Recipe: Yummy Amazing Chuck roast

Amazing Chuck roast. That internal temp makes the chuck tender yet sliceable like smoked brisket. Chuck roast comes mainly from the shoulder section of the steer, as well as parts of the neck, ribs and the upper arm. It's a large part of the animal and is typically an affordable cut of meat.

Stir all powders together, then add water. Chuck Roast is the ideal cut, Brisket is another heavily marbled meat. Bottom or Top Round roasts are leaner and won't be as tender. You can have Amazing Chuck roast using 5 ingredients and 6 steps. Here is how you cook it.

Ingredients of Amazing Chuck roast

1. Prepare of Chuck roast (Make sure it says Chuck on packaging.) I used a 2-3lb roast.
2. Prepare 1 package of Hidden Valley Ranch.
3. Prepare 1 package of Au Jus.
4. You need 1 stick of butter.
5. Prepare 4-6 of peperoncini.

Why Sear: Don't skip this essential step. This gives the roast plenty of time to soak in all the wonderful flavors and become completely moist and tender. Cook it for a bit longer for an even more tender roast. My favorite cut for pot roast is a large boneless chuck roast full of rich, beefy flavor.

Amazing Chuck roast instructions

1. Lay Chuck roast in crock pot.
2. Sprinkle hidden valley ranch on top and then Au Jus seasonings.
3. Lay 1 stick of butter on the center.
4. Place peppers (4-6 peppers depending on how spicy, it's a mild spicy, you want it to turn out. The more you use the better the flavor!) on top of roast around stick of BUTTER. And that's it!.
5. Place lid on crock pot and cook on low for 8 hours. DO NOT ADD WATER!!.
6. About 5 hours in, 3 hours prior to being done, I add about 5 red potatoes (cut up in fours) and half of a small bag of baby carrots..

A tough cut, beef chuck is the perfect candidate for braising because the moist heat of a little liquid in the pot slowly breaks down the tough connective tissue in the meat, rendering the beef juicy and fall apart tender. Generously salt and pepper the chuck roast. Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them. Using a sharp knife, trim any excess fat from the meat.