Chuck roast. I asked the butcher for a good definition and this is what he sent me…
“This particular cut of meat comes from the sub primal cut known as the chuck, an area located near the neck and shoulder area of the steer. It’s very popular as a ground meat due to its high fat content but is also delicious left whole and served as a roast. The fatty tissue, collagen, (no Botox necessary) melts for the most part during long cooking methods and makes for a delicious meal.”
Smart and funny! I picked a good one, that’s for sure! That may be the technical definition but I, however, define it as the ultimate air freshener and perfect meal on a cold rainy day like today. I decided to combine a few of my favorite recipes and flavors to make the perfect pot roast. Give it a try, I dare you.
Beauty & The Butcher’s Pot Roast
- a few tablespoons olive oil
- Chuck Roast apx. 4 lbs.
- 1 good sized yellow onion, chopped
- 1/2 cup good balsamic vinegar
- 3 tablespoons Dijon mustard (don’t you just love Dijon mustard? I feel it’s an under utilized condiment that adds a tangy distinguished flavor to many dishes. Not to mention the grey poupon jokes.)
- a handful of thyme. obviously fresh sprigs would be prefered but I only had dry on hand and it’ll do pig, it’ll do.
- 2 cups beef broth
- several carrots (honestly whatever you have on hand and yay! no peeling! just chop off the ends)
- kosher salt & black pepper
* side note: you may have noticed the lack of potatoes in the list of ingredients. this was done purposely. although most traditional roast recipes call for them, I find that after cooking for such a long period of time the potatoes become mealy and mushy. that combined with the fact that I make a pretty mean mashed potato, i prefer to prepare them separately, mash them, and serve the roast atop the delicious spuds.) All that being said, add potatoes if you want, it will still be yummy.
- Preheat oven to 300F.
- Heat oil in a large dutch oven (i love my blessed discounted le crueset dutch oven! If you don’t have one then a crock pot should work too) over high heat.
- Season chuck roast well with salt and pepper, add to pan and brown well on all sides (a few minutes a side.)
- Remove roast and set aside.
- Add chopped onion to drippings in pot and reduce heat to medium.
- Sauté onions until soft, about 5 minutes.
- Add balsamic vinegar, increase heat to medium-high and boil until reduced and slightly syrupy, about 4-5 more minutes.
- Stir in Dijon. Man I wish you could smell this right now!
- Set roast on top of onions in pot.
- Pour in 2 cups beef broth and add thyme.
- Cover and place in oven for 2 1/2 hours or until very tender.
Add carrots and to pot and return to oven. Continue cooking until they are tender, about 30 minutes or more depending on how you like your carrots.
- Season again with s&p, serve over a bed of mashed taters, and enjoy!