You don’t have to be a grill master to prepare deliciously impressive beef. For this type of cut, most people opt for braising or pressure cooking, but this low and slow oven recipe never disappoints. Forget all chuck roast propaganda, leave your preconceived notions behind, and prepare your taste buds for tender, juicy, better than restaurant quality beef at home.

Ingredients: salt, butter, 2-3lb chuck roast

Instructions:
Start with a frozen chuck roast. Place in refrigerator 2-3 days before cooking to allow enough time for the meat to fully thaw. 24 hours before cooking, dry brine the roast by sprinkling salt (very liberally) on every surface of the roast. Use more salt than what feels comfortable, then add a little more for good measure.

Two hours before meal, preheat your oven to 225°F. Place the chuck roast on a baking rack in the oven and cook until the internal temperature reaches 115-120°F (this is for medium rare). This may take around an hour and fifteen minutes. After the forty-five minute mark, check on the temperature every ten to twelve minutes. If you don’t have an instant read thermometer, fifty minutes at 275°F seems to be the sweet spot.

After the roast has reached the right internal temperature, remove from oven and let it rest for ten minutes. During this time, heat some butter in a pan over medium-high heat. The goal is to achieve a nice sear on each side of the roast, without cooking it too much and exceeding medium-rare. Two minutes for each side will create a beautiful sear. Remove the roast from the pan and let rest for an additional ten minutes. Finally, slice and enjoy the wall-to-wall medium rare.

Pro Tip: chop overly-fatty pieces of meat and store temporarily in fridge or for several months in freezer. Later, use the fat in place of butter or oil to coat your cookware. Works like a dream for frying eggs or caramelizing an onion.

I hope you enjoy this recipe as much as my family does. Send me a message and let me know what you think!

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Cheers,
Alysse