-
1
Get yourself a nice cut of chuck roast, with a medium amount of fat.
-
2
Not too lean and not too fatty.
-
3
Most grocery stores will have them already cut into 3 to 4-pound roasts, which is perfect for about 6 very hearty sandwiches.
-
4
Just in case you have never seen chuck before, the label says boneless chuck pot roast.
-
5
Hes very popular and so well-liked, so you should not have a hard time finding him.
-
6
Get out your big pot.
-
7
I have one of those Le Creuset type cast iron pots.
-
8
Its basically a mock version of Le Creuset.
-
9
Those darn things are expensive with a capital E, so I just bought one thats a pretend version.
-
10
Works perfectly but without the designer name on the lid.
-
11
Turn your heat up to medium high and throw in your butter and your chopped up onion.
-
12
Feel free to use the whole onion.
-
13
I just use half because if my hubbys home at this step in the recipe, he walks in and says, It sure smells alliaceous in here!
-
14
He thinks hes such a smarty pants using big words.
-
15
So I cut it back to just 1/2 an onion cause Im nice that way, but a whole one is wonderful.
-
16
No need to make the onion pretty and be sure to leave it in somewhat bigger chunks.
-
17
Get the butter all melty and swirl around your onions in the melted butter and cook on medium high for about 3 minutes.
-
18
Now gently lay chuck right on top of the melted butter and onion mixture.
-
19
Pour in the beef broth and Worcestershire sauce, pop the lid on your pot, and turn down your stove to the number #2 (low).
-
20
Now just walk away and, as they say in Brooklyn and New Jersey, forget about it.
-
21
This will take about 4 to 5 hours.
-
22
So go ahead and putter around the house, answer your emails, do some laundry.
-
23
But Im warning you, if you leave the house to run some errands, be prepared!
-
24
When you walk back in your house, that is the time you will fall totally, utterly and completely in love with Chuck.
-
25
Your house will smell like ... like ... well, like ... LOVE.
-
26
After about 4 to 5 hours on the number 2 low setting on your stove, feel free to lift the lid and check on Chuck.
-
27
He should pretty much be done.
-
28
When you take your tongs and try to pull him out, he will just start to fall apart.
-
29
If it seems a bit together still, then let him cook another 30 minutes.
-
30
I have found that 4 1/2 hours is perfect, but then again, it depends on the size roast you bought and how well your pot keeps its heat.
-
31
Once Chuck is ready, grab a nice casserole dish and slowly take Chuck out and place in the dish.
-
32
You will probably have to keep going back to pull out hunks, cause Chuck is so tender, hes liable to fall into pieces.
-
33
Let Chuck sit in the casserole dish and rest for a bit, hes liable to be pretty hot.
-
34
After about 3 to 5 minutes, take two forks and gently pull the roast apart.
-
35
This is the time you might want to discard any of the fatty pieces.
-
36
Totally up to you, though.
-
37
Once all the roast has been pulled apart with your fork, take some kosher salt and gently sprinkle, then toss, and then sprinkle and toss.
-
38
It just brings out the flavor and makes Chuck even more appealing.
-
39
Once its all pulled apart and the salt has been added, take your ladle and pour some of the juice from the pan on top.
-
40
Get some of those onion pieces too that are floating around.
-
41
I like to get about three good ladlefuls and pour it all over Chuck.
-
42
You can save the rest of the juice to heat up and serve on the side for dipping if you wish.
-
43
Now is the time where my mind starts to wander.
-
44
Chuck, you are so diverse.
-
45
Just think of all the things I could do with you right now.
-
46
I could just serve you as is, with a big pile of garlic mashed potatoes.
-
47
Or I could cover you in BBQ sauce and pile you high on a bun and serve you with BBQ beans.
-
48
I could put you into a warm tortilla and have beef tacos.
-
49
But today, Im going to put you on a toasted deli roll.
-
50
Now is the time you can get creative.
-
51
I just put a bit of horseradish on my bread, and then sprinkled a bit of provolone on top, and popped it in the oven for just enough time to get the cheese all melty.
-
52
For sandwiches, I use toasted deli buns, horseradish or A-1, regular ol yellow mustard, BBQ sauce, sliced provolone or monterey jack cheese.
-
53
Some like the juice of the broth to dip the sandwich in.
-
54
All this, of course, will be to your liking.
-
55
However you serve Chuck, it will be love at first bite.
-
56
Why, Chuck, I bet you say that to all the girls.
