Going in dry, and other pot roast tips

[Gen. Applewhite 226]

First tip: get the right cut of meat. A well-marbled chuck roast is where it's at. This one was 3.5 lbs that HEB tied up into a nice little package:

Second tip: brush it with this stuff before you liberally coat it with salt, pepper and any other spices you deem appropriate:

Then sear the hell out of it. Don't be shy. At least five minutes a side, if not more. Look at this crust:

Third tip: go in dry. It's a pot roast not a braise. Do not add water, stock or any other liquid:

Cover it with a lid, put it in the oven at 275, and resist the urge to check it for three hours. Trust me little dude, it's still there. I promise:

Although you started dry, you now have a beautiful roast sitting in a good amount of undiluted and extremely flavorful au jus: 

Now, and only now, add the vegetables to the bottom of the pot and place the meat on top. I leave the garlic cloves whole because I fish them and the celery out before serving. Cover the roast and put it back in the oven for another hour:

You may have noticed there were no potatoes, and that's the last tip: roast them separately because crisp potatoes. Eventually the meat will be tender enough to twist a fork in it, and that's when it's ready:

[texanbychoice 354]

That doesn’t look world changing or anything.


Sent from my iPhone using Tapatalk

[Gen. Applewhite 226]

Help me up my game. That's why I started a new thread.

[brown water 3777]

Looks dry af

[RoundRobin 828]

1 hour ago, brown water said:

Looks dry af

This. You’re short and your hair is thinning. 

[Bill Brasky 1449]

i go with a 50/50 mixture of water and ziegenbock.   use whatever beer floats your boat   chicken broth works too.   for seasoning i go one pack of ranch seasoning and one pack of italian seasoning.   the prepackaged meat/veggies/seasoning at heb is pretty solid too