- Chef or Santoku Knife
- Meat Thermometer
- Foil Roasting Pan with Foil Lid or Earthenware, Enamel Coated or Cast Iron Stock Pot with Lid Make sure that your pot will fit in the conventional oven
- Large Cast Iron Skillet
- Sauce Pan
- Mixing Spoon
- 1 2lb Thawed Nebraska Star Beef® Chuck Roast
- Nebraska Star Beef® Signature® Seasoning to taste
- 3 tbsp Tallow, Lard, Coconut Oil or Olive Oil
- 2 Large Potatoes quartered
- 4-6 Large Carrots cut to 1.5 – 2" pieces (unpeeled)
- 2 Large White Onions coarsely chopped
- 4 Cloves Garlic smashed
- 1 Cup Water
- 3 tbsp Worcestershire Sauce
- 1 tbsp Corn Starch
- 1 Cup Cold Water
- Pre-heat your conventional oven to 200° F.
- Pre-heat skillet to high temperature. While skillet is heating, coat the roast very lightly with beef tallow or pork lard – coconut shortening or olive oil may be substituted – and season the roast with Nebraska Star Beef® Signature® Seasoning to taste. The tallow helps the seasoning to stick, and also helps to quickly form a crust when the roast is seared. When roast is ready, and pan is hot, place the pot roast into the hot pan and sear all 6 sides to a nice golden brown. Remove the roast from the pan and reduce heat to medium-low.
- Add a spoonful of tallow or lard (or coconut shortening) to the pan and allow it time to melt completely. Once melted, add the quartered potatoes, cut carrots, chopped onion and smashed garlic and sauté until the onions become translucent. Add 1 cup of water and 3 tbsp of Worcestershire sauce and bring to low boil. Simmer for approximately 5 minutes on medium heat.
- In a stock pot, or small foil pan, add half the reduction to the bottom of the pan. Add the pot roast and the remainder of the reduction to the top of the roast. Season with a dash of Nebraska Star Beef® Signature® Seasoning and put the lid on the stock pot, or use foil to completely seal the foil roasting pan.
- Cook in 200° F oven until the roast becomes “fork tender” – when a fork will easily push into the pot roast – this takes approximately 3 hours. (Altitude and individual ovens can affect cook time) The ideal internal temp. of the roast is 170° – 190° F which can be monitored with a meat thermometer.
- When finished, remove the pot roast from the pot and wrap it completely and tightly with a couple layers of foil and allow it to rest for at least 30 minutes.
- Remove the carrots and potatoes to separate serving bowls and cover. They may be placed in a warm oven (170° F) to keep them warm while roast is resting. Resting will allow the fibers to relax and become more tender. While the roast is resting, it's a great time to make some gravy for the vegetables.
- Pour the juice from the pot (to include onion and garlic and any other remaining “chunkies”) into a sauce pan and bring it to a boil. While it is heating, mix 1 tbsp corn starch with 1 cup COLD water and stir until starch is completely dissolved. Add the water and corn starch mixture to the drippings and stir, the corn starch and water will cause them mixture to thicken and become a gravy to serve with the pot roast and vegetables. Season to taste…usually a little salt and a dash of fresh ground black pepper is all it takes. When it reaches the desired consistency, pour into a gravy boat or serving bowl.
- Once the roast has rested for at least 30 minutes, unwrap the roast and slice it into 3/8” thick slices and serve with potatoes, carrots and gravy.