I was at the grocery store the other day with only half of a shopping list and was browsing to see what was on sale to figure out what else to buy. Normally, this means I end up buying too much or too little food (I have not yet mastered the portion skill). A sale on roasts caught my eye, which means I ended up with too much food this time, since I really don’t need to (note that this does not read “can’t”) eat an entire roast by myself since my husband was traveling for work.
The roast came pre-tied, so all I had to do was season it before searing it. This was easy since all I used was a lot of salt and pepper.
I seared it for about 30 seconds on each side before placing it in a roasting pan. I read somewhere (I can’t remember where) that you should cook it for about an hour per pound, so I put this in the oven at 225°F for ~1.5 hours to get the temperature to 132°F (I used a meat thermometer). After taking it out of the oven, it actually looked quite ugly!
Hoping it would turn out ok, I let it rest for 15 minutes, before slicing it against the grain into very thin strips. Luckily, it looked much better on the inside than it did on the outside! I ended up giving about half of it away to my friends so I wouldn’t eat it all by myself and got good reviews!
Slow Oven Roast
- 1.5 lb chuck roast
- Kosher salt
- Preheat oven to 225°F
- Generously salt and pepper the roast on all sides
- Sear the roast on a cast iron pan for about 30 seconds on each side
- Place the roast in a roasting pan and cook in the oven for about an hour per pound (in this case, an hour and a half), or until a meat thermometer stuck inside the thickest part of the meat registers 132°F for medium-rare
- Slice against the grain into very thin strips. Serve with something potato-y or vegetable-y
- Nom nom nom!
Estimated nutritional information (per 4 oz. of meat): 224 calories; 0g carbs; 21.7g protein; 14.9g fat; 86.9mg sodium