Everybody loves a good roast. Unfortunately, not many people know how to prepare them. There are a few basic keys in my opinion none of which are difficult to execute that will give you an amazing roast every time. Let’s get to it
- chuck roast
- 1 small can of tomato paste or 1/3 cup of crushed tomatoes
- 2 cups of coffee (don’t question me!)
- 1 cup water
- 2 carrots (optional)
- 1 large onion
- 3 bay leaves
- salt and pepper
- 2 tbsp oil
The most valuable and necessary “ingredient” is a good dutch oven. You need something that you can sear your roast in and put in the oven until it just falls apart. Ok let’s get to cooking.
First, do make sure your protein has been thawed completely and isn’t icy cold. I know I sound like a broken record but I’m telling you don’t underestimate the importance of you meat being at or near ideal temperature before you begin to cook it. Icy cold meat will sweat water not fat and will steam instead of sear. If you ever cook a steak or a roast and it greys instead of browns you most likely tried to cook your meat when it was too cold. As Jeremy Piven originally said “don’t be that guy.” Oh and go ahead and brew some coffee. 2 cups is all you need.
Now our meat is an acceptable temperature and our coffee is brewed. Next, preheat your oven to 350. Now place your dutch oven on the stove top and turn the heat to medium. Add a thin layer of canola oil to the bottom of your dutch oven and let it get nice and hot. You want hot oil not popping oil. If your oil is popping then back off the heat just a touch. Now salt and pepper your roast and don’t be shy here. Roasts are big hunks of meat regardless of what type you choose to buy and an abundant amount of salt and pepper is necessary to properly bring out the natural savoriness of your meat. If I had to guess I probably used 1 1/2 to 2 tsp of salt per side and I cranked my pepper grinder at least 10 times per side.
Next place your seasoned roast gently into your thin layer of hot oil. You should hear a sizzle. Now don’t touch it for about 4 to 5 minutes then gently lift your roast to make sure it is properly browned. Now flip it over and wait another 4 minutes. Now that your roast is nicely browned remove it and set aside.
Now add some rough chopped onions and carrots to your dutch oven and leave the fat/oil in your oven to give your veg some extra flavor. Give the veggies a about 3 to 4 minutes of alone time with your oil. Now return your roast to you dutch oven and pour your 2 cups of coffee on top. Add your bay leaves and tomato paste or crushed tomatoes and add just enough water to come up the sides of your roast but not completely submerge it (especially you Mr. Austin! You know who you are).
This is the right amount of liquid you want in your pot. Just enough to come up the sides of your roast. My roast is chilling on top of my carrots and some onions so I had to add more water to bring the liquid to this level.
Now bring your liquid to a gentle simmer and place your oven safe dutch oven into your oven. I said oven a lot just then…
Now leave it in the oven for 3 to 3 1/2 hours. Remove from the oven let it rest a bit and dig in. I’m telling you this is some good roast peeps.