Tasty Chuck Roast

Chuck roasts are great but can be a challenge.  This recipe seems to work for me! 

Note:  Chuck roasts are even better cooked the day before and chilled overnight to be sliced the next day and reheated (but I can't ever wait that long).

One 3 lb. Chuck roast at room temperature

4 slices bacon, diced

1 large onion, diced

1 can diced tomatoes (I like the Muir Glen Organic fire roasted tomatoes in this recipe)

Salt and pepper to taste

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Sauté bacon and onion until the onion is transparent.  Remove to a small roasting pan that the chuck roast will fit in somewhat snugly.   Turn up the heat, and while the pan is getting hot, season the roast with salt and pepper to your liking.  Brown the roast on each side, about 3 minutes each, until you get a nice brown color.  Place in the roaster and cover with the can of diced tomatoes, spooning up some of the bacon and onion from the bottom to the top of the roast.  Cover and cook for about 8-9 hours at 200º (watch your oven --  many ovens don't like cooking low and will in fact get much hotter, drying out your roast and leaving something not so tasty).  Make sure you maintain liquid in the roaster and when done, slice thinly against the grain, removing any of the tough membranes and gristle.  You can make a gravy with the juice or just serve with the juice.  If you want, add potatoes and carrots about 1½ hours before it's done for a one-pot meal.