Slow-Cooked Beef Chuck Roast
For eight years we have raised our own Charolais cattle on rolling, grassy pastures north of New Orleans. It’s the beef we have at our house. My brother-in-law Patrick and I usually split a steer cut into roasts, chops, and steaks. Of course, a big freezer is the only way to afford and keep good beef. It’s important to remember that pasture-raised beef is so lean that you have to cook it differently, which means less cooking time and at lower heat. I strongly recommend pasture-raised beef and generally roast the beef to about rare, knowing that once I pull it out of the oven it will continue to cook to medium rare. You may even want to remove your roast from the oven a little bit sooner; what matters is not to overcook it. I add the potatoes and garlic at the beginning of the roasting process, so that they will roast to deliciousness in the beef drippings.
—From My Family Table: A Passionate Plea for Home Cooking by John Besh/Andrews McMeel Publishing
|Prep Time:||40 minutes|
|Cook Time:||1 hour and 15 minutes|
|Total Time:||1 hour and 40 minutes|
- 1 4–5-pound beef chuck roast
- Freshly ground black pepper
- 4 tablespoons unsalted butter, softened
- Leaves from 2 sprigs fresh thyme
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 pounds fingerling potatoes
- 1 head garlic, cloves separated and peeled
1. Preheat the oven to 250˚. Season the roast with lots of salt and pepper. Slather the meat with butter, working it into the meat. Sprinkle the thyme leaves over the roast.
2. Heat a heavy-bottomed roasting pan over high heat. When it’s fully heated, sear the roast on all sides until it turns a luscious brown. Remove the roast and scatter the onions, carrots, potatoes, and garlic in the bottom of the pan. Set the roast on top of the vegetables.
3. Put the pan into the oven and roast, uncovered, for 5 hours, or until the meat reaches an internal temperature of 125˚ on a meat thermometer. Transfer the roast to a platter and surround with the potatoes and other vegetables. Let the roast rest for 15 minutes before you carve the meat.