Two People. One 3lb Roast. A Love Story.
Okay so we all know I’m in my protein era, but what started as ground beef and burgers has become filets for lunch and Chuck Roast for dinner!! WHO IS SHE?!
Ground Beef and burgers are easy to make, but I’ve found steaks and other cuts of meat to be intimidating. But thennn I saw a viral video of on Olivia Adriance page of Chuck Roast and I couldn’t believe how EASY it could be!
Here is why Chuck Roast is now Ben and I’s favorite dinner.
- It is quite possibly the most delicious, tender meat I’ve ever had.
- It is SO easy to make (you just need the time)! My biggest problem with recipes these days is that people overdo it with flavor to “try” and make the food taste good. Simple food just IS good.
- LEFTOVERS FOR DAYS! Or in the case of Ben and I, this 3 lb roast only lasted two meals… and we wish we had more.
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You can get a Chuck Roast from Snake River Farms, here!
You can Shop all the Kitchen tools I recommend for this recipe, here!
Recipe:
- Chuck Roast from Snake River Farms (mine was 3.2 lbs)
- Olive Oil
- salt & pepper
- garlic powder (optional)
I know… that’s it!!!
What You Will Do:
Remove Chuck Roast from the freezer the morning you wish to cook, and let it completely defrost. If you are not ready to cook once it is fully defrosted, put it in the refrigerator until ~30 mins before you are ready!
Preheat oven to 325.
Season each side of the Chuck Roast with salt and pepper.
Add olive oil to your Cast Iron/Dutch Oven (I use a Cast Iron from Our Place) and place the Chuck Roast in the oven- lid ON.
Here is the Rule of Thumb for Chuck Roast! Cook 1 hour for every 1 pound.
My Chuck Roast was 3.2 lbs, and it cooked for 3 hours and 15 minutes.
When you take the roast out of the oven, it will look a little something like this:
So how do you know EXACTLY when to take it out? I checked on my roast at 2.5 hours and 3 hours, and each time I went to pull it apart with forks, it wouldn’t budge. Some parts would, but not all. At 3 hours 15 minutes the majority pulled apart no problem!
Pull apart the roast until it is totally shredded.
I love a little garlic so this is where I added a little garlic powder and a little more salt. This is optional!
Using tongs or forks etc, mix the shredded pieces into the juices that have accumulated at the bottom of the pan.
Crank the oven up to 400 degrees, and place back in the oven NO LID. I cooked it this way for 15 mins. This is when you see crisp edges and hear the most perfect sizzle.
Plate and serve alongside whatever you would like! I made roasted asparagus (baked at 400 for 20 mins and dressed in olive oil, salt, balsamic) and my crispy potatoes!
If you have leftovers, this is how we reheated the meat!
Add some olive oil (OR beef bone broth) to the cast iron or a skillet, and preheat for 5-10 mins on low. Add the meat. The meat is likely stuck together, so as the meat heats, re shred/break it apart. Stir constantly so it cooks and heats on all sides. Do this for ~5 minutes or until your desired level of hot. This was our leftover feast for night #2!
Once you have the basics of Chuck Roast down, there are so many alternative ways of making it. A friend told me she loves doing the 3 hour bake with the meat soaked in bone broth; I will definitely try that next!
You can get a Chuck Roast from Snake River Farms, here!
You can Shop all the Kitchen tools I recommend for this recipe, here!