Posted at http://mynew30.blogspot.com/
3 to 4 pound boneless chuck roast
2 tablespoons of bacon fat, Crisco shortening, or canola oil
Heaping 1/4 cup of all purpose flour
1 teaspoon kosher salt
1/2 teaspoon pepper
1 teaspoon Slap Ya Mama Cajun seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 medium onion, sliced
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme, crushed
1-1/2 cups of beef stock
Bay leaf
Heat 2 tablespoons of fat or oil in large pot that has a lid over medium high heat. In a small bowl, stir together flour, salt, pepper, Cajun seasoning, onion powder and garlic powder with a fork. Sprinkle half of the flour mixture onto a plate or pan, place roast on top of flour mix and sprinkle remaining flour mix over the top of roast. Rub mixture into the roast, turning until thoroughly covered, including sides.
Using tongs, carefully place the roast into the hot oil and sear it on all sides. While meat is browning, slice onion into slightly thick rings. When both sides of the roast are browned, sprinkle rosemary into your palm and crush it to break it up. Sprinkle over the top of the meat. Repeat with the thyme.
Break the onion slices apart into separate rings and toss along sides and top of roast. Pour beef stock all around roast and bring to a boil. Drop in a bay leaf, reduce to a medium-low simmer, cover and cook for about 2-1/2 hours, or until tender.
DO NOT BOIL! Boiling will toughen the fibers of the meat and give you a tough and chewy roast; a slow simmer will result in a tender and moist roast. Check it with an instant read thermometer for desired doneness.
The roast is done when the temperature in the center reaches 120°F to 125°F, (49°C to 52°C) for rare, 130°F to 140°F (55°C to 60°C) for medium rare, 145°F to 150°F (63°C to 66°C) for medium, and 155°F to 165°F (68°C to 74°C) for well done (Note: 120° is a pretty rare roast).
