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Chuck pot roast

English180 min

Chuck pot roast

Cook about 3 hours. Oven 350°F.

DinnerComfortOvenStovetop

Keeps: Fridge 4d · Freezes. Cool the pot before it goes in the fridge. Freeze in flat portions.

Ingredients12
Cook180 min
Watch

1

servings

Cup math
  • 1 cup16 tbsp · 48 tsp · 237 ml
  • 1 tbsp3 tsp · 15 ml
  • 1 tsp5 ml
  • 1 lb16 oz · 454 g
  • 1 oz28 g
  • 1 L1000 ml · 4.2 cups
  • 1 kg1000 g · 2.2 lb
  • 1 pint2 cups · 473 ml
  • 1 quart4 cups · 946 ml
  • 1 gallon4 quarts · 16 cups · 3.8 L
  • 1 stick butter1/2 cup · 8 tbsp · 113 g

Per serving

3,924

Calories

3,924 kcal in this batch

Protein

259 g

Fat

256.4 g

Carbs

150.5 g

Per serving stays put. Amounts follow the headcount.

Ingredients

Store list12

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  • Garlic powder

    Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.

  • Onion powder

    Shallot · 1:1. Milder. Use a little more if you want the same bite.

    Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.

  • Onion

    Shallot · 1:1. Milder. Use a little more if you want the same bite.

    Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.

  • Garlic

    Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.

Method

  1. 1

    Rub the roast with the pepper, the garlic powder, the onion powder, and the paprika.

  2. 2

    Heat the oven to 350°F.

  3. 3

    Use 1 tablespoon to 2 tablespoons of oil, and about 1/2 cup olive oil.

  4. 4

    Sear each side about 1 1/2 to 2 minutes.

  5. 5

    This 2 lb roast was about 9 minutes of searing.

  6. 6

    Put the roast in a pan with the carrots, the potatoes, and the onion, cut into chunks.

  7. 7

    Garlic goes with the vegetables.

  8. 8

    Add the broth. The broth is 2 cups (16 oz) beef broth and 1 cup (8 oz) chicken broth.

  9. 9

    A bigger roast may need 1 to 2 cups more.

  10. 10

    Put it in an oven bag.

  11. 11

    Poke about 3 holes, about 1 1/2 inches down from the top.

  12. 12

    Cook about 3 hours.

  13. 13

    Check the liquid at 2 hours. Do not open the bag.

  14. 14

    Cook about another hour after that.

  15. 15

    A foil cover for about half the time can stand in for the bag.

Cook's notes

The roast was about 1 kg. No salt, because the broth is already salty. Cut the bag open away from you.

My notes

Only you can see these. A reminder to add lemon, or hold the chile.

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