HOW TO COOK A CHUCK ROAST

I have been asked by several people to as to how I prepare at chuck roast for Sunday Dinner.

This mat not be the way a great trained chef would do it but here it is.

You need a 3-4 lb. roast.  I prefer boneless.  If you by it at the supermarket you will get a lesser cut called choice.  Remember when there were several grades of o beef?  Prime, choice, good medium, common, cutter and canner.

You and I almost never saw the common, cutter and canner, except perhaps in canned soups and common hamburger.

Then the government saw fit to drop real prime and call choice- prime and good-. choice.

Then they did away with prime for the grocery trade and have ever since sold us the old good, now labeled as choice.

I prefer prime (though perhaps not labeled as such) as is found in classy butcher shops and high end markets. 

Three pounds will feed 5-6 well on Sunday.  A four pounder will feed 5-6 on Sunday with enough left over for cold roast sandwiches and hot roast beef sandwiches during the week.

First you need either a deep sided cast iron skillet with a lid or a small cast iron Dutch Oven  with a lid.

I use a cast iron skillet heated high in which to sear the roast.  I use two table spoons of bacon grease to coat each side of the roast and season both sides with salt, coarse ground pepper and garlic powder.

Then I quickly brown each side (3 mins.).  Place roast in cast iron skillet or Dutch Oven, pace in preheated oven (250 degrees) for 31/2 hours for the 3 pounder and 4-41/2 hours for 4 pounds.

I never, never, never add carrots, potatoes or onions.