7-Bone Pot Roast

The hardest part about making this pot roast is waiting for it to cook.  It takes only a few simple steps to prepare, but the slow roasting required to render it soft and tender to the bite is a wait that I can hardly bear sometimes.  On a mellow night, this easy rustic meal is the perfect thing that will warm up the home, and your belly.
The trick to making a successful pot roast is selecting the right cut of beef.  Here, I use a 7-bone steak, which is from the chuck section of the cow and includes a cross cut of the shoulder blade.  The number 7 is not an indication of how many bones are in the large steak, but refers to the shape of the bone, which is how this particular cut received its name.  I use this cut because it has more marbling and a higher fat content, which is ideal in slow roasting.  Slow cooking allows the fat to melt into the meat = yummy goodness!

Ingredients

– 1 large 7-bone chuck steak (a 5lb piece is good)
– salt and pepper
– 2 tablespoons vegetable oil
– 4 sprigs of fresh rosemary
– 1 pound yukon gold potatoes, quartered
– 1 pound carrots, cut into large 1-inch pieces
– 1 1/2 teaspoons dried oregano

1.  Preheat oven to 300F.  Clean the steak, trimming off any large pieces of hard fat, then pat dry with paper towels.  Season both sides with about a teaspoon each of salt and pepper.
2.  Heat the vegetable oil in a large skillet over high heat.  Once the oil is hot, place the rosemary sprigs in the oil, then sear both sides of the steak until nicely caramelized (about 4-5 mins each side).
3.  Once the steak is seared, transfer to a large roasting pan, place the potatoes and carrots around it, then sprinkle the oregano over the entire pan.  Cover tightly with foil and roast at 300F for 1.5 – 2 hours, until the meat is fork tender.  Remove from oven and allow to rest 5 minutes before cutting into large pieces to serve.  Be careful of hot steam when removing the foil cover.
4.  Wasn’t that easy?  Now go eat!

*  If you have a stainless steel or aluminum roasting pan, you can sear the roast directly in the pan over the stove.  Saves you one step on prep and clean-up, yay!

2 comments

  1. Jeanine

    #3- it says some confusing times,like cook at 300 for 1.5-2 hours while earlier it states to cook long & slow That seems to be to fast to me?Other recipes say 4-5 hours , which is better?

    • Hi Jeanine, thanks for the question!
      Yes, while 2 hours may seem short for some recipes, I find it is enough time to make the chuck steak soft to eat. Also the thicker the meat, the more time it will need. And of course you could cook it for 4 – 6 hours which will make it even more fall-off-the-bone tender, but personally, I can’t wait that long!
      Hope this helps!

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