Preheat oven 250 degrees. The idea with this treatment of the chuck is to very slowly melt the connective tissue while tenderizing the cut. Don’t lose patience and crank up the heat. The delight is in taking your time and the result will be well worth the wait.
Garlic rosemary rub:
- 2 tablespoons dried rosemary
- 1 1/2 tablespoons course salt
- 2 tablespoons dijon style mustard
- 2 teaspoons black pepper
- 1 clove garlic, crushed
Rub all over and into the chuck. Cover loosely with plastic wrap or a towel and let rest at room temp for an hour. Roast the meat in a shallow pan for 30 minutes, then lower the oven temperature to 180 degrees. Continue to roast for 3- 5 hours (depending on size of your steak or roast) until an internal meat thermometer registers 120-125 degrees. To ensure tenderness, DO NOT COOK BEYOND 125 degrees.
Recipe from Hettie Belle Farm.