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    Recipes — beef chuck

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    Instant Pot Roast - Cook a 4-pound roast in an hour

    We love a good braise, especially when we can take our favorite recipe and cut the cooking time down to one hour. Simply sear a chuck roast before adding it to your Instant Pot with caramelized vegetables, rehydrated porcini mushrooms and beef stock for a tender roast in a rich, flavorful broth. Let this dish convince you that it's always the right time to make a pot roast.

    If you're short on time, you can throw all the ingredients straight into your Instant Pot, but searing the meat first makes a world of difference. The golden crust adds flavor to the braise, as well as creates a fond on the bottom of the pan, which then gets picked up after you caramelize the vegetables. Once that's done, your Instant Pot will do the rest.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 1 hour
        •    Yield: Serves 6-8


        •   ¼ cup dried porcini, rehydrated
        •   ½ cup boiling water
        •   2 tablespoons olive oil
        •   One 4-to-4½-pound chuck roast
        •   Kosher salt and freshly ground black pepper, to taste
        •   ⅓ cup tomato paste
        •   3 garlic cloves, smashed
        •   2 carrots, peeled and roughly chopped
        •   2 celery stalks, roughly chopped
        •   2 thyme sprigs
        •   2 bay leaves
        •   1 onion, peeled and roughly chopped
        •   2 cups beef stock
        •   1 tbsp red wine vinegar


    1. Place the dried porcini in a small heatproof bowl and cover with the boiling water. Let rehydrate while you sear the chuck roast.
    2. In a large, heavy-bottomed pot, heat the olive oil over high heat. Season the chuck roast with salt and pepper, and sear, turning as needed, until the entire roast is golden brown, 10 to 12 minutes. Transfer the seared roast to the bowl of an Instant Pot.
    3. To the pot that you seared the roast in, add the tomato paste, garlic, carrots, celery, thyme, bay leaves and onion, and cook until the vegetables are softened and the paste begins to caramelize, 4 to 5 minutes. Deglaze the pan with the stock and red wine vinegar. Pour the contents over the chuck roast in the Instant Pot, along with the rehydrated porcini and their soaking liquid.
    4. Seal the Instant Pot according to the manufacturer's instructions and cook on high pressure for 45 minutes. Let depressurize, then remove the roast and transfer to a cutting board to slice. Season the cooking liquid with salt and pepper.
    5. Spoon some of the vegetables onto a platter and fan slices of the pot roast over top. Drizzle the cooking liquid on top, then serve.

    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/instant-pot-roast-recipe?utm_medium=email&utm_source=TT&utm_campaign=Weekend&utm_content=Editorial

    Healthy Vegetable Beef Soup

    Warm and comforting, this soup is perfect for a crisp day!

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 50 minutes
        •    Yield: Serves 6


        •   2 tablespoons olive oil divided
    1 medium onion chopped
    8 ounces button mushrooms sliced
    1 1/4 pounds chuck roast or beef for stew, cut into 1/2" dice
    3 medium turnips peeled and cut into 1/2" dice
    3 medium carrots peeled and cut into bite size pieces
    1 15- ounce can diced tomatoes in juice
    4-5 sprigs fresh thyme
    1-2 sprigs fresh rosemary
    2 bay leaves
    6 cups low sodium beef broth or stock
    4 cups kale tough stems removed, chopped
    1/2 cup farro or substitute barley
        •   salt and pepper to taste


    1. In a large dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium high heat. Add the mushrooms and a sprinkle of salt (about 1/4 teaspoon), cook and stir until mushrooms begin to brown and give up some of their liquid. Transfer the mushrooms to a small bowl.
    2. Heat 1 tablespoon olive oil in the pot and add the beef. Sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Cook, stirring occasionally until browned, about 5 minutes. Add the mushrooms and chopped vegetables and stir to combine. Simmer on the stove for about 5 minutes.
    3. Meanwhile tie the thyme and rosemary together with kitchen string. Add the herbs to the pot along with the bay leaves and tomatoes. Stir in the broth and heat to boiling. Reduce heat to a simmer, cover the pot and cook for 10 minutes.
    4. Stir in the kale and farro and simmer for 10-15 minutes more. Season to taste with additional salt and pepper. Serve.

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Healthy-Vegetable-Beef-Soup-1448484#directions

    20-Minute Korean Beef Lettuce Wraps w/ Rainbow Veggie Slaw

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2



        •   3 tbsps Soy Sauce
        •   1 tbsp Brown Sugar
        •   2 tsps Chili Paste
        •   2 tsps Crushed or Minced Garlic
        •   2 Limes, juiced
        •   a few liberal drizzles of Honey
        •   pinch of Ground Ginger
        •   1 tsp Worcestershire Sauce (optional)

    Beef and Veggies:

        •   3 Bell Peppers, sliced (red, orange, yellow)
        •   1 Red Onion, sliced
        •   1 tbsp Sesame Oil
        •   1/2 lb Chuck Beef
        •   a few dashes Salt & Pepper
        •   1 head Butter Lettuce, washed
        •   Cooking spray to grease
        •   diced scallions and/or sesame seeds to garnish (optional)


    1. In small mixing bowl combine all sauce ingredients, whisking well until thoroughly combined.
    2. In large skillet toss peppers and onions in sesame oil, then cover and allow vegetables to simmer/sauté over medium flame until needed – Periodically stir to avoid burning/uneven cooking.
    3. Pre-heat oven to broil. Lightly grease baking sheet with cooking spray.
    4. On cutting board cut beef into chunks, then amply salt & pepper before dressing with 2 tbsps of the soy sauce mixture. Transfer beef to baking sheet, then broil on second oven rack* for ~4 minutes, turning the pieces mid-way. Because every oven is different, watch your meat closely!! Beef should be slightly pink in the middle when done.
    5. When ready, compose lettuce cups with sautéed veggies and cooked beef. Drizzle each cup with additional sauce, top with scallions and sesame seeds, and serve!

    This great family recipe is thanks to WRY Toast Recipes at http://www.wrytoasteats.com/dinner-two-20-minute-korean-beef-lettuce-wraps-w-rainbow-veggie-slaw/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

    Beef Stew Recipe

    Beef Stew. Ok, yum! The beef is so tender and just melts in your mouth! Every bit of this beef soup is infused with wonderful flavor from slow roasting in the oven.

    This hearty beef stew is quite a treat and is every bit as good as it’s cousin, the famous beef bourguignon! Pair it with fresh bread or serve it over pasta. It is so satisfying!

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 2 hours
        •    Yield: Serves 6-8


        •  6 oz thick sliced bacon chopped into 1/4" wide strips
        •  Olive Oil to Sautee
    2 - 2 1/2 lbs boneless beef chuck or good quality stew meat trimmed and cut into 1" pieces
        •  Salt and ground black pepper to taste
    1/4 cup all-purpose flour
    2 cups good red wine such as Soft Red or Pinot Noir (see note above)
    1 lb mushrooms thickly sliced
    4 large carrots peeled and cut into 1/2" thick pieces
    1 medium yellow onion diced
    4 garlic cloves chopped
    1 Tbsp tomato paste
    4 cups low sodium beef broth or beef stock
    2 bay leaves
    1 tsp dried thyme
    1 lb small potatoes new potatoes, or fingerling, halved or quartered


    1. In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.
    2. While bacon is cooking, place beef in a large mixing bowl and season with 1/2 Tbsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in batches into the hot bacon fat and cook over med/high heat, until beef is browned (3-4 min per side). Add olive oil if needed. Cook beef in 2 batches or it won't sear properly. Transfer browned beef to the bowl with bacon.
    3. Add 2 cups wine to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min. Return beef and bacon to the pot.
    4. Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and sautee another minute. Transfer veggies to the soup pot.
    5. Add 4 cups beef broth, 2 bay leaves, 1 tsp dried thyme, 1 tsp salt and 1/2 tsp pepper to the pot. Stir to combine and bring to a low boil.
    6. Add potatoes, making sure they are submerged in liquid then cover and transfer to a 325˚F oven for 1 hour and 45 min. Beef will be very tender. For a healthier stew, you can tilt the pot after it comes out of the oven to allow the liquid to pool to one side, then skim off any excess fat.

    NOTE: A Note on Cooking Wine: Please don't use anything labeled "cooking wine." You want to use a wine that would be considered drinkable.

    A Note on Cooking Wine: Please don’t use anything labeled “cooking wine.” You want to use a wine that would be considered drinkable. Our family made the decision not to drink alcohol, but I sure do love cooking with it, so our kitchen is well stocked ;). My favorite wine that I use for nearly all red wine cooking is an Idaho brand: Ste Chapelle's "Soft Red." It’s mildly sweet and very pleasant. I’m not a wine connoisseur by any means and if you are, you’re probably laughing at my description of it.

    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/beef-stew-recipe/?utm_source=MadMimi&utm_medium=email&utm_content=Classic+Recipes+that+NEVER+go+out+of+Style&utm_campaign=20170919_m141526272_Mailer+150+09%2F23%2F17&utm_term=Beef-Stew-Recipe-4_jpg_3F1506049892

    Slow Cooker Beef Pot

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 8 hours
        •    Yield: Serves 6-8


        •   3 to 4-pound chuck pot roast
        •   1 teaspoon salt
        •   1/4 teaspoon pepper
        •   3 to 4 medium potatoes, quartered
        •   3 to 4 carrots, cut into 2-inch pieces
        •   2 medium onions, quartered
        •   1/2 cup beef broth


    1. Sprinkle roast with salt and pepper.
    2. Place half of the vegetables in bottom of slow cooker crock, top with roast, then add remaining vegetables and liquid.
    3. Cover and cook 5 hours on HIGH or 8 hours on LOW.


        •   Half of a 1 lb. bag of baby carrots can be used instead of 3-4 medium carrots.
        •   Cooking meat over a long period of time in moist heat will tenderize a tougher cut of meat so using a more affordable cut of beef like chuck works well.
        •   Make the most out of slow cooker leftovers when you meal plan. If you are looking for what else you can make with your leftover pot roast, these recipes will transform your leftovers into delicious new meals.
        •   Quick and Easy Beef Ragu - Use leftover pot roast and our slow cooker marinara sauce recipe to create a delicious meat sauce that's easy to serve on top of your favorite pasta or egg noodles.
        •   Pot Roast Po Boys - No-hassle sandwiches made with leftovers are a great lunch option on their own, or you can serve them alongside a bowl of soup or salad for a quick weeknight dinner. The creamy cajun mayonnaise and rich leftover pot roast in this easy recipe are the perfect compliment to the tangy, crunchy pickles and crisp lettuce.

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Slow-Cooker-Beef-Pot-Roast-1504294#c03e2d70-bb5f-46c4-9134-7095a5d0659f