Chuck roast cooked on the stove top

Chuck roast is typically a tough piece of meat and the best way to cook it is slow and long, like in the crock pot or covered in a low heat oven for 3 hours. I don't have that kind of time. I am a workin' gal and by the time I got off work, I gotta get a move on! Plus it's still hot out and who the hell wants to heat up the kitchen when it's already too hot!? Anyway, I've been cooking my roasts this way for years. The roast turns out juicy and tender. See what you think...

Chuck Roast on the stove top
1 - 2 to 5 pound chuck roast
Salt & Pepper
Dutch oven or other deep skillet with a lid
2 TBS extra virgin olive oil

Liberally season all sides of the roast with the salt and pepper.

Heat the pan over medium high heat, add the olive oil.

When it's hot, add the roast. Brown each side until nice and brown, keep an eye on it so it doesn't burn.

When all sides are browned, turn the heat down to low and put a lid on it.

Let it pan roast for about 30 minutes, less if you like it rarer. Don't throw out the juices, this caramelized sauce (au jus) makes the BEST gravy EVER! Add a couple of cups of water, bring to a boil, add 1 to 2 TBS of corn starch to 1/4 cup of cold water and whisk into the au jus. Let cook for 1 minute until bubbly, reduce heat to low and serve over the roast. Season as needed.

Enjoy! We sure did!