3 to 4 pound Boneless Chuck Roast
3/4 stick butter
1/2 large yellow onion, cut into chunks (you can use the whole onion if desired)
32 ounce container Beef Broth
3 Tbsp. Worcestershire Sauce
(This of course will be to your liking)
Deli Buns, toasted (see below)
I like Horseradish or A-1
Hubby likes regular ole Yellow Mustard
Some like the juice of the broth to dip with
Sliced Provolone or Monterrey Jack cheese (to your liking of course)
In a large deep pot, throw in your butter and your chopped up onion. Feel free to use the whole onion and no need to make the onion pretty,just be sure to leave it in somewhat bigger chunks.
Get the butter all melty and swirl around your onions in the melted butter and cook on medium high for about 3 minutes.
Now gently lay Chuck right on top of the melted butter and onion mixture.
Pour in the entire box of Beef Broth and the Worcestershire sauce, and pop the lid on your pot, and turn down your stove to the number #2.
Now just walk away...... and, as they say in Brooklyn and New Jersey.......Forget about it. This will take about 4 to 5 hours.
After about 4 to 5 hours on the number 2 low setting on your stove, you can feel free to lift the lid and check. It should pretty much be done by now.
When you take your tongs and try to pull him out, he will just start to fall apart. If it seems a bit "together" still, then let him cook another 30 minutes. I have found that 4 1/2 hours is perfect, but then again, it depends on the size roast you bought and how well your pot keeps its heat.
Once Chuck is ready, grab a nice casserole dish and slowly take chuck out and place in the dish. You will probably have to keep going back to pull out hunks, cause Chuck is so tender, he's liable to fall into pieces.
Let the roast sit in the casserole dish and rest for a bit, he's liable to be pretty hot. After about 3 to 5 minutes, take two forks and gently pull the roast apart.
This is the time you might want to discard any of the fatty pieces. Totally up to you though.Once all the roast has been pulled apart with your fork, take some Kosher salt and gently sprinkle, then toss, and then sprinkle and toss. Just brings out the flavor and makes Chuck even more appealing. Once it's all pulled apart, and the salt has been added. Take your ladle and pour some of the juice from the pan on top. Get some of those onion pieces too that are floating around.
I like to get about three good ladles full and pour it all over the roast. You can save the rest of the juice to heat up and serve on the side for dipping if you wish.
Now is the time you can get creative. I just put a bit of horseradish on my toasted bun, and then sprinkled a bit of provolone cheese on top, and popped it back in the oven for just enough time to get the cheese all melty.
This is also great just by itself with mashed potatoes, or toss the meat with BBQ sauce and a side of beans.
So many ways! I Love Chuck!