Mise en Place my Chuck roast(notes in body)

Mise en place for my Chuck Roast

Slow roasting a 6 lb. chuck roast. Seared the chuck roast in a mix of olive oil and butter. Then I sautéed the onions for a few minutes. While the onions were cooking, I did a rough chop of the carrots. After I took out the onions, I did a quick deglaze of the bottom with hot tomato juice and a veggie broth. Put everything back in the pot: meat, carrots and onions.

I cooked the roast start at 350 F(176.667C) for the first 30 minutes. Then turned the temperature down to just above 250 F(121.11C). I’ll let that slow cook for about 7 hours and then add my baby red potatoes(whole). Another hour or so until baby reds are tender.

I did marinade the roast overnight using a creamy French dressing with a mix of herbs and spices as follows: Thyme, fresh cracked black pepper, celery seed, rubbed sage, minced garlic, ground oregano and Spanish paprika.

After all is nice and tender, I will remove the vegetables and put in a separate bowl. The chuck roast will go on a separate plate to rest for 15 minutes(covered in aluminum foil). Then I will add either a roux or a slurry to thicken the juice/broth on bottom. I have not decided yet. I’ll see when I taste it depending on salt from tomato juice and veggie broth.

The veggie broth is a jar mix and spoon as much as you want to your water. (Better Than Bullion)

Roux ratio would 1:1 (fat to flour/corn starch)
Slurry is a combination of flour and water. I tend to use a jar and shake the hell out of it for no lumps.

Any questions, please ask and I will update with a decorative plate.

My back ground is 20+ years being a chef of various types and was French trained at a Le Cordon Bleu ‘08.