After a day like Sunday, I’m pretty sure the Paleo Police had a warrant out for my arrest. It was not a good day. In fact, I think I need to complete a Whole30 just to undo the damage done by my terrible food choices. I had a high-carb, low protein breakfast followed by nothing but snacking during the football game. The Broncos won, of course, so that makes me happy. But I felt pretty icky by the time dinner rolled around.
The roast wasn’t thawed and I didn’t plan ahead enough to put it in the crock pot like I normally do. This ended up being a blessing in disguise. I’d never tried making a roast in the oven because in my mind, baking = dry. This couldn’t have been further from the truth. Oven roasting is now my favorite way to make a chuck roast. I was absolutely amazed at how tender it came out. Roasts in the crock pot were always good, but never this good. The downside is you have to stay home to baby-sit it. The upside is, no one can ask you to run out and do anything.
I believe that roasting at a low temperature is the trick. While I’ve obviously never tried it at higher temperatures, it makes sense. I’ve seen recipes that call for baking chicken at 400 degrees and it comes out stringy and dry. I can use the same recipe and reduce the oven temperature to 350 and the chicken turns out great. I have every reason to believe this is the same with a chuck roast. My roast was still a little frozen in the center, too, so that may have caused it to cook more slowly. Only the very edge of the roast (on the least fatty side) was the tiniest bit dry.
Note that the only vegetable I use in this roast is red potatoes. Feel free to mix it up: use sweet potatoes, add carrots, and/or serve it with another steamed or roasted vegetable. I can’t use carrots because of an allergy, but they’re a “traditional” pot roast vegetable. The Whole30 program calls for lots of veggies and limited white potatoes, so to make this a Whole30 compliant meal, be sure to get those veggies!
2-3lb chuck roast
Ground black pepper
1⁄4 to 1⁄2 cup beef stock
6-8 red potatoes, cut into large chunks
1 T. olive oil
1 T. arrowroot powder
Preheat oven to 325 degrees. Cut onion in half, then into thick slices. Put onion in the bottom of
a 13x9 baking dish or roasting pan to create a “platform” for the roast to rest on. Rinse roast and pat dry with paper towels. Place roast on plate or cutting board and sprinkle liberally with chili powder, onion powder, paprika, salt and pepper.
Preheat a large skillet over medium high heat and lightly grease. Sear all sides of the roast, then transfer to baking dish on top of onions. Cover loosely with foil (I pretty much just set the foil on top and bent down the corners). Put roast in oven.
After two hours, toss potatoes and olive oil in a large mixing bowl. Remove roast from oven, flip over, and arrange potatoes around the roast. Sprinkle potatoes lightly with salt and chili powder. Replace foil (loosely) and return roast to the oven. Continue to cook 1 to 1 1⁄2 hours longer or until potatoes are tender and roast is cooked through.
Remove roast from oven. Transfer roast to a cutting board, cover tightly with foil and let rest at least 15 minutes. Transfer potatoes to a serving bowl using a slotted spoon and cover tightly to keep warm.
Pour pan drippings into a small saucepan over medium heat and bring to a simmer, whisking occasionally. When drippings are at a full simmer, blend together arrowroot and a small amount of water. Whisk arrowroot into gravy. Remove from heat.
Slice roast against the grain. Serve with potatoes and gravy.