Originally Posted by graciegirl (Post 1864219)

We don't have a smoker.

I love tender chuck roast and usually buy one large enough for two meals. One for fall apart tender roast beef and gravy with mashed potatoes and the leftover part for homemade barbecue by simply adding brown sugar, catsup, Worcestershire sauce, a bit of vinegar and yellow mustard.

I brown the beef on both sides and put it in my pan with a tight lid called a Dutch oven and put one package of Lipton Onion Soup mix on the top, add about a half cup of water and put it in my regular oven at 275 for about five or six hours.

It is very, very fall apart tender, dark and succulent and smells so yummy as it's cooking. We had it last week.

I know. You were talking about a smoker.

Good morning.

Originally Posted by graciegirl (Post 1865678)

I agree.

I have done it low and slow in the oven for years. When I was young we were fed on cheaper, tougher cuts of beef to feed big families. The Dutch oven with the lid and the 275 temperature for five or six hours make them fall apart tender. Don't forget to brown them first and don't forget about a half cup water. Try not to peek at it a lot to keep the steam in. The Lipton onion soup dry mix on top adds rich flavor.

Y'all trust me on this. People give good comments on my roast as well as my grandchildren. ;)