Naked & Unashamed Oven Roasted Chuck Roast
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black pepper, freshly ground, to taste
salt, kosher variety, to taste
potatoes, russet variety, cut into chunks
carrots, cut into chunks
yellow onion, thickly sliced
garlic, thinly sliced
2Gather your ingredients.
3Take the roast and trim off any excess fat, if any.
4Place a rack in the middle position, and preheat the oven to 325f (165c).
5Sprinkle with some pepper, and rub it into the beef.
6Place the oil into a heavy-bottomed pot, over medium-high heat.
7Chef’s Note: The pot should have a good tight-fitting lid.
8Place the roast into the pot, and sear on all sides, about 3 minutes per side.
9Remove the roast, and then remove the pot from the heat.
10Add the onions to the bottom of the pot.
11Place the chuck roast on top of the onions.
12Sprinkle the top of the roast with salt.
13Chef’s Tip: We didn’t sear the roast with any salt because it would have cooked it into the beef and dried it out. If the roast was going into a gravy, then we would have seared it with some salt.
14Add the garlic slices to the top of the roast.
15Tightly cover, and place into the preheated oven, and allow the roast to bake for 45 minutes.
16After 45 minutes, add the potatoes.
17Chef's Note: If you want the potatoes to be a bit firmer, then wait an additional 30 or so minutes before adding them to the pot.
18Lower the heat on the oven to 300f (150c)
19Cover and return the roast to the oven, and continue to bake for an additional 45 minutes.
20After 45 minutes, add the carrots.
21Cover and return to the oven for an additional 45 minutes.
22Remove from the oven and allow to rest, uncovered for 10 minutes.
24Slice the chuck roast against the grain, and serve with some of the veggies, and maybe some nice crusty bread. Enjoy.
25Keep the faith, and keep cooking.