Can you feel it? Winter is coming! And what better way to celebrate winter than with a hearty pot roast?
A bit about roasts… There are a myriad of roasts possible from a side of beef. Technically any large piece of meat is a roast (Rib Roasts, Brisket, Loin), but here at Amber Oaks Ranch we showcase the Chuck Roast, Rump Roast and Round Roast.
CHUCK is the most tender of the three, while ROUND is the leanest. When customers ask which roast they should buy, I generally ask how they plan to cook it. Though all three can be cooked the same, I believe the ROUND is better done in the crock pot, whereas the CHUCK is better suited toward oven roasting.
Here we will focus on the CHUCK, and more specifically the 7-Bone Roast - which is the premium part of the CHUCK. Don’t worry, there are not 7 bones in this roast. The name originates from the shape of the bone, which resembles a seven. This cut comes from the scapula region of the shoulder just ahead of the ribeye. The 7-Bone Roast is where the Flat Iron Steak comes from, so you can imagine how tender it is.
To prepare the roast, remove it from the refrigerator and pat dry.
Season all over with garlic powder, onion powder, salt, and pepper.
Place it back in the refrigerator uncovered for a few hours. This allows the seasoning to soak in. The salt will displace some of the moisture so be sure it’s in a bowl.
About 30 minutes before you’re going to begin cooking (about 5 hours before dinner time) take it out of the refrigerator and let it rest at room temperature
About 30 minutes before you’re going to begin cooking (about 5 hours before dinner time) take it out of the refrigerator and let it rest at room temperature.
Preheat your oven to 225 degrees.
In a large, heavy pot (I used enameled cast iron) heat up your oil (ideally lard or tallow) and brown the roast on all 6 sides.
Next, slice up a large whole onion (about ¼” thick) and line the bottom of the pot.
Place the roast on the bed of onions.
Put a lid on the pot and place it in the oven.
It will take about 1 hour per pound to cook, but as this roast has a good bit of fat, it is very forgiving. You’ll know it is done when the meat separates from the bone.
Remove the pot from the oven and let it set while you prepare the remainder of your feast. Be sure to use the juices to make a wonderful gravy or au juice (or French onion soup). Remove the roast from the pot and place on a cutting board. Slice, serve, and savor!
