Roasted Chuck Roast (Pioneer Dinner Recipe)
*5 pound Beef, Chuck Tender Roast, seared
*4-5 tablespoons Extra Light Olive Oil
*2 teaspoons Kosher Salt
*1 tablespoon Garlic Powder
*1 tablespoon Onion Powder
*1 teaspoon Freshly Ground Black Pepper
* 1 tablespoon Sugar
*2 teaspoon Dried Yellow Mustard
*1 tablespoon Chili Powder
Combine rub seasoning ingredients in a bowl and rub over the entire roast.
*3 celery Celery Stalks, cut into thirds
*2 cups Baby Carrots
*2 Onions, julienned
*1 cup Beef Broth or Stock
*1 cup Dr. Pepper
*3-4 Stems Thyme with leaves
*2 sprigs Rosemary
*1 Jar 16 ounce Pepperocini with juices
Sear the seasoned roast in a heated cast iron on medium heat using splatter guard and sear for 3-4 minutes on each side, using heavy-duty tongs to turn meat. You could skip searing but it adds extra flavor for the meat.
In a large Dutch oven place the: (Mirpoix) Celery, carrots, onions, beef stock, Dr. Pepper, jar Pepperocini, bundle rosemary and thyme tied together with bakers twine, if desired.
Cook in the oven 350*F. for 1 hour with lid off. Then 325*F. 4 to 6 hours or until meat is tender. Make sure your herb bundle is submerged in the juices while the lid is off. Then I like to put the bundle on top of the roast, replace lid and continue cooking.
Remove roast from the pot when done and allow the roast to rest on platter or cutting board, tented with foil for about 20 minutes. Slice the roast against the grain. Enjoy sliced or pull meat apart for sandwiches.
Note: I like to make this roast a day ahead. Removing the cooked vegetables from the pot and set aside the celery and carrots discard or eat as a side dish. Use the onions and Pepperocini for garnish on sandwiches. Save juice in a container and refrigerate until ready to use as a dip for the sandwiches. I like to reheat the roast with juices, onions and pepperocini in a crock pot for 1-2 hours on low.
Serve the roast (hard firm rolls) In sandwiches, meat slices or as desired.
Also see Pioneer Honey Bee Party