1 – 3 lb+ chuck roast
Garlic cloves (fresh, about 10, peeled and cut in half)
Salt and pepper
2 Tbsp. veggie oil
¾ cup water
Roasted veggies (see recipe below)
Using a knife, make small slits for the garlic and poke it in all over the surface of the roast, making sure that the garlic is securely inside the roast. Season the roast all over with plenty of salt and freshly ground pepper.
Heat a large heavy pot on high heat, add the oil. When the oil is shimmery, add the roast and sear on both sides until very brown, about 4-6 minutes. Add the water and scrape any browned bits on pan. Cover the pan and reduce the heat to low/simmer and cook until the meat is tender, about 3 hours. Turn the meat several times during cooking. Make sure that there is always about 1 inch of water in the pan and avoid too much water which would boil the meat.
Arrange on a serving platter with roasted veggies and reduce the natural gravy and separate the fat for a wonderful au jus.
Roasted Veggies for Pot Roast
2-3 carrot, peeled and cut into 2 inch pieces
2 medium onions, peeled and cut into wedges
3 or more potatoes, cut into wedges
Preheat oven to 450 degrees. Place veggies in a baking pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Place in oven and roast for about 30-40 minutes or until veggies and tender and looking slightly caramelized. So delicious!
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