BREAD AND BUTTER ROAST RECIPES

Steps:

• Season the roast liberally on all sides with the salt and black pepper. Allow to stand at room temperature for 30 minutes before roasting.
• Preheat the oven to 400°F.
• Place the roast in center of the roasting pan. Rub the butter evenly over exposed surface of beef. Sprinkle with the garlic powder, if desired. Pour enough beef broth into the pan to reach 1/4 inch deep.
• Roast the beef on middle rack of oven for 20 minutes.
• Reduce the oven temperature to 250°F. Continue roasting beef until meat reaches an internal temperature of 135-140°F for medium doneness, 90-120 minutes.
• Check to see that roast is done. Remove from oven or add time as needed.
• Allow the roast to rest for 10 minutes. The internal temperature should reach 145°F.
• Transfer the roast to a serving platter. Carve and serve.

Steps:

• Preheat oven to 275° F, moving racks to make sure your pot (with the lid) will fit in the oven.
• Heat oil (and butter if desired) in a large dutch oven or pot, medium to medium high heat, until hot but not smoking. Salt and pepper your chuck roast well, it's a large piece of meat, don't be shy about salting it. Set aside.
• Cut onions in half and carefully place cut side down in hot oil, brown for 1-2 minutes per side, remove to plate.
• While pot still hot, toss in cut carrots (2 inches or so) and stir around hot pan until lightly browned, about a minute. Remove to plate.
• Turn up the heat a bit, so that the pan is screaming hot, but still not smoking. Carefully, using tongs add your meat to the pot, searing well on each side for about 1-2 minutes per side. Once all sides are seared, remove to plate.
• Next keeping the temp up on the pot, deglaze your pan by pouring in 1 cup of wine or broth, using a wooden spoon scrape the bottom of the pan releasing the flavor in the brown bits.
• Return meat to the pot, tucking in the carrots, potatoes and onions all around. Pour in additional beef broth until about halfway up the side of the meat. Add sprigs (or dried) of rosemary, parsley, thyme, and bay leaf tucking around the veggies and meat.
• Cover and don't peek, cook for 3 hours (for a smaller roast) and 4-6 hours for a larger roast. If necessary, check the liquid levels about hour 4 or 6 if cooking longer adding a cup or so of additional broth. Serve with warm Russian Black Bread and a crisp green salad.