Sunday Chuck Roast

Sunday Chuck Roast

Low and slow gives you, no knife needed, fall apart, melt in your mouth roast beef.

INGREDIENTS

3lb. Woodbridge chuck roast

carrots, peeled, chunked (amount your choice)

potatoes, chunked (amount your choice)  

1 garlic bulb, crushed

2 cup apple cider (or a liquid for deglazing pan)

salt and pepper (to taste)

butter or oil for pan

DIRECTIONS

  • Preheat oven to 375°F.

  • Heat pan to sear chuck roast in. I add a little butter or oil to pan, pat dry chuck roast, salt and pepper to taste. Put in hot pan and sear all sides.

  • Place chuck roast in dutch oven, add carrots, potatoes around roast.

  • Spread crushed garlic on top of roast. 

  • Deglaze pan with apple cider or any liquid you like to use for deglazing a pan. Let simmer to reduce a little, before pouring over roast and vegetables. 

  • Place in hot oven and cook for 3 hours or until roast is tender and falls apart with a fork. 

Serve & Enjoy!

BeefKarin UebbingWOODBRIDGE DAIRY FARM LLCrecipe, beef, Grass fed beef, chuck roastComment