The Beef Chuck Roast is a cross-cut section from around the shoulder part. It is a flavorful, and relatively affordable cut that offers a range of cooking options with its large size and versatility. I am sure you have at least one go-for Chuck Roast recipe for a family get-together or a dinner party!
However, the downside of this useful cut of meat is that it is made up of different types of muscles so when cooked as a whole, you are more likely to get irregular pieces – some tender and fatty, some chewy and lean, making it a challenge to chefs.
The trick to getting better results from this cut is quite simple - split the meat into two parts and cook them in accordance with their characteristics.
When you buy a Beef Chuck Roast cut, it usually consists of a big white seam in between.
Use the weight of the meat and it will be easily split.
Take the extra fat (beef tallow) out from around the seam. Don’t throw away the treasure! Use it for sautéing or frying. It will give amazing oil.
Now you have two cuts of meat. You notice the fibers run differently in these two cuts. The cut with more marbling (white flecks and streaks of fat) and less grains is called Chuck Flap. Chuck flap is more tender and needs to be cooked only long enough to make it safe to eat.They develop wonderful flavor, perfect for the roast beef.
The other half of the cut has lots of connective tissue as you can see in the photo. When cooked ample time in a low, moist, heat, it breaks down into soft, silky gelatin with falling-apart texture, making it a perfect choice for stews.
We are sharing how to cook the amazing Japanese-style roast beef and hearty, comfort Japanese beef stew, from one cut of Beef Chuck Roast.
+ We recommend USDA PRIME or CHOICE grade meat for these recipes.
How to Cook Japanese-Style Roast Beef
If you are like me and find juicy, tender, slightly rare roast beef irresistible, this recipe is for you!
This Japanese-style roast beef is a perfect dish for any occasions, and is actually quite simple to make. You don’t need an oven — just use a frying pan to cook, and you will be proud to serve every single time you make it.
You can make the stunning Japanese-style roast beef, not from premium cuts such as Prime Rib or Top Sirloin, but from much more affordable Chuck Roast!
1 lb-1.5 lb (450 g – 700 g) Beef Chuck Flap, split from Beef Chuck Roast
¾ Tablespoon Sugar
½ Teaspoon Salt
½ Teaspoon Pepper
½ Medium Onion, cut into slices
4 Cloves of Garlic, sliced
½ Cups Red Wine
½ Cups Soy sauce
½ Cups Water
1 Rub sugar, salt and pepper all over the roast.
2 Wrap the roast with a paper towel then aluminum foil. Refrigerate for at least 4 hours or overnight to let the flavors penetrate past the outside surface area of the meat. The sugar helps tenderize and moisturize the beef.
3 Remove the roast from the foil and paper towel. Sear the roast in a skillet over high heat until golden all over, about two minutes each surface. Remove from heat and transfer the roast to a smaller pan.
4 In the same skillet, cook sliced onion and garlic over medium high heat, scraping up the caramelized pan juice.
5 Add the cooked onion and garlic into the pan with the roast. Add red wine, soy sauce and water and cook until simmering over medium high heat. Cook for five minutes over low heat, then turn the roast upside down and cook for another five minutes.
6 Turn off the heat. Place the vegetables on top of the roast. Cover the pan and leave it for three hours or until an internal temperature of 140 to 150 F is reached for medium rare doneness.
7 Thinly slice the roast to serve.
💡Roast Beef BowlRoast beef bowl is a new trend in Japan! Pile the juicy beef plentifully on top of the rice!
💡Roast Beef on SushiBeef Sushi, AKA Beefshi tastes as good as they look!
💡Roast Beef on RamenA bowl of ramen is a fantastic way to use up leftover roast beef. Slice the roast thin and dig in!
How to Cook Japanese-Style Beef Stew
Let’s cook hearty Japanese style beef stew from the other half of the Beef Chuck Roast!
This Japanese style beef stew recipe is the ultimate comfort food. Chunks of beef are braised in the fat taken from the original cut of the Chuck Roast. Then slow-cooked in a tomato and soy sauce based broth with all good things – carrots, onions, and red potatoes. After hours in the cooker, the meat becomes meltingly tender and enveloped in a wonderfully aromatic, rich flavored sauce.
The soy sauce brightens and rounds out the flavors making the dish great with rice, French baguette, or penne pasta.
1lb (450 g) Beef, split from Beef Chuck Roast, cut into chunks
½ Teaspoon Salt
½ Teaspoon Pepper
1 Tablespoon flour
Tallow taken from the Chuck Roast, or 1 Tablespoon vegetable oil
6 extra-small or 1 lb (450 g) Red potatoes, leave skin if you prefer
1 Large Carrot, cut into chunks
2 Medium Onion, cut into large chunks
1 Cup No-salt-added crushed tomatoes (about 8 oz or 200 g)
1 Beef bouillon cube
1 Bay leaf
2 Cups (450 ml) Water
1-½ Cups (340 ml) Tomato juice
1 Tablespoon Sugar
1 Tablespoon Soy sauce
1 Tablespoon Sour cream for each serving to garnish
1 Season beef with salt and pepper then coat in flour. Shake off any excess flour.
2 Heat the tallow taken from the Chuck Roast, or vegetable oil in a skillet over high heat. Add beef to the skillet and cook until evenly browned.
3 Place the beef, potatoes, carrots, onion, diced tomatoes, water, tomato juice, sugar, soy sauce, bouillon cube, and bay leaf into a slow cooker. Cover and cook on high heat for 6 hours.
4 Serve, garnished with sour cream if desired.
💡Beef PastaMake tasty pasta dishes from the leftover stew! Add meat, veggies, and some cheese if you prefer, and voila! One delicious pasta sauce.