It’s Time to Cook
Preparing the Beef Chuck Roast
SAFETY TIP – Oil fires can be dangerous. Do not over heat the oil. Be sure to have a lid for the frying pan available to smother a fire if one should occur. NEVER try to put out a hot oil/grease fire using water.
Searing or browning the roast
• Place the 12” frying pan on the stove. Add 2 tablespoons of cooking oil to the pan. Heat the oil using medium-high heat.
• Season the roast on both sides with pepper, salt or seasoning salt and garlic power. To make the roast more manageable, you may want to cut it in half.
Note: Using a splatter guard is a great way to minimize the mess created by splattered oil and the possibility of getting hot oil on your skin. If you don’t have a splatter guard, you can use a lid to mostly cover the pan, leaving a gap between the lid and the pan.
• Place the roast in the pan being careful not to get burned by the splatter caused by the roast cooking. Sear the roast for 1 ½ to 2 minutes. Searing meat helps to keep it moist and tender.
• While the roast is cooking, peel and cut the yellow onion into fourths. Wash, remove the celery tops and cut the celery into thirds. Set both aside.
• Turn the roast over to sear the other side. Sear the roast for 1 ½ to 2 minutes.
• Turn off the stove, using tongs remove the roast from the frying pan and place it into the 10 qt pot.
• Pour water in the pot making sure to cover the roast.
• Place the yellow onion and celery into the pot. Make sure that the roast is still covered.
• Turn on the stove to a medium high heat. Bring water to a boil. Reduce heat to a simmer and cover the pot. Simmer for an hour. Turn off stove.
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Roast Preparation Video
Shredding the meat and simmering in broth
• Carefully remove roast from pot and place in the baking pan. Save the water in the pot for later use. Allow roast to cool for about an hour. It should be cool to the touch.
Roast cooling in the baking pan.
• Cut the roast into quarters. Place a portion of the roast on a cutting board and use a fork to shred the meat. As you are shredding the meat, remove grizzle and fat. Place the shredded meat into the sauce pan.
• After the roast is completely shredded, pour into the sauce pan enough of the saved water to cover the shredded meat.
• Season the shredded meat with 1 teaspoon of Cumin and 1 teaspoon of Garlic Powder. You can add more of either seasoning or any of your favorite seasonings. Stir in the seasonings.
• Open the 28 oz. can of Whole Tomato, pour the can’s juice into the sauce pan. Either use a fork, potato masher or your hands to crush the tomatoes. Put crushed tomatoes in the sauce pan. Mix all ingredients.
• Cover sauce pan, turn stove on to medium high heat. Bring to a boil, then reduce heat and simmer for 30 minutes.
Seasoned shredded roast simmering in sauce pan.
Now that we have walked through the steps of how to prepare the meat, let’s see how well this lesson prepared you to follow the recipe to cook the roast.
Quiz
