We lived with Will’s Aunt Mary Beth (Bet) for a year and a half while we were renovating our home. Bet is an excellent cook and taught me how to make this roast.
It is super simple to make, yet it tastes like no other roast I’ve ever had. Quite often everyone finds themselves cooking the same things, the same ways. Give this recipe a try. I promise you won’t be disappointed.
The mustard makes the meat slightly tangy, but not overpowering.
The onions cook down so much that they become sweet.
The meat melts in your mouth.
Here’s how to make it.
In a nonstick skillet cook a lot of onions until slightly softened.
In a large Magnalite (my favorite is my 15″), drizzle some olive oil on the bottom the pot and place a 3lb chuck roast in it. Season generously with salt, pepper, and Cajun seasoning.
Next, rub the roast with yellow mustard. You want to cover the entire roast with mustard! Squeeze the juice of 1 lemon over the roast.
Cover the roast with the softened onions. Season with salt and pepper.
Pour the Worcestershire sauce over the onions. (The onions kind of trap the sauce on top of the roast.) Sprinkle a few spoonfuls of brown sugar over the onions.
Place the lid on the pot and cook in a 300 degree oven for 3-4 hours.
Shred the meat up. (it’ll literally fall apart).
You can eat the roast by itself, over rice, or on a sandwich with provolone cheese. Yum!
3 large onions, sliced thinly
3 lb chuck roast
salt and pepper
3 tbsp. yellow mustard
The juice of 1 lemon
1/8 cup Worcestershire sauce
2-3 tbsp. light brown sugar
Preheat the oven to 300 degrees.
In a nonstick skillet, cook the onions in a little olive oil until slightly softened.
In a large Magnalite, drizzle a little olive oil and place the roast in the pot. Season the roast generously with kosher salt, pepper, and Cajun seasoning.
Rub the roast with the yellow mustard, making sure to cover every inch.
Squeeze the juice of one lemon on top the roast.
Place the onions on top of the roast. Season with salt and pepper.
Pour the Worcestershire sauce on top of the onions. Sprinkle the brown sugar over the onions.
Cover the pot and place in the oven for 3-4 hours. When it’s fork tender and falling apart it’s ready!
After cooking shred the meat on a plate and place back in the pot with all of the luscious gravy.
This can also be cooked in a slow cooker. Follow the same directions with the onions and instead of cooking the roast in the oven, cook on LOW for 8-10 hours in the slow cooker.