The Best Oven Baked Chuck Roast Ever Recipe

How to make it

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• Liberally rub Tony’s Creole seasoning and garlic powder all over the roast.
• Pierced roast all over and on both sides with a metal meat tenderizer. (Such as the Jaccard)
• Allow the meat to absorb seasonings for ½ - 1 hour at room temperature.
• In a 6 qt. cast iron Dutch oven, heavily coat the (the inside) bottom with vegetable oil (not canola spray).
• Preheat the oven to 300°F.
• 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)
• Add enough water to just barely cover the roast.
• Cut a large onion into 1/8 and place the pieces all around the roast.
• Cover and place into oven for 3 hour.
• Every hour, remove the pot from oven, baste and flip roast then return to the oven.
• 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)
• With a baster, remove as much grease from the Dutch oven as possible.
• Pour the rest of the liquid through a strainer to remove the big chunks.
• Next pour the liquid into a grease separator and remove and discard the grease and oils.
• Pour the liquid back into the Dutch oven and heat on the stove top at medium heat.
• Very slowly add Wondra sauce & gravy flour until the desired thickness is achieved.
• Add Kitchen Bouquet until the desired color is achieved.
• Cook to a low boil then remove from heat.
• Cut up roast, cover with gravy and enjoy :)