The chuck roast is a cut of beef, typically used for roasts, that comes from the lower neck and upper shoulder area of the cow. This is a simple way to make tender meat that is packed with a ton of flavor!! I enjoy eating this by itself, as a taco or with some rice!
- 2 tbsp Bacon Fat
- 2lb Chuck Roast
- Himalayan Salt
- Fresh Cracked Black Pepper
- 2 Full Carrots
- ½ onion
- 4 garlic cloves, chunked
- 1 cup chili Verde
- 1 Modelo beer
Preheat an oven to 300 degrees
Heat up bacon fat, melt it, in a cast iron skillet
Salt and Pepper, both sides, of the chuck roast
Pan fry the chuck roast, both sides, for about 3-5 minutes per side, until dark fried
After you flip the meat the first time, add the onion, carrots and garlic cloves to the sides (wherever it fits)
When you have reached 5 minutes on the skillet, on the second side, poor the salsa verde over the top of the chuck roast and then the beer around the sides (not on the meat)
Stick the skillet in the oven, covered with a piece of aluminum foil
Let the roast cook in the oven for about 3 hours, pull out, and let rest an additional 30-60 minutes (keep covered)
Place the meat in a separate glass mixing bowl; poor the juice and veggies in to a blender, blend until it has turned in to a thicker sauce/gravy
Use kitchen shears and chop the meat down in to shredded beef; poor the gravy over the meat, mix well
To reheat the meat, I love placing back on a frying pan to heat and crisp it up a bit. I use grass-fed butter, avocado oil or bacon fat to help reheat it. Serve the meat in tacos and burritos, or as a standalone with rice.
THANK YOU FOR READING!!