HOW TO COOK A CHUCK POT ROAST IN THE 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:

• Heat the oven. Arrange a rack in the middle of the oven and heat to 325°F.
• Season the roast and coat in flour. Season the roast with 1 1/2 teaspoons of the salt and the pepper. Sprinkle 2 tablespoons of the flour over the entire roast until evenly coated.
• Sear the roast. Heat the oil in a 7-quart Dutch oven over medium-high heat until shimmering. Add the roast and brown on all sides, including the ends, until you have a deep golden sear, about 5 minutes per side. Transfer the roast to a large plate and set aside.
• Sauté the onion. Reduce the heat to medium and add the onions and remaining 1/2 teaspoon salt. Sauté until softened and beginning to brown around the edges, about 4 minutes.
• Deglaze. Add the wine and scrape up the beautiful browned bits from the bottom of the pan.
• Add flavorings and roast to the pot. Stir in the beef broth, garlic, thyme sprigs, bay leaves, rosemary sprig, tomato paste, and Worcestershire sauce. Return the meat and any juices to the pot.
• Cover and braise. Bring to a simmer, then cover and place in the oven. Braise for 1 hour and 45 minutes. The meat should appear tender, but will not be falling apart yet.
• Add the root vegetables. Uncover and nestle the carrots and potatoes into the braising liquid around the roast. Cover again, return to the oven, and braise until the roast pulls apart easily and the vegetables are tender but not mushy, 1 1/2 to 2 hours more.
• Shred the meat. Remove the pot from the oven and set over low heat. Transfer the roast to a large bowl and shred into large pieces with 2 forks; set aside. Remove and discard the herb stems and bay leaves.
• Prepare a butter and flour paste. Smash the remaining 2 tablespoons of flour with the butter together in a small bowl with a spatula until it forms a thick paste.
• Thicken the gravy. Stir the butter-flour paste into the pot and cook for 3 minutes to remove raw flour taste and thicken the gravy, making sure the liquid does not boil. Stir in the vinegar.
• Add the meat back to pot. Return the shredded pieces of meat to the pot and gently stir to coat in the gravy.
• Serve the pot roast. Serve the pot roast over buttered egg noodles or with crusty bread. Top with a few grinds of black pepper and chopped thyme and rosemary.