Green Salad with Tri-Colored Peppers
I do believe chuck roast is one of the finest foods known to man. It fits my new 'slow' outlook on life and is well worth the wait. It absolutely takes me home - simple, delicious and hearty. I was able to pick up a boneless chuck pot roast for $1.99 a pound yesterday. That's a huge savings over what they normally cost, and right now I was very grateful for that find.
Chuck comes from the shoulder area of a steer and gets more exercise than the nether regions of the animal, so it can be tough if not cooked properly. Chuck benefits from a long slow roast in liquid, also known as braising. Add vegetables toward the end of cooking time for a one-pot meal you can't go wrong making.
Chuck Roast and Vegetables
One 4-pound boneless chuck pot roast
2 tablespoons oil
6 cloves garlic - chopped
2 teaspoons kosher salt
1 teaspoon large grind pepper
herbs such as thyme or rosemary - as desired
8 large potatoes
1 pound bag peeled baby carrots
In a large roasting pan, heat the oil over medium-high heat. Add the roast and brown on all sides. This really only ensures flavor - it's been found that it does nothing to seal in juices. Top with salt, pepper, garlic and herbs. Add enough liquid to come about 1/3 of the way up the side of the roast. This can be beef stock or just plain water. I also sometimes add a tablespoon or so of tomato paste for extra flavor.
Roast, covered, in a 300 degree F oven for 2 1/2 hours. After that time, add the potatoes and carrots, recover and put back into the oven for another 1 1/2 hours - 4 hours total time. Remove from the oven and let stand, covered, for 20 minutes. Remove roast and vegetables and heat remaining liquid over high heat. Thicken with flour and water as necessary, adjust seasonings and serve with roast.
Your roast should be fork-tender and very easy to serve. There's no cutting involved, simply dole out large forkfuls of this along with the roasted veggies and plenty of gravy.