The Best Oven Baked Chuck Roast Ever |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is the real McCoy! Not too spicy – Not too bland! Just enough spices and falls apart at the touch! Ingredients:
3-5 pound chuck roast |
tony’s creole seasoning |
garlic powder |
vegetable oil |
water |
1 large onion |
wondra sauce & gravy flour |
kitchen bouquet |
Directions:
1. Liberally rub Tony’s Creole seasoning and garlic powder all over the roast.
2. Pierced roast all over and on both sides with a metal meat tenderizer. (Such as the Jaccard)
3. Allow the meat to absorb seasonings for 1/2 - 1 hour at room temperature.
4. In a 6 qt. cast iron Dutch oven, heavily coat the (the inside) bottom with vegetable oil (not canola spray).
5. Preheat the oven to 300°F.
6. In the cast iron pot, brown the roast on both sides in the oil over medium-high heat and leave it in the pot. (turn off the heat at this time)
7. Add enough water to just barely cover the roast.
8. Cut a large onion into 1/8 and place the pieces all around the roast.
9. Cover and place into oven for 3 hour.
10. Every hour, remove the pot from oven, baste and flip roast then return to the oven.
11. After the 3rd hour, remove from the oven, baste the roast then remove it from the Dutch oven to a plate and cover with foil. (Be careful, the roast will tend to fall apart at this point)
12. With a baster, remove as much grease from the Dutch oven as possible.
13. Pour the rest of the liquid through a strainer to remove the big chunks.
14. Next pour the liquid into a grease separator and remove and discard the grease and oils.
15. Pour the liquid back into the Dutch oven and heat on the stove top at medium heat.
16. Very slowly add Wondra sauce & gravy flour until the desired thickness is achieved.
17. Add Kitchen Bouquet until the desired color is achieved.
18. Cook to a low boil then remove from heat.
19. Cut up roast, cover with gravy and enjoy :)
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