Slow Oven Roast

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.


Roast

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Seasoned with salt and pepper
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.

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“Wow, it looks really ugly. I hope it looks better on the inside…” (It does! Phew…)
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!


Voilà!

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Slow oven roast, sliced



Recipe

Slow Oven Roast

Servings: 6

Ingredients

  • 1.5 lb chuck roast
  • Kosher salt
  • Pepper

 

Method

  1. Preheat oven to 225°F
  2. Generously salt and pepper the roast on all sides
  3. Sear the roast on a cast iron pan for about 30 seconds on each side
  4. 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
  5. Slice against the grain into very thin strips. Serve with something potato-y or vegetable-y
  6. Nom nom nom!

Estimated nutritional information (per 4 oz. of meat): 224 calories; 0g carbs; 21.7g protein; 14.9g fat; 86.9mg sodium

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