Slow-roasted chuck
Cheap cut, three hours in a low oven, falls apart with a fork. The recipe that converts AUD 18 of beef into four meals worth of food.
- Variant
- lion
- Prep
- 10 min
- Cook
- 180 min
- Serves
- 4
Ingredients
- 011.5-2 kg beef chuck roast (bone-in if available)
- 02Salt, generously
- 03Water for the bottom of the pan
Method
Preheat the oven to 150C. Salt the chuck heavily on all sides — really coat it. The fat and connective tissue need the salt to season as they render.
Place the chuck in a heavy roasting pan or Dutch oven. Add 100 ml of water to the bottom of the pan. This keeps the bottom of the roast from scorching during the long cook.
Cover tightly with foil or the Dutch oven lid. Place in the oven for 3 hours. Do not open in the first 2.5 hours.
After 3 hours, check with a fork. The meat should pull apart with minimal pressure. If it resists, give it another 30 minutes.
Optional but worth it: remove the foil, raise the oven to 220C, and roast uncovered for 15 minutes to brown the surface.
Rest 10 minutes. Pull apart with two forks or slice across the grain. Save the pan juices and rendered fat in a jar for cooking other meals through the week.