A fork-tender and juicy chuck roast cooked in a cast-iron skillet, Served with Brussel sprouts and carrots this is a favorite old-fashioned easy pot roast dinner.
Preheat the oven to 300° F. In a small bowl mix together the garlic powder, onion powder, salt, pepper, and brown sugar. Dry and pat the roast and rub both sides with the seasoning mix.
Heat oil in the cast iron skillet (or heavy dutch oven) and sear the chuck roast for about 2-3 minutes on both sides then place onion under the roast to lift it slightly off from the bottom of the pan.
Pour the beef broth, water, and Worcestershire, over the roast and arrange garlic, carrots, and Brussels sprouts around the roast.
Tent the pan with aluminum foil and cook for 2 hours, basting halfway through.
Notes
For a tender juicy oven, roast using enough braising liquid in the pan and baste every 30 minutes.
Searing the meat helps to enhance the flavor of the dry rub.
The roast can be made in a covered dutch oven or slow cooker
Slow Cooker:* if using a slow cooker set it on low and cook for 6 hours