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Wednesday, June 29, 2011

Chuck Roast in the Oven

 This last weekend, the weather did not permit for outdoor cooking.  We had to resort to other means.  We started out with two boneless beef chuck roasts, that were on sale, for $1.99 a pound. The chuck roasts were rubbed with a Texas style homemade rub.  The rub consisted of granulated garlic powder, onion powder, Ancho chili powder, black pepper, cumin, kosher salt and sugar.  Each chuck roast with approximately between two and 2 1/2 pounds.  While the rub was being applied, the oven was preset to 350°. The roast would go in the oven for one hour, uncovered.
This is what the roasts look like after one hour.  The next step is to add 1 1/2 to 2 cups of the beef broth to the pan and then foil.
                                  The pan would then go back in the oven for three hours, at 300°(the temperature was reduced).
After the three hours, allow the roasts to rest for about 10 to 15 minutes.  Be very careful to uncover the foil, as there is probably still some steam.  At this point, you can either try to slice it or just pull it apart.  The meat is so tender that it will just break apart.  We have used this for tacos, wraps, served over white rice and even on pizza.  The possibilities are endless.
On this occasion, we decided to just have it a vegetable medley.  If you wanted to, you could use the pan drippings to make a delicious gravy, not that it is needed; but otherwise it would be a waste of good flavor.  This particular dish is not very time-consuming to prepare, other than the time spent in the oven.  It is definitely a crowd pleaser and with proper planning, does not make you a slave to the kitchen.  Hope you try it, soon!