Chuck Roast with Salt and Pepper
Ingredients:
3-4 lb chuck roast
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon vegetable oil
1 cup beef broth
1 cup water
Directions:
Season the Roast:
Pat the chuck roast dry with paper towels to remove any excess moisture.
Generously season all sides of the roast with kosher salt and freshly ground black pepper. Let the roast sit at room temperature for about 30 minutes to allow the seasoning to penetrate.
Sear the Roast:
Preheat your oven to 300°F (150°C).
In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat.
Once the oil is hot, add the seasoned chuck roast to the pot. Sear the roast for about 4-5 minutes on each side, until a deep brown crust forms.
Cook the Roast:
Add the beef broth and water to the pot, surrounding the roast but not covering it.
Cover the pot with a lid and transfer it to the preheated oven.
Cook for 3-4 hours, or until the roast is fork-tender and easily pulls apart.
Rest and Serve:
Remove the pot from the oven and let the roast rest for 10-15 minutes before serving.
Slice or shred the roast, serving it with the pan juices.
Prep Time: 10 minutes | Cooking Time: 3-4 hours | Total Time: 3 hours 10 minutes – 4 hours 10 minutes
Kcal: 350 kcal | Servings: 6 servings
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