Reverse-Seared Chuck Roast

Introducing the Reverse Seared Chuck Roast – a mouthwatering, succulent cut of beef that’s sure to tantalize your taste buds. The reverse seared chuck roast is a cut of beef taken from the shoulder blade of the cow. It is known for its marbling, which adds an extra layer of flavor and texture to the dish. The chuck roast is then slow-roasted in the oven, resulting in a juicy and tender cut of beef. The roast is then seared in a hot pan, giving it a crunchy exterior and a luscious, melt-in-your-mouth interior. This method of cooking results in a juicy, flavorful, and tender cut of beef that is sure to make your taste buds sing. Serve the reverse seared chuck roast as the star of your next meal and watch as everyone enjoys each bite.

Ingredients

An hour before cooking season all sides of the roast with salt and pepper and place in a rimmed pan on a rack.

Preheat oven to 200 degrees.

Cook until a thermometer reads 125 degrees in the thickest part of the roast. This could take 90-120 minutes. Start checking after 75 minutes to make sure it isn’t cooking too fast.

When the roast hits 125, take out of the oven and tent with foil and let rest for 30 – 60 minutes. It will look a little funky, that’s normal.

Before serving you need to sear it to finish it off. There are 2 ways you can do this.

Oven: cook at 550 for about 8 minutes to crisp it to a dark brown.

Pan: Sear it in a very hot pan, in some olive oil & butter for about a minute per side. Stand on its sides and sear them too.

I prefer the pan method. It will create some smoke so make sure to use your stoves fan. You can let it rest for a few minutes or cut right into it. The juices should have re-incorporated back into the meat when it was resting.