Oven-Braised Chuck Roast

INGREDIENTS

5-ish pound roast

3 tablespoons oil

3 teaspoons paprika

4 teaspoons salt (one for veggies)

4 teaspoons pepper (one for veggies)

4 teaspoons garlic powder (one for veggies)

2 medium potatoes

2 large carrots

1 small onion

DIRECTIONS

• Preheat oven to 350° (Try to preheat the oven at least 30 minutes before you cook the roast so it reaches 350 °F (177 °C) when your roast is ready to bake)

• Place the chuck roast on a flat surface and season the top liberally with an even mixture of salt, pepper, garlic powder, and paprika. Flip the chuck roast over and season the bottom side as well.

• Chop the onions, carrots, and potatoes and place them in a bowl. Add 2 tablespoons (30 mL) of olive oil and a teaspoon each of salt, pepper, and garlic powder. Stir together.

• Heat 3 tablespoons of olive oil in a skillet over medium heat.

• Choose an oven-safe skillet so you can put it directly into the oven.

• Place the roast in the pan and sear the bottom side for 4-5 minutes or until it turns brown, Then, flip the roast over and sear the other side for 4-5 minutes or until it browns as well.

• This will create a crust over the roast that helps keep in moisture and flavor while you cook it.

• Remove the seared chuck roast from the skillet and set it on a plate.

• Place the chopped vegetables in the skillet for about 5-10 minutes or until the onions become translucent, and the carrots and potatoes have a softer texture.

• Like the roast, the vegetables will have more time to cook thoroughly while you bake them.

• Place your chuck roast and vegetables in a baking pan or oven-safe skillet. Cover the top of the chuck roast and vegetables in tin foil, or lid.

• Set the pan or skillet in the oven and close the door, setting a timer for 3 1/2 hours. Take the roast out of the oven when the meat browns and develops a tender, pull-apart texture.

You can watch a video to see how we completed each of the steps below. We hope you enjoy as much as we did!

Chuck roast made from certified organic grass fed beef from Emmett Idaho. Visit us at saintjohnsorganicfarm.com for pricing, info, recipes, and more!

Tri-Tip Roast--for slicing and sandwich meat!

1. Preheat oven to 400º.

2. Coat tri-tip Roast in a mixture of salt pepper and onion powder on all sides.

3. Heat avocado oil in a pan over high heat until smoking. Sear roast on all sides to brown quickly and seal in juices.

4. Transfer to roasting pan or cast iron pan and place in the pre-heated 400º oven.

5. Roast 10-15 min. Flip the roast over and roast another 10-15 min or until internal temperature reads 125º.

6. Remove roast and allow to sit for at least 20 min before slicing. If you slice too soon all the juices will run out!

Slow Cooker Chuck Roast

Adapted, slightly, from Bon Appétit: https://www.bonappetit.com/recipe/slow-cooker-pot-roast

Watch our video for this recipe on our YouTube channel!

INGREDIENTS

• 1 4-pound beef chuck roast

• 3 tablespoons plus 2 teaspoons kosher salt

• 4 tablespoons vegetable oil, divided (we used avocado oil)

• 1 large onion, chopped

• 4 garlic cloves, finely grated

• 1 tablespoon tomato paste

• 1 cup dry white wine

• 1 bay leaf

• 1 cup low-sodium chicken broth

• 1 teaspoon freshly ground black pepper

• 3 large carrots, peeled, cut into 3-inch pieces

• 3 celery stalks, cut into 3-inch pieces

• 1 large parsnip, peeled, cut into 1-inch pieces

• 1½ pounds medium waxy potatoes, quartered, halved if small

• 8 ounces crimini mushrooms, quartered

• Chopped parsley and chopped chives (for serving)

MAKE

• Season roast with 3 Tbsp. salt, rubbing into the grain and covering all sides. Wrap tightly in plastic and chill at least 3 hours and up to 3 days.

• Heat 2 Tbsp. oil in a medium skillet over high. Cook onion and remaining 2 tsp. salt, tossing occasionally, until browned around the edges but not completely cooked through, 6–8 minutes.

  Add garlic and tomato paste and cook, tossing occasionally, until paste is brick red and mixture is fragrant, about 1 minute. Add wine and bay leaf and cook, stirring occasionally and scraping bottom of pan, until slightly reduced and you can no longer smell the alcohol, about 2 minutes.

  Scrape onion mixture into ceramic insert of a 6-qt. slow cooker. Stir in broth and pepper.

• Heat remaining 2 Tbsp. oil in same skillet over high. Cook roast, turning occasionally, until golden brown on all sides, 10–12 minutes. Transfer to slow cooker, nestling into onion mixture. Arrange carrots, celery, parsnip, potatoes, and mushrooms around roast, pushing into onion mixture and surrounding meat. You might think there isn’t enough liquid, but the juices from the roast and vegetables will release as they cook.

• Cover, and cook over high heat until roast is very tender and shreds easily, 7-8 hours. If programming your slow cooker, set for 7 hours at high, then set to warm after that.

  Note: if you have extra herbs around, add a couple sprigs to the pot. We used some thyme and rosemary. If you don't have fresh herbs, it will still end up delicious.

• At this point the roast should simply fall apart, but you can also try and transfer it to a cutting board and slice against the grain. Add everything to a serving platter and arrange it how you like. Top with parsley and chives.

• Do Ahead: Pot roast can be assembled (but not cooked) 3 days ahead. Cover slow cooker with lid and chill.