Grandma's Sunday Pot Roast

Ingredients

• 3 lb Beef chuck roast (approximate weight; use a well-marbled cut)
• 1 Bone-in pork rib (added for collagen and flavor)
• Salt (for dry brining)
• 0.25 cup All-purpose flour (for dredging)
• 2 tbsp Beef tallow or lard (for searing)
• 2 cup Beef broth or water (use enough to come halfway up the roast)

Steps

1. 1

   Season the chuck roast and the pork rib generously with salt on all sides. Place the meat in the refrigerator to dry brine overnight; this allows the salt to penetrate deep into the muscle.

2. 2

   The next day, remove the meat from the fridge and lightly dredge both the beef and the pork rib in flour, shaking off any excess.

3. 3

   In a large skillet or Dutch oven, heat the beef tallow or lard over medium-high heat until shimmering.

4. 4

   Sear the meat on all sides until a deep, golden-brown crust forms. This crust is essential as it will eventually dissolve into and flavor the broth.

5. 5

   Transfer the seared beef and pork into a slow cooker.

6. 6

   Add the liquid (broth or water) to the slow cooker. Ensure the liquid level only comes up halfway on the sides of the roast to avoid diluting the flavor.

7. 7

   Cover and cook on the LOW setting for 8 hours. Do not rush this process, as the collagen needs time to melt into gelatin for a rich texture.

8. 8

   Once the meat is fork-tender, remove the roast and the pork bone. The remaining liquid is ready to be used as a base for gravy.

Notes

The author emphasizes that the bone-in pork rib is the secret to a glossy, collagen-rich broth. For the best results, do not use the 'high' setting on the slow cooker. If you prefer to use an oven, a low temperature (around 275°F/135°C) in a covered Dutch oven for a similar duration is recommended.

Nutrition per serving

• main
• pot roast
• slow-cooked
• comfort food
• dinner
• beef
• family-style