Chuck pot roast

I’m very slow going back to everyday cooking and didn’t even get a chance to take the weekly trip to the super market yet.  I found a piece of nice cut of chuck roast, though,  in the freezer which I took out for thawing the night before. Beef  chuck or shoulder cuts make nice pot roasts. See photo with cuts.  The secret is to cook it very slowly at super low heat. A challenge for my gas stove with which you can only go that low but for those of you with electric stoves pick the lowest setting for best results.



  • 3 pounds chuck roast
  • salt, pepper, all-spice or Italian seasoning
  • 1 tablespoon olive oil
  • 1 big onion chopped
  • 3 cloves of garlic, sliced
  • 1 cup red wine
  • a bag of baby carrots (regular carrots look better but didn’t have any)

How to make: Wash and pat dry the meat. Rub the meat with the salt, pepper and all spice or Italian seasoning.In a big, deep pan, heat the oil and saute the meat on both sides until brown. Turn sides only once. Lift the meat a bit an put the onion and garlic underneath it. I learned this tip from simply recipes.  Cook a few minutes more, then add the wine and cover tightly. Cook for about 3 1/2 -4  hours.  I cooked mine in 3 hours and I had to add water in between because the heat was not low enough.  Don’t rush to take the meat off the heat too early just because it’s soft to the fork.  Let it slow cook to perfect tenderness. About twenty minutes before it’s ready add the carrots.  In “simply recipes”, there’s a tip for getting the heat lower if you have a  gas stove. Roll up aluminum foil to give a thin donut shape and put it on the stove to create more distance between the pot and the heat.  This is a great recipe for kids because the meat comes out really tender and easy to cut and chew.

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