Slow-Roasted Chuck Roast
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 browning it in stages on the stovetop, we roast it in the oven, giving the cubed meat a head start to achieve fall-apart tenderness. We cook the tied roast to medium and then slice it and serve it with creamy horseradish sauce. Then we mash the cubed meat into tender shreds and serve it with gravy for a messy, delicious, New Orleans–style po’ boy sandwich the next night.