A1 POT ROAST RECIPE RECIPES

Steps:

• In 12-inch Dutch oven, over medium-high heat in hot oil, cook chuck steak until well browned on both sides.
• Meanwhile, in a cup, combine steak sauce, water, brown sugar, mustard and lemon juice until blended. Pour mixture over steak; heat to boiling.
• Reduce heat to low; cover and simmer steak for 2 to 2 1/2 hours (or even a little more depending on the thickness of the steak), or until fork-tender, turning steak once.
• This also comes out really tender with a "falling apart" texture if you cook it on low heat in a crockpot for 6-7 hours.
• To serve, remove steak to a warm platter; garnish with parsley, if desired. With a spoon, skim fat from liquid and discard.
• Pour sauce over steak or serve separately.

Steps:

• Preheat the oven to 275 degrees F. 
• Generously salt and pepper the chuck roast. 
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate. 
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions. 
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway. 
• Add in the onions and the carrots, along with the fresh herbs. 
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.