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.


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.

“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!


Slow oven roast, sliced


Slow Oven Roast

Servings: 6


  • 1.5 lb chuck roast
  • Kosher salt
  • Pepper



  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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