Simple Chuck Roast
I would normally use the traditional, chuck roast, potatoes and carrots done in the crockpot. This recipe requires chuck roast, beef broth and salt! It recommended using smoked salt, so the recipe you will have here uses our Smoked Salt!
Ingredients:
- 2 lbs Chuck Roast
- 1 cup beef broth
- 1 1/2 (+) teaspoons salt (we used our smoked salt)
Instructions:
1. Allow the chuck roast to come to room temperature.
2. Salt the chuck roast generously on all sides.
3. Using a cast iron pan. Sear the roast. You can use butter or beef tallow. I used beef tallow rendered from our suet!
4. This step you can either use a crockpot or the same cast iron pan. In either pan pour the beef broth over the roast. If you use the crockpot, cook on low for 6-7 hours. If you are short on time cook on high for about 4 hours. I was REALLY short on time, so this went into the oven at 350 degrees for 2 1/2 hours. The longer, slower cooking makes the meat more tender and flavorful. The connective tissues in the chuck roast need time to break down, and slow cooking does this perfectly.
5. Let it rest. After the roast is done cooking, let the meat rest for about 30 minutes.
