Melt in your mouth Roast
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- boneless chuck roast (2-3 lbs)
- onion powder
- garlic powder
- old bay seasoning
- oregano, dried
- celery salt
- garlic and herb seasoning (i use mccormick perfect pinch garlic and herb salt free)
- 6 c
- hot water
- 6 tsp
- wylers beef granules
1Let roast come to room temperature; preheat oven to 400. Season roast generously with onion & garlic powders, garlic and herb on one side, flip and season with oregano, oldbay, celery salt and garlic and herb. Be generous, as there isn't a lot of salt involved here, so you'll want the flavor of seasonings to come through. Massage into meat, set aside.
2Pour hot water into roasting pan, and add bouillon granules. Add oil to a skillet big enough to sear the roast in, heat over medium and sear roast on all sides.
3Place roast in pan, bake at 400 for 45 minutes; reduce oven to 300 and bake for 5 hours. Bast half way through cooking. Remove from pan, let stand 10 minutes and serve.
4NOTE: If making a whole roast dinner: Turn oven up to 425, peel and slice potatoes and add when there's about 40 minutes cooking time left. Reserve juice from pan and make gravy.