The Best Oven Baked Chuck Roast EverFrom donman 8 years ago
How to make it
- 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 :)
People Who Like This Dish 25
The Cookdonman Hammond, LA
The Rating12 people
Sounds wonderful. Thanksbrianna in loved it
Sounds great and I highly recommend the Wondra for anyone learning how to make gravy (no lumps everytime)! Thanks and a high five!angelinaw in St Louis loved it
Saved and printed...just great and well deserving of a 5.mystic_river1 in Bradenton loved it
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