You have nice juicy chuck roast, fresh and marbled….what now. Try this for an amazing Saturday dinner.
3 lbs. chuck roast
1 baking bag
1 bay leaf
3 Tablespoons onion powder or dried minced onion
1 crumbled, low sodium beef bullion cube
1 Tablespoon garlic powder
3 Tablespoons herbes de province
2 Tablespoons salt-free steak seasoning
2 cups filtered water
1 can organic, sugar-free tomato paste
4 Tablespoons organic sweet butter, salt free
In a skillet, melt the butter, add the chuck roast whole and sear on both sides. Place, carefully, the roast in a baking bag with the spices, the remaining browned butter, and 2 cups water. Seal with the twist tie.
Bake in a 350 degree oven for 1 hour, 35 minutes. Remove from the oven and remove the bag, placing the meat and juices in the ceramic bake pan.
Smear the chuck roast with the tomato paste and place back in the oven for another hour. Check for fork tenderness. When roast is falling apart tender, remove from oven and place in a serving dish, with the juices poured over.