Recipe print this recipe tell-a-friend add-to-favorites

Preparation Time in Minutes	10
Cooking Time in Minutes	5

Sundays are a busy day for me because I am Pastor Chef (like Master Chef, get it? Nevermind.) So we try to find something that would be full of flavor but yet easy to make. Now the focus is the roast in this post, and I must say the roast turned out perfectly. It was so moist and tender I almost wanted to eat the fat. So here is what I did:

One thick chuck roast, cut in half longways (I will cook the other half another day)

1 1/2 tbsp kosher salt

1/2 tbsp black pepper

1 tbsp garlic powder

1 tbsp paprika

2 tbsp Worcestershire sauce

Take your dry seasonings and coast each side of the roast evenly.

Sear both the roast in a cast iron skillet on medium heat for five minutes on each side. Add Worcestershire sauce to the pan, not the on the meat.

Add vegetables if you like and put in a 200 degree oven for five hours.

When I cut into the roast after that time and that low temperature the meat was very most, and very tender, but not the mushy tender you get after it has cooked in a crock-pot all day. The flavor: Wonderful!

However I do recommend that you cook the vegetables separately or add more liquid for them to cook. I feel a higher heat setting would be good for it.

And there you have it! This roast was awesome! Did not need any sauce or anything to flavor it up. And by the way, the fat does melt in your mouth!