January 21, 20196 yr First tip: get the right cut of meat. A well-marbled chuck roast is where it's at. This one was 3.5 lbs that HEB tied up into a nice little package: Second tip: brush it with this stuff before you liberally coat it with salt, pepper and any other spices you deem appropriate: Then sear the hell out of it. Don't be shy. At least five minutes a side, if not more. Look at this crust: Third tip: go in dry. It's a pot roast not a braise. Do not add water, stock or any other liquid: Cover it with a lid, put it in the oven at 275, and resist the urge to check it for three hours. Trust me little dude, it's still there. I promise: Although you started dry, you now have a beautiful roast sitting in a good amount of undiluted and extremely flavorful au jus: Now, and only now, add the vegetables to the bottom of the pot and place the meat on top. I leave the garlic cloves whole because I fish them and the celery out before serving. Cover the roast and put it back in the oven for another hour: You may have noticed there were no potatoes, and that's the last tip: roast them separately because crisp potatoes. Eventually the meat will be tender enough to twist a fork in it, and that's when it's ready:
January 21, 20196 yr That doesn’t look world changing or anything. Sent from my iPhone using Tapatalk
January 21, 20196 yr 1 hour ago, brown water said: Looks dry af This. You’re short and your hair is thinning.
January 21, 20196 yr i go with a 50/50 mixture of water and ziegenbock. use whatever beer floats your boat chicken broth works too. for seasoning i go one pack of ranch seasoning and one pack of italian seasoning. the prepackaged meat/veggies/seasoning at heb is pretty solid too
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