Prep 30 mins
Cook 3 hrs
Yes, it can be done! Dh used to cringe when I mentioned 'pot roast'. I grew up loving the stuff. And now I've perfected a recipe for it. We drool all afternoon while it cooks. :)
- 4 -5 lbs boneless beef chuck
- kosher salt
- seasoning, of choice
- vegetable oil
- 4 tablespoons unsalted butter
- 3 large onions
- 1 (15 ounce) can beef broth
- Season 1 side of beef with salt, pepper & ___. I usually use ground thyme or ground ancho pepper. Use what makes you happy but keep it 'earthy' - this isn't the place for mint or herbes de provence. ;).
- Heat a dutch oven to hot, add a couple TB oil & add meat, seasoned side down. Season the top side. When the bottom is nicely seared, flip over. When the other side is nicely seared, remove to a pan with sides to collect juices.
- Preheat oven to 300°F.
- While the meat is searing, peel, halve & thinly slice the onions.
- Add butter & another 2TB oil to pan. When the butter has melted, add onions. Season with 1tsp salt. Stir to scrape up caramelized bits on the bottom. Cook slowly until caramelized, about 15 minutes.
- Add can of beef broth & bring to a boil. Stir.
- Add meat & any juices that have accumulated in the pan. Cover & put in 300F oven for 2.5 hours or so.
- You will not need a knife. The liquid is essentially French onion soup.
I thought I had a fairly large dutch oven but I had two 2.5 lb chuck roasts and had to brown them separately as there wasn't enough room in the dutch oven for both at once. I also had to cook the onions about 10 minutes extra - I suppose they may have been a little crowded though. I liked your idea of ancho pepper so I used smoked paprika on side one and sweet paprika on side two when seasoning the meat (I love paprika!) I only had salted butter so cut the salt with the onions to 1/2 tsp. Otherwise my only other change was to add a few carrots on top of the roast so my dinner guest and I would have another vegetable with our meal. I checked this after 2 hrs 45 min and decided it could use a bit more time so left it in another 1/2 hr or so. My guest and I enjoyed this very much. Thanks for sharing!
Pretty much the way I make mine, all except the addition of thyme which I did use. The aroma just filled the house and even Carly, who eats very little meat, ate and entire slice. I used a 4 lb piece of Angus beef and left it in the oven for three hours...fork-tender!