Thanks a bunch Chris for bumping this one back up. I'm now having one for leftovers. It's tough. A laid off oilfield worker friend is now filling in as a butcher at Kroger. I asked him about grades of beef chuck. He replied that it was not graded. I'm not sure I believed him.

I had not seen this one. Going to put this on the menu for Sunday

Thanks for the bump. Looks great

Never did a pot roast till today. Followed receipt for most part. But I did out side on gas grill on cast iron skillet, beef broth for juice no soup mix...Mushrooms... It was a hit...

Looks great Guy. I had leftovers for dinner do night.

MAN that does look good. Did you cover it?

I did only because I threw carrots on late, put them on hot side covered to cook them fast. I slow cooked roast all day uncovered. Just kept turning the roast over. Next time the plan will be to not cover.

I'm guessing it turned out fork tender?

I'm a roast fan but always cook them in a crock pot or oven. May have to change things up a bit and try something new.

Yeah, used a wood spoon to cut it.

Nice. Love the color, good job man.

Next time I'll also throw garlic/onions on with roast at same time, very high heat. I gave garlic/onions head start today and it don't need it.

Garlic burns quick so I never add until towards the end if temp is up, but in many dishes I really like the flavor of yellow onions cooked down dark/caramelized in butter (not burnt). I don't just do this in gumbos etc I do the same for tacos, love that flavor. For some reason I never cook my onions down when I make a roast I just throw it all in and turn it on cause that's how Momma did it, reckon I'll try it.

Both look great

Ttt for the best thing I’ve ever cooked off here