Directions
Embarking on the journey to make Grandma’s Pot Roast is as rewarding as the meal itself. Follow these steps carefully to ensure a tremendous outcome.
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Preheat your oven to 275°F (135°C). This low and slow cooking technique is essential for achieving that melt-in-your-mouth tenderness.
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Season the chuck roast with kosher salt and black pepper. Don’t be shy; this seasoning will form a delicious crust when seared.
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In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering. The oil should be hot enough to start sizzling when you add the roast.
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Brown the roast on all sides, about 5-7 minutes per side. This step not only adds flavor but also seals in the juices, making the roast incredibly tender.
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Once browned, remove the roast and set it aside on a plate. Letting it rest will make handling it easier later.
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In the same pot, add the remaining tablespoon of oil and sauté the onions until they are browned and fragrant. This will add a tremendous depth of flavor.
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Add the carrots next and cook for another 5 minutes until they start to soften. They’ll add a natural sweetness to the dish.
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Return the roast to the pot and pour in the beef stock. The liquid should cover the roast about halfway to ensure it cooks evenly.
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Cover the pot and transfer it to the oven. This sealed environment helps retain moisture, making the meat fork-tender by the end of cooking.
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Cook for 3-4 hours, or until the meat is fork-tender. It should shred easily with a simple touch of your fork.
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Remove from the oven and let rest for a few minutes before slicing and serving. This resting period allows the juices to redistribute throughout the meat.
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