Beef Chuck Pot Roast

Chuck roast cooked low and slow until it melts. One of the most economical, deeply satisfying things you can make. It only improves with time — make extra and eat it better the next two days.

What You Need

• 3–4 lb chuck roast
• Coarse salt and black pepper
• 2 tbsp tallow or lard
• 1 onion, quartered
• 4 garlic cloves
• 2 cups beef bone broth
• 1 tbsp apple cider vinegar
• Fresh thyme, rosemary, and 2 bay leaves

Method

1. Season chuck roast on all sides with salt and pepper. Let rest 30 minutes at room temperature.
2. Sear in hot tallow in a Dutch oven until deeply browned on all sides — 4–5 minutes per side.
3. Remove. Cook onion and garlic in the same pot until softened. Return roast.
4. Add broth, vinegar, and herbs. Cover tightly. Cook at 300°F for 3–4 hours.
5. Done when meat shreds easily with two forks. Rest 15 minutes. Shred in the braising liquid.

Tips & Notes

• Chuck is the correct cut — the marbling in this muscle makes it self-baste and stay moist.
• The braising liquid reduces to a concentrated sauce. Don't skip it.

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