Chuck Roast

I make a pot roast often. Besides it being such a tasty cut of beef, it makes a good broth too for mashed potatoes. I love having the meat on hand for quick meals.

To make this preheat your oven to 325°. In a heavy pot, like my Le Creuset, get the pan very hot on high heat. Add in some beef tallow and sear the roast on each side until very brown, turning only once. Peel a couple of large onions, cut in half and cut both ends flat. I use these onions to put the roast on. In this photo above I only had one onion and still made it work. Once the roast is seared to a golden crispy brown move it over, lay the onions in the pot and put the roast on it.

Pour 3 cups of bone both onto the roast. Put a lid on the pot and bake for 3 hours, or more depending on the thickness. Cook until fork tender. After I have taken the roast out of the oven I let it cool for awhile. I do this because the meat needs to be cut against the grain so it doesn’t shred, and it is easier to cut when it isn’t hot. Since I don’t usually eat my roast right away I refrigerate the whole thing in the broth whole to cut later and warm it back up in it’s broth. It is easy to take the fat off the top of the broth too after it is refrigerated as the fat rises to the top. This roast LOVES a lot of salt and it is addicting!

Update: I made this chuck roast again today and cut the 1.5 pound roast into 8 chunks. I seared them just the same and put them on the onions, but the smaller pieces got the roast done much quicker, in just about two hours. I didn’t have to worry about waiting for it to cool down either before serving it. Nice and easy!

“Mexicans, despite their low average income, have a very high per capita consumption of meat, as do several other Latin American countries. Argentina has a per capita meat consumption of nearly a pound a day. There is a lot of theorizing about the role of meat in causing cancer, for example comparing Japan’s low mortality from prostate cancer, and their low meat consumption, with the high prostate cancer mortality in the US, which has a higher meat consumption. But Argentina and Mexico’s prostate cancer mortality ranks very favorably with Japan’s. 

If meat consumption in the US contributes to the very high cancer rate, it clearly isn’t the quantity of meat consumed, but rather the quality of the meat.” -Ray Peat