Slow-Roasted Chuck Roast
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Appears in Cook's Country October/November 2013
We wanted to turn a tough braising cut into a tender roast—and plan a second supper that was totally different but equally satisfying.
WHY THIS RECIPE WORKS
To cook once and eat twice, we start with a hefty chuck roast. We tie half of it up into a roast and break the other half down into chunks. After seasoning all the meat with our all-purpose mixture of salt, pepper, onion, and garlic and bro...
