Prep 30 mins
Cook 4 hrs
This is my family's favorite roast recipe. It is savory and spicy and I make it with extra carrots and serve with homemade mashed potatoes and gravy. This is great to prepare on a Saturday evening to the point of baking. Get up Sunday morning, stick it in the oven before church and come home to a wonderful meal. (If you fix the potatoes the night before -- all you'll need to do is microwave until hot.)
- 1360.77 g boneless shoulder chuck roast
- 3-4 clove garlic, slivered (I use the jarred garlic pieces – about 1t)
- 1-2 pickled jalapeno pepper, slivered
- blend of dry southwest seasoning (I use Emeril’s Southwestern blend or the Bayou Blast either one)
- 29.58 ml bacon drippings or 29.58 ml oil
- 59.14 ml all-purpose flour
- 2 (566.99 g) canro-tel tomatoes and green chilies
- 118.29-236.59 ml unsalted beef stock (I use Campbell’s even though it has salt and just cut the salt on the roast)
- 6 carrots, cut in halves (I use a bag of baby carrots)
- 1-2 onion, sliced in rings
- Insert the garlic and jalapeno slivers into openings in the meats surface.
- Rub the meat well with the dry rub or other seasoning blend, and let it sit about 30 minutes to come close to room temperature.
- Preheat the oven to 300 degrees.
- Heat the bacon drippings (for more flavor) or oil in a heavy lidded skillet or Dutch oven.
- Dredge the meat in the flour, and brown it in the drippings or oil.
- Turn off the heat.
- Pour in the tomatoes and ½ cup of stock, and add the carrots and onions to the pan.
- Cover the pan tightly, and bake the roast for 4 hours.
- Check the meat after 3 hours, and add more stock if it is getting dry.
- If it seems a little soupy, uncover it for the last 30 minutes of baking.
- The meat should be falling apart tender when done.
- Serve the meat and vegetables hot.