Tender Southern Pot Roast with Slow-Stewed Green Cabbage
- Season the roast: Generously season the chuck roast on all sides with Chef Bae All-Purpose Seasoning. Ensure the meat is evenly coated to infuse it with flavor from the start. This seasoning forms the base of the roast’s savory profile.
- Heat the oil: In a large pot or Dutch oven, heat the oil over medium-high heat until it shimmers. The oil should be hot enough that the roast sizzles as soon as it hits the pot.
- Sear the roast: Place the roast in the pot and sear it on all sides until deeply browned, about 4–5 minutes per side. The caramelized exterior is crucial for building the depth of flavor in the dish.
- Sauté the vegetables: Once the roast is seared, remove it from the pot and set it aside. Add the sliced onions and chopped carrots to the pot, cooking them for 5–7 minutes, or until softened. This step allows the vegetables to absorb the fond (flavorful browned bits) left in the pot from searing the meat.
- Cook the garlic: Add the minced garlic to the pot and cook for 30 seconds, stirring frequently. This will release the garlic’s natural aroma and infuse the vegetables with its flavor.
- Simmer the roast: Return the roast to the pot and pour in the beef broth and Worcestershire sauce. These liquids will create a rich base for the gravy. Bring the mixture to a simmer, then cover the pot with a lid and reduce the heat to low. Let the roast cook for 3 to 4 hours until it’s fork-tender. During this time, the meat will absorb the flavors of the broth and vegetables, becoming incredibly tender and easy to shred.
- Shred the meat: Once the roast is tender, remove it from the pot and shred the meat using two forks. Return the shredded meat to the pot. If the gravy is too thin, mix a slurry of 2 tbsp flour or cornstarch with a little water and stir it into the pot. Simmer for a few minutes to thicken the sauce. Taste and adjust seasoning with more Chef Bae All-Purpose Seasoning if necessary.
🥬 Slow-Stewed Green Cabbage
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