Chuck Roast Recipe
Would anyone have a recipe for a chuck roast. Bought the roast but have never made one. Thank you.
Turn on the oven to 300. Heat up some oil in a pot with a tight fitting lid or dutch oven. Rub the roast all over with a little salt and pepper and brown on all sides in hot oil. Set aside. Add about 1/2 a diced onion (or equivalent amount of shallots), 1 diced celery stalk, and 1 diced carrot to the oil and saute until starting to caramelize. Pour in enough of a nice full-bodied red wine to go up to about half the roast and bring to a simmer. Add the roast back in with a bay leaf and some fresh thyme and parsley stems tied together. Cover and roast in the oven for 3-5 hours or until the meat is fork tender. Remove roast from the pan, remove and discard the herbs from the pot. Skim off excess fat from the juices, add back to the roast, and serve. If you want you can strain out all the vegetables and reduce the sauce, but I like it as is.
Sprinkle both sides with Kosher salt and freshly ground black pepper; press it into the meat surface. Sprinkle both sides with freshly chopped rosemary and press that in. Drizzle both sides with olive oil. Drop into smoking hot cast iron skillet or grill and leave it undisturbed for five minutes. Flip it over and do the same on the other side.
Remove from skillet and place in roasting pan with enough of your favorite (preheated and simmering) spaghetti sauce to a level half way up the side of the roast. Deglaze the skillet with red wine and pour the results into the roasting pan, cover and place in moderate oven to braise until it falls apart.
As they say ... to die for.