Muelle Roast

December 24, 2020
Created by Chef Casey Bowthorpe
6 hours 30 minutes
Serves 6-8
  • 1 Tbsp safflower, canola, or vegetable oil
  • 1 (3 1/2-4 lb) chuck roast trussed with marrow bones
  • 1 Tbsp freshly ground black pepper
  • 2 bay leaves, finely chopped
  • 2 Tbsp salt
  • 1 Tbsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried rosemary

Preheat oven to 300°.

Pat roast dry with paper towels. Let sit at room temperature.

To make the rub, in a small bowl, combine black pepper, crushed bay leaves, salt, garlic powder, thyme, rosemary, and oil to form a paste. Rub half of mixture on top of roast. Try to get some rub on sides between bones.

In a ovenproof, large, deep frying pan over medium high heat, add just enough oil to coat bottom of pan. Carefully add roast paste side down. While first side is searing, spread rest of paste on roast. After 3 minutes, carefully flip roast over, and sear on other side for 2 more minutes.

Transfer roast to oven and let cook. Let cook until a thermometer reaches 195°, about 6 hours. Remove from heat and let rest about 20 minutes. Serve meat and bones together.