sandiegofun1]

Exactly. I was thinking even thinner slices and a nearly perfect Chicago beef sandwich.

[@Niftynorm1]

So many good things you can do with a chuck roast. This looks excellent. My dad made one we grilled that was called 'Chuck Roast Patton', supposedly a favorite of the general.

[@richardgordon3306]

ATK is the only way to get cooking recipes, you are the best, thank you ❤🎉

[@Xenoviel]

Bridget's "Two..." at the end was perfect.

[@Thick_Cut_Bacon]

Holiday roast? Heck no…this weekend roast! Looks great…thank you 😊

[@emilysp722]

Yum, hungry now! So easy. Thanks for sharing.

[@ChrisChapmanIAm]

This is a good method if you don't have a sous vide appliance. For the same 18h investment in letting the salted roast rest in the fridge to mellow out, you could have it cook in a water bath @ 132.5F for a very close knock-off of a prime rib roast.

[@zonacrs]

And finish in a hot (425F - 450F) oven for browning perhaps? Since it is tied a torch would be a no go. Interesting approach. Plenty of time to finish up sides while the roast rests.

[@RobertLeBlancPhoto]

With today's massive food inflation, any recipe that makes cheaper meats taste great gets my respect and appreciation.

[@user-vr4ul4fx9e]

We used your recipe on a venison roast. It was amazing. We gave up on venison roasts because they always turned out to dry. We made it following your directions and it tasted like prime rib. Today I made venison stew and I prepared the cut up meat pieces like the roast and cooked it in a slow cooker and the meat was very tender. We also added Monterey steak seasoning with the kosher salt and it was very good.

[@steveg1919]

Have done this technique a couple times now with a store bought rolled / trussed chuck roast and it came out ECEPTIONAL ! Love this !

[@silversilver0]

I looked this up because i love recipes that include horseradish, i made it and it turned out delicious!!! So easy and tasty!

[@rosezingleman5007]

Oh what perfect timing! I just got a box of assorted grass fed roasts and I live alone so the 6lb chuck roast? And I really wanted to do something that would turn out pink. Thank you for this.

[@katydidiy]

Similar for me. Sitting here thinking what I could do with the leftovers. Sandwiches, chef's salad, Italian hot beef-chicago style...

[@morrismonet3554]

I cook a big roast and the next day cut what's left into 1- or 2-pound pieces and put all but one of them in the freezer. That way I'm not eating leftovers forever and can make sandwiches or whatever a week or a month away.

[@JerryGDawg56]

Morgan always does a great job. This looks delicious! 😋

[@Ghanshyam00000]

I had never heard about horseradish parsley sauce perfect video for making chuck roast or pot roast thanks.

[@AllFouRoux]

Made this today and it came out wonderfully! Mine was 3lbs before trimming and hit 145 degrees internally at around One hour 45 minutes. I used my personal SPG (Salt, Pepper, Garlic Powder) blend for the seasoning, which I do believe helps over just S&P. Ultimately, however, it doesn't matter though because the sauce for this recipe was outstanding. I was skeptical of the horseradish but it was perfect; highly recommended.

[@patrickd8770]

Sauce looks great for other cuts too.

[@windhammer1237]

Looks delicious. Can't wait to make it.

[@patrickmurray4418]

Love this, Morgan rocks! ❤️😬🤙🏾

[@anthonyw5261]

2 sandwiches 🥪 😆, spoken after my own heart ❤️ 👏👏👏👏👏

[@utherpendragon9736]

more of her, please!

[@michaelbaumgardner2530]

A chuck roast a versatile piece of beef with tons of flavor

[@barbaracholak5204]

Hi ATK 😋 Salutations from California

[@laurreneberry3480]

This is an excellent idea. Ill dress my next chuck Roast up.

[@DoughboyGod]

🔥🔥🔥🔥🔥🔥🔥

[@MadonnnaMae]

That look delicious 😋. I’ll try the recipe.

[@b_uppy]

"How many sandwiches can we get out of this?" "Two." Like that math.

[@tsukitty6420]

I'm sold! I want to make this ASAP!

[@knitsewfancy]

Can't beat a sous vide chuck roast, but this looks good too. How can you go wrong with beef?? LOL

[@nggriffin4670]

This came out delicious

[@CoRektOh]

This is a good one. We can totally use the roast to make some bomb sandwiches.

[@Demasx]

Looking forward to trying this out!

[@emeraldgemexchangedumbosho7012]

She's amazing. Great job as usual guys. Also, how long we can keep this sauce in the refrigerator? Thank you

[@viralnorn9173]

Not sure I can find a chuck roast cut that thick. They are usually cut thinner at my local stores.

[@reneeevans9074]

You could ask at your meat counter in the store, they can cut you one at whatever size you want.

[@epsilonnn1]

Excellent

[@99999me1]

Looks good! This would be a great opportunity to experiment with meat glue.

[@emanuellandeholm5657]

I have some nice, clean pieces of chuck straight from the freezer in the fridge right now. But I've nothing to tie the pieces down with! Otherwise, I'm going to try to follow this recipe. Low and slow. :)

[@lindaevans6461]

That looks awesome

[@milasavelyev2944]

Love it, love it, love it !!!…

[@roberttelarket4934]

Delicious!

[@dianedarling9639]

Awesome

[@nathanhorst8886]

I love watching Brie doing Mama bear. Her soul fits.

[@mstreds]

You better cook!

[@jmiller3579]

Her roast is prime no way a chuck like that is going to be 35 at the grocery story

[@mikeplummer8904]

Yummy

[@Nowandthen-zen]

Carnivore approved ✌🏻🥖

[@animeboitiddies6146]

chucks cook and tuck in

[@user-iq8vm7md2l]

For a 3 pound roast should I lower the temperature, adjust the time, or both? Thanks!

[@reneeevans9074]

I don't know if you ever got an answer but I would say keep the temp. That's important, adjust your timing for cooking. If you have a probe thermometer that goes in meat while in the oven, you could use that to help with narrowing down the timing. Hope this helps. 😊

[@snuppypuppy6693]

snuppy puppy says hi!

[@danf4447]

good way to eat well but not pay 17.oo apound for steak

[@chrisharrison5126]

Would you please let me know what knife you use to cut your roast

[@chrisharrison5126]

Thanks, putting it on my wishlist!

[@MichaelJohnson-vi6eh]

This looked very doable.

[@lemmykilmister873]

😋👍🏻

[@Rachel-nv9hq]

Say hi

[@StewieGriffin505]

The chuck at my store is a lot fattier than that. This has got to come out real tough. I don't even buy chuck for stew anymore. It is 50% fat.

[@daisycocoa2557]

Never heard the word tender when they were tasting.

[@patriciaburke9407]

Great directions, great sauce, but my roast was a tough disaster. I followed directions carefully. Have never had an ATK or Cooks failure before. 35 dollars down the drain.

[@DJL78]

Anyone else going to try this with some sautéed onion & mushrooms on a nice hard roll?

[@_JackNapier]

I'm on the wrong Dating App. . .

[@elektrolyte]

except you are carving along the grain :C

[@mrprutten]

Morgan. Marry me! 😊🧡

[@subnormality5854]

Once again, BDSM roast. Classic ATK

[@mikezylstra7514]

Raise your hand if you can afford a $75 hunk of meat.

[@WillPellKB926]

This looks great, but I'm thinking that there is gold in the pan drippings that are being ignored 🙁.

[@utherpendragon9736]

Bridget Lancaster oddly poopish. ATK enthusiasm depends on the race of the presenter.

[@danziegner]

I dunno’, probably not as tender as I would like at medium. Also, I’m wary of all that olive oil in the sauce. Sandwich meat.

[@spodvoll]

Please, please stop recommending to wrap dry-brined meats in plastic wrap. Just set them on a wire rack in the refrigerator, exposed for 24 hours. Please.

[@tysavage638]

I’ll pass

[@morrismonet3554]

Overdone for me. I have to use better cuts for rare roast beef, and I'll stick with braising chuck.

[@DearHenryA]

At least make the cut coming out of the oven look like the one that went in.

[@SteveMillerhuntingforfood]

7 strings on the prep'd roast, and 5 strings on the finished roast...However, it does not matter.

[@ytube777]

That must be the new zoomer way to truss a piece of meat.

[@richardl.993]

If the beef is good I can do without the sauce.

[@CaptainFabulous84]

How is that meat not ice cold after sitting for 45 minutes? And I guess you can only do this if you have access to a butcher, because I've never ever seen a chuck roast like that at the supermarket. Another example of ATK's classism. If I'm looking to spend $35 on a roast it ain't gonna be chuck.

[@LyonTheGreat]

I'm guessing you don't know about resting meat. With a chunk of beef that large there's still a lot of heat inside after cooking. 45 minutes won't chill it down all the way. Still gonna be nice and warm when you cut it in.

[@CaptainFabulous84]

@@LyonTheGreat And you'd be dead wrong.

[@jt5747]

Classism?! Haha. What a putz.

[@marilynsnider8183]

I don't care for horseradish.

[@barbaracholak5204]

Okay

[@wotan10950]

You do realize that you can leave it out, or choose another option for a sauce 😉

[@Obecny75]

​@@wotan10950NO! You can ONLY follow the recipe EXACTLY! Or.... because THEY dont like horseradish NO ONE CAN!

[@TheJeanean]

So?

[@jmnindfw]

One moment; I'll alert the media.

[@sufiyusof9368]

hello chef , is the oven temperature in celcius or fahrenheit? thank you in advance for the replied 💕💕

[@Livesl0wer]

Fahrenheit

[@TheOneTrueBeard]

Oven don’t even go to 275C 😂

[@bradbrownlee8489]

@@TheOneTrueBeard Go as low as you can but still target 146 - 150 internal temperature.

[@T-Mo_]

Go with your instinct