Fall apart, juicy, tender, roast is easy enough to make for an everyday meal but also delicious enough for company. The secret to a tender roast is to seal in the juices first at a high heat in the oven, and then turn the oven down to let it continue to cook. If your roast isn’t super tender, then it just needs more time in the oven; even 30 more minutes can make the world of difference between an “okay” roast and a melt-in-your-mouth one. I like to prepare gravy with the juices and make hot roast beef sandwiches.
Tender Baked Roast
• 1 3-5 pound chuck roast, trimmed of excess fat
• 3 tablespoons olive oil
• 1 garlic clove, peeled and sliced
• 3 cups beef broth
• 2 tablespoons Worcestershire sauce
• 3 tablespoons dry minced onion
• 2 tablespoons beef bouillon powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 teaspoon salt
• ½ teaspoon pepper
Preheat oven to 425 degrees F. Heat olive oil over high heat in a large non-stick skillet. Using tongs, sear meat on all sides until lightly browned and transfer to a roasting pan. Place the slices of garlic clove into the crevices of the roast (usually where there is a seam of fat). Add desired amount of carrots surrounding roast. In a medium bowl, whisk together all remaining ingredients and pour over roast and carrots. Cover tightly with foil and roast for 30 minutes at 425 degrees F. Turn roast over, re-cover with foil and TURN OVEN DOWN to 300 degrees F. Continue to roast for an additional 4-5 hours at 300 degrees F. Roast is ready when it is fall apart tender. Remove roast and carrots from oven to a serving platter and let roast sit 30 minutes before carving to reabsorb the juices.
Make gravy from the drippings/juices if desired.