Credit: Marika’s Kitchen
- 4 lbs. marbled chuck roast.
- 1 large onion
- 2 carrots
- 6 sticks celery
- 6 cloves garlic, minced
- black crushed pepper
- garlic powder
- onion powder
- olive oil
- Lower top rack in oven to bottom 1/3 of the oven.
- Preheat oven to Broil 3.
- Wash roast and place on paper towel lined dish.
- Season roast with equal parts salt, garlic granules, onion powder and black pepper on both sides and press seasonings into roast so it absorbs into the meat. IF the seasoning is not absorbed into the roast it will burn and turn bitter when under the broiler.
- Place roast in roaster with seasoned side on the bottom .
- Salt top of roast and place in preheated oven on Broil 3 for 15 minutes, keeping an eye on roast to keep from burning.
- About 5 minutes in, pull roaster out and drizzle about 1/4 cup of oil over top of roast. Return to oven.
- When roast looks well seared, (approx. 15 minutes) flip roast and allow bottom side to sear about 15 minutes. About 5 minutes in, repeat drizzling approx. 1/4 cup olive oil over roast and keep an eye on it to be sure it doesn’t burn.
- Peel and coarsely chop onions, carrots and celery , mince garlic and mix everything together. Set aside.
- When roast is seared on both sides (approx. 30 minutes, reduce heat to Roast, 325 degrees F.)
- Partially remove roaster, or remove roaster from oven and flip roast again.
- Cover roast with mixed chopped veggies, cover roaster and return roaster to oven.
- Roast for approximately 1 1/2 – 2 hours or till roast feels soft and not rubbery when pierced with fork or sharp pointed knife
- Remove Roaster, let sit on stovetop for a few minutes. Flip roast to transfer vegetables to bottom of pan.
- Let sit for approx. 15 minutes and then scoop the veggies and gravy on top of roast and cover and allow to sit till cool enough to cut.
- When cool, remove roast onto a cutting board, separate portions that are connected with fat.
- Remove excess fat and cut into small slices across the grain as much as possible.
- Add sliced roast to dish with sides. Carefully skim excess fat off top of juice/gravy released from the roast and then scoop the roasted vegetables and juice over the roast.