Reverse-Sear Chuck Roast
Cook
2H
Total
2H 30M
Skill
Easy
Yield
6 servings
CUISINE
American
Price
$$
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Pre-heat oven to 225ºF.
Pat dry with paper towels...
- 1 (3-4lb) boneless chuck roast
Season generously with...
- kosher salt
- pepper
- garlic powder
- thyme
Set the roast on a wire rack over a rimmed baking sheet. Roast until the thickest part reaches 115°F–120°F (usually 1–2 hours).
Remove the roast and crank the oven to 450°F. Once hot, return the roast to the oven until a deep, dark brown crust forms and the internal temp hits 125°F.
Transfer to a board and tent loosely with foil. Rest for 10–15 minutes to allow carryover cooking to reach a final medium-rare temperature of 130°F–135°F.
Slice against the grain and enjoy.
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Author
Dave Joyce
The humble chuck roast, typically reserved for a melt in your mouth pot roast cooked low and slow, this cut is also excellent as a medium rare roast. Cook it with the reverse sear method to achieve a perfect edge to edge pinkness.
