NAKED UNASHAMED RECIPES

Steps:

• PREP/PREPARE
• Gather your ingredients.
• Take the roast and trim off any excess fat, if any.
• Place a rack in the middle position, and preheat the oven to 325f (165c).
• Sprinkle with some pepper, and rub it into the beef.
• Place the oil into a heavy-bottomed pot, over medium-high heat.
• Chef’s Note: The pot should have a good tight-fitting lid.
• Place the roast into the pot, and sear on all sides, about 3 minutes per side.
• Remove the roast, and then remove the pot from the heat.
• Add the onions to the bottom of the pot.
• Place the chuck roast on top of the onions.
• Sprinkle the top of the roast with salt.
• Chef’s Tip: We didn’t sear the roast with any salt because it would have cooked it into the beef and dried it out. If the roast was going into a gravy, then we would have seared it with some salt.
• Add the garlic slices to the top of the roast.
• Tightly cover, and place into the preheated oven, and allow the roast to bake for 45 minutes.
• After 45 minutes, add the potatoes.
• Chef's Note: If you want the potatoes to be a bit firmer, then wait an additional 30 or so minutes before adding them to the pot.
• Lower the heat on the oven to 300f (150c)
• Cover and return the roast to the oven, and continue to bake for an additional 45 minutes.
• After 45 minutes, add the carrots.
• Cover and return to the oven for an additional 45 minutes.
• Remove from the oven and allow to rest, uncovered for 10 minutes.
• PLATE/PRESENT
• Slice the chuck roast against the grain, and serve with some of the veggies, and maybe some nice crusty bread. Enjoy.
• Keep the faith, and keep cooking.