You don’t have to use an oven all the time. You can slow-cook this in an electric skillet, though moderately on low heat, right above the simmer mark on the dial. That would be 260, to be exact.But first, sear on the highest heat in virgin coconut oil, the dial set at 420 degrees. Do both sides and don’t be too concerned about the edges since the skillet is shallow, but if you want to, hold the meat up with strong tongs and sear the edges of the chuck roast. I’m up for that, aren’t you? Just a few minutes…
Use virgin coconut oil since you will have a “sauce” from the meat that a good stiff bread can be dipped nicely into with every other bite of meat. This way, you’re not slurping down grease that is just grease in each bite of food. Virgin coconut oil is incredibly healthy.
For this particular way of cooking a roast, I don’t want to season the meat before searing, just so it doesn’t toughen from the salt to a considerable degree–the slow-cook method in the electric skillet is not as long of a cooking time as would be in an oven, so the more tender it can be made, the better. Got to be careful with the planning aspect.After the roast has been seared on all sides, remove from the skillet and set aside; cover to keep warm.
Add more virgin coconut oil if needed, and sauté onion, then add mushrooms; lastly add fresh thyme, chopped garlic, and Montreal steak seasoning. I want to keep the garlic from getting too done at this stage, to keep it from tasting bitter if cooked too long.
When mushrooms and onion slivers are cooked satisfactorily, pour into the skillet a good amount of Frank’s RedHot and a small amount of water. Too much liquid will not allow the meat to be as tender as it could be, so be careful with the amount of water that is added. It’s much thinner than the hot sauce, so the water is what you need to be careful of; and it will thin the hot sauce–of course.Immediately lay the chuck roast down and cover it with the lid unvented. Keep the vent closed. Check on the meat periodically and add just a little of water and hot sauce at a time when needed. Turn the meat over in the skillet and put the lid back on to continue slow-cooking.Let it reach this point of blackening with the lid on at 260 degrees on the dial, still having checked it periodically, and still adding a little bit of water and hot sauce.Remove the meat from the skillet and let set for 15 minutes covered with aluminum foil, then cut against the grain for tender cuts. Remove all fat from the meat. Before you do this, turn the electric skillet down to warm setting so it doesn’t continue to cook up the saucy liquid in the skillet.Transfer meat cuts into the skillet and add water. Cook down some more to slightly thicken to the right consistency of liquid desired to dunk crusty bread into to eat with the meat. Taste for adjustment of seasonings before serving.A good baguette will do great in the liquid, plus fresh thyme and kohlrabi blooms for a garnish. skillet- grilled flowered meat