Chuck roasts, including blade and shoulder cuts, are perfect for pot roasts due to their marbled fat, which renders beautifully during slow cooking at low temperatures. Starting with a sear enhances flavor, while patience is key for tenderness. Cooking at 325°F for 3.5 to 4 hours, with liquid halfway up the meat, ensures a melt-in-your-mouth experience. A simple dry rub of salt, pepper, garlic, thyme, and rosemary creates a rich, herby flavor, making any pot roast recipe a comforting meal.
We also make the kitchen smell like it should (heavenly) while the fat in this upper cut renders down beautifully, tenderizing the roast and turning it into a velvety, umami dream.
Pot roast in the oven is easy, but it does take time, so plan accordingly, says Jesse Moore, corporate chef of Cargill Protein North America.
Start with a nicely browned crust since it pays to sear our meat. After that, be patient.
About a teaspoon of salt per pound is perfect. Two popular herbs, thyme and rosemary, are the duo behind the essential seasoning for classic pot roast.
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