- 2 lb USDA Prime Chuck Roast
- 2 tbsp vegetable oil
- 1 ½ tbsp kosher salt
- 1 ½ tsp freshly ground pepper
- Slow Cooker Kit
- 1 c The Fresh Market Beef Stock
- 32 oz Rice Select White Rice
Let the roast rest at room temp for one hour prior to cooking.
Preheat oven to 350°F.
Heat a heavy (lidded) cast iron pot over medium high heat for 2-3 minutes. While pan heats, liberally oil and season the roast with 1 tbsp vegetable oil, salt and pepper. Sear the roast undisturbed on each side for 3-4 minutes. When all sides are seared remove roast from pan and reserve.
Add 1 tbsp of vegetable oil to the pan and wait 1 minute for the oil to heat up. Add all the vegetables, minus the bay leaves, to the pan and cook for 3-4 minutes, stirring occasionally. Deglaze pan with 1 c of stock and add the bay leaves. Make space in the pan for the roast by moving the vegetables to the edges. Place roast in center of pan and continue cooking, uncovered, until the stock begins to boil, 2-3 minutes.
Cover the pot and place into oven for 1 ½ hours. While roast is cooking, cook rice according to package directions. Carefully check roast for preferred tenderness. Let contents of the pot rest 10 minutes before serving.
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