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Preheat your oven 350˚F and heat a large Dutch oven to medium-high heat. Liberally season the chuck roast with salt & pepper. Add about 1 tablespoon of olive oil to your hot pan and allow it to heat. Then, add the beef and let it sear on both sides until golden brown.

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Then, in a large enough dutch oven, add the oil and heat it. Sear the chuck on all sides, until a deep brown crust forms. Remove and set aside. Add the sliced onions and salt for the onions. Soften for a few minutes. Combine the spices together and add to the onions, continue to cook for 4-5 minutes.

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Directions. Preheat the oven to 325°. In a skillet, heat the oil. Season the roast with salt and pepper and sear on all sides over moderately high heat; transfer to a roasting pan. Add the wine.

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Instructions. Heat the oil in a dutch oven or braising pan over medium to high heat. Once the oil is hot, add the chuck roast and cook on one side until it starts to turn brown 5 to 7 minutes. Turn the meat over and brown the other side for another 5 to 7 minutes. Place the carrots around the piece of meat in the pan.

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Place the chuck roast back into the pot, add in the potatoes and beef broth, and put a lid on your pot (you can also use aluminum foil if you don't have a lid). Cook pot roast for three to four hours, checking at three hours for fork-tenderness. Once fork tender, take the roast out of the oven.

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Pour ¼ cup of water around the roast, then cover it tightly with aluminum foil. Transfer to the oven and cook for 3½-4 hours, or until the meat is very tender and shreds easily. Shred the meat, then return to oven. Carefully transfer the roast to a large cutting board, then use tongs or two forks to shred the meat.

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Preheat Dutch oven, add clarified butter and sear roast on all sides until well browned, 3 minutes per side. Set roast aside. Add garlic, onions and celery to pot and saute for 3 minutes. Add mushrooms and saute another 2 minutes. Add tomato paste and saute one more minute. Add red wine and potatoes, scrape bottom with wooden spoon.

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Preheat oven to 350 ℉. Evenly season chuck roast with salt and pepper. On stovetop, over medium-high heat, add oil to a large dutch oven. Once the oil is heated, add seasoned chuck roast. Hard sear the chuck roast on all sides for a dark brown crust (2-3 minutes per side). Set chuck roast aside on separate plate.

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Instructions. Preheat oven to 275 degrees F. Stud the roast by using the tip of a knife to cut multiple small slits in areas all over the meat and inserting slivers of garlic into each cut. In a small bowl, stir together flour, salt, pepper, Creole or Cajun seasoning, onion powder and garlic powder.

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Preheat oven to 350 degrees. Pat chuck roast dry and season liberally with salt and pepper. Step 2. Heat dutch oven over high heat and add 2 tablespoons of fat or vegetable oil. Step 3. Sear the roast in the dutch oven on all sides until golden brown (3-5 minutes per side). Step 4.

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Here's how. Preparation: Preheat your oven to 325°F (163°C). Sear it: Heat a Dutch oven or oven-safe pan over medium-high heat. Add a bit of oil, and sear the chuck roast on all sides until it develops a nice brown crust. Searing helps to lock in the juices and enhance the flavor.

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Step 3. Add onions to pot and sauté over moderately high heat, stirring frequently, until pale golden, about 10 minutes. Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 teaspoon salt.

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Preparation. Preheat oven to 275 degrees F. Salt and pepper the roast and in a Dutch oven, add in the oil and sear all sides of the roast. Once all sides are seared, remove from heat and set aside. While your roast is resting to the side, add the butter to the same pan and add the chopped carrots, celery, and onion and cook until fragrant.

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Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Cover and braise for 1 1/2 to 2 hours or.

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Bring to a boil, cover, and place into the oven for 1 hour. Flip the roast after an hour and cover again for another hour and a half. After 2 1/2 hours, add in the carrots and potatoes, cover and let cook for 30 minutes. After 30 minutes, uncover the pot and let it cook for an additional 30 minutes.

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Leave at room temperature for 45 minutes. Preheat the oven to 325 degrees. Mix together 2 tbsp of olive oil, black pepper, garlic powder, smoked paprika, thyme, and crushed red pepper flakes, and brush the mixture onto the chuck roast. Preheat a cast-iron skillet to medium-high with the remaining olive oil.