Chuck Roast Inspo

• 4ish pounds of chuck roast
• salt and pepper
• big dutch oven situation, just put the meat in a big heavy thing
• in the oven at 450 first hour covered, then bring down to 325
• check on it in 2.5 hours
• poke it - springy means it hasn't broken down muscle fibers
• it can get browned nicely, you don't have to sear it first
• cool for awhile, a couple hours if you're busy or it gets done faster than you thought. either way let it rest

what do you do with it

• onions, garlic, big Napa cabbage; chop up that cabbage nice and big like
• toss leftover veggies or extra veggies in, carrots, celery, whatever
• put all the beef drippings in the pot with the veggies
• slice the beef or chunk it up
• vermicelli noodles
• seasoning with just S&P lets you take it to whatever corner of the world you want when it's done