CHUCK SHOULDER ROAST IN OVEN RECIPES

Steps:

• Method: In a braising pan or large heavy enameled cast iron casserole, brown the roast on all sides in the oil until the outside is slightly charred and richly colored. Remove all but 2 tablespoons of the remaining fat.
• Salt and pepper the meat to taste, and sprinkle with an herb. Thyme is a favorite because it has a pungency that is most effective with beef, but you could use rosemary or summer savory, which would give an entirely different quality. Add the bay leaf, cinnamon, onions, garlic, parsley, and leek. Pour in the liquid of your choice and bring to a boil. Reduce the heat, cover the pot, and either simmer on top of the stove over very low heat, allowing 30 to 35 minutes per pound, or cook in a 325°F oven, allowing 35 minutes a pound, about 3 hours, until the meat is quite tender. Add more liquid if needed.
• Remove the meat to a hot platter to rest for about 15 minutes and skim the fat from the pan juices. If you want more gravy, strain the liquid, pour additional wine or beef stock into the pan and bring to a boil. Thicken the juices with little balls of butter and flour, kneaded together. Let it reduce until it lightly coats a spoon

Steps:

• Season the meat all over with salt and pepper.
• Preheat the oven to 350°F.
• Heat a large oven-safe braising dish over medium-high heat with a drizzle of olive oil.
• When the oil is hot, carefully put the roast beef in the pot and sear it on each side. It takes 3 to 4 minutes on each side to brown well. It should take you 10 minutes at most. Use tongs to turn the meat in the pot.
• Remove the meat from the pot to a plate. Then use the empty pot to saute the garlic for 60 seconds, until fragrant.
• Add both the beef broth and the wine to the pot, and stir to combine. Add the Worcestershire sauce, along with the chopped potatoes, onions, and carrots to the pot. Then place the meat on top of the vegetables. The liquid should come at least halfway up the sides of the roast. If not, add more beef broth. Finally, add the rosemary sprig on top.
• Cover the pot with a tight-fitting lid and place it in the oven. Braise the meat for 3 hours. Then remove the pot from the oven and use a fork to test the meat. If the fork meets no resistance, it is cooked.