I call this “Perfect Chuck Roast” because it comes out perfectly every time. Each time I make it, my husband says it’s the best one I’ve ever made. Awesome for company and even holidays. In fact, I’m making it for Christmas dinner instead of a turkey this year! You can certainly make this in a crock pot instead of a dutch oven should you have soccer practice or dance that day with the kiddos. I love pairing this with my roasted mashed cauliflower, but if you’d prefer the traditional carrots and potatoes….go for it! Just add them the last half of the cooking time.
Perfect Chuck Roast
3 lb chuck roast
2 T olive oil, organic butter, or coconut oil for browning
salt and pepper
2-3 C chicken broth
1 large yellow onion sliced (optional)
Optional: any other veggies you’d like to throw in like carrots, potatoes, mushrooms, garlic, etc.
Heat oven to 325ºF.
Season roast generously with salt and pepper on both sides.
Heat up 2 T cooking oil in a dutch oven over med high heat.
Brown roast on the stovetop for about 3-5 min on each side.
Add onion (if using) and broth (enough so it comes halfway up roast), cover and cook in oven for about 3 hours or until meat easily twists apart with fork. If it doesn’t, keep cooking until it does. If adding other veggies, add them halfway through cooking time.
*If you don’t have a dutch oven, brown in saute pan, bake in roasting pan, and cover it with foil. Or, you can throw all the ingredients (including optional veggies and after browning meat) into a slow cooker and cook for about 10 to 12 hours on low until meat falls apart with a fork. If using a slow cooker, you will not need as much broth, maybe 1 cup or so.