One of the first things I learned to make after I got married was beef roast. I bought a lovely English chuck roast one day, early in my newlywed life, and had not the slightest clue what to do with it. Should I put it in the crock pot? The oven? And for how long? I really was at a loss.
So I called my dear mother in law and she talked me through the following, very simple, recipe:
Ingredients:
- 1 Beef roast, sometimes called chuck roast or English roast. Whatever size you think will feed your family - keep in mind the roast will shrink by about 20-25 % after it is fully cooked.
- Meat Tenderizer
- Coleman's (or other brand) dry mustard
- garlic powder or garlic cloves sliced
- Paprika
- Ground black pepper
- Salt
- 1 to 2 tblsp Olive Oil
- Vegatables - carrots, onions, mushrooms (Optional)
Tools:
- Baking dish with cover - I use a corning dish
- Cast iron skillet or other heavy skillet
- Fork
Take the roast out of its wrappings and place, temporarily, in the baking dish. Next, using the fork, stab the roast several times - as you would a baked potato - until you've poked holes evenly over the entire surface of the roast. Flip the roast and repeat stabbing. Now you are ready to tenderize and season - sprinkle all of the above spices over the top surface of the meat (you'll do the underside later.) If you choose to use fresh garlic, you will want to push pieces of garlic into the meat at this point also. There are usually some folds and crevices into which you can put them.
Heat the skillet on high heat and add the olive oil. The oil should almost, but not quite, be smoking before you add the beef.
Put the meat, seasoned side down, into the skillet and brown for 1 minute. While it is browning, season the second side. Flip and brown the other side. Don't forget to brown the edges as well.
Return the meat to the baking dish, cover and bake at 350˚ for at least 1 and one and a half hours depending on the size of the cut of meat. A 3 lb roast will typically take anywhere from 2 to 3 hours. Check the roast every 30 or 40 minutes and only add water if the roast is not exuding any juices. Don't add the vegetables until the last 40 minutes or so of cooking. The roast will be done when it is falling apart and not at all springy. If you insert a fork and the meat has any spring to it at all, it is not done.
And that's it! It takes almost no "hands on" time - 5-10 minutes seasoning and browning - and the oven does the rest!
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