Chuck roast is an inexpensive cut of beef, but it requires a little TLC to make it tender and tasty. I had a couple of grass-fed chuck roasts in the freezer, and decided to try two different ways of seasoning them before cooking them low and slow.
With the first, I used Asian spices…
2 lb. chuck roast, preferably grass-fed
1 tablespoon Chinese five spice
1 tablespoon Kosher salt
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 teaspoon black pepper
2 tablespoons hoisin sauce
1 teaspoon sesame oil
Pre-heat the oven to 250°.
Let the chuck roast come to room temperature before cooking.
Combine the Chinese five spice, salt, onion, garlic and pepper in a bowl.
Rub the spice mixture all over the chuck roast, and then wrap the roast in aluminum foil. Place the foil in an oven-proof pan and bake the chuck roast for about 2 hours, until it’s tender. Carefully pour of the fat before the next step.
In a separate bowl, mix the hoisin sauce and sesame oil, and brush it all over the chuck roast. Put the roast back in the oven, uncovered, for about 15 minutes, until a nice glaze forms on the meat.
Let it rest for 15 minutes. Slice the chuck roast on the diagonal for maximum tenderness.
With the second chuck roast, I went with Italian style seasonings, also with tasty results.
2 lb. chuck roast, preferably grass-fed
olive oil
1 tablespoon Kosher salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon oregano
1 teaspoon black pepper
Pre-heat the oven to 250°.
Rub the chuck roast with olive oil, and then rub the spices all over it, placing it in the foil and wrapping it. Place the foil in an oven-proof pan and bake it for about 2 hours, until tender.
Carefully pour off the fat, and let the meat rest for 15 minutes before slicing on the diagonal.
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