2 - 4 pounds chuck roast (chuck cut will result in fall-apart-tender roast)
garlic powder
black pepper
1/2 cup soy sauce
Trim roast (if desired) and rub garlic powder and pepper into both sides. Pour soy sauce over each side. You can leave it to marinate in the fridge for a while or stick it straight in the pot. When ready to cook, place roast in a medium-large pot with 1/2 inch of water in the bottom. Cover and bring to a boil on medium, medium-low heat (may take a while), then simmer slowly for about 4 more hours.
1 comment:
This is how we have always done it, except we don't use the soy sauce. We braise the meat on all sides first, put water in to about half the depth of the roast, slice onions and parsely over the top then simmer on low for 3 or 4 hours. About an hour before it's done (maybe less) we peel carrots and put them in, usually halved, so they fit around the outside of the pan --Mom's idea is that they cook faster if they are touching the pot..not sure if that is true). Then we peel the potatoes and put them in, after the carrots have cooked 10 minutes or so.
The juice in the bottom can be thickened to a wonderful gravy that goes well with the potatoes, and the vegetables add a richness to the meat. We love carrots, so we do LOTS!!
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