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Dry-rub them
pan searing
or go Korean with a slow-simmered stock
What you'll find is buttery
browns evenly
Grass-Fed Chuck Roast Smoked Sausage Dry-rub themThe undisputed king of the slow cooker. Cut from the shoulder, the chuck roast is a thick, well marbled piece of beef made up of several muscles and plenty of connective tissue that breaks down into silky, rich gelatin over a long cook. Braise it in the oven with onions and root vegetables, throw it in the Dutch oven with red wine and stock, or let the slow cooker do the work while you're gone all day. It shreds, it slices, it makes the house smell
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