NEVER Cook a Chuck Roast Like This Again — Try This Old Butcher Trick

So many people have given up on pot roast because it always comes out dry, gray and stringy. That was never your fault. After 41 years behind a meat counter, Hank shares the 10 pot roast mistakes he watched folks make, and the old farm trick that turns the cheapest roast in the meat case into beef so tender you can cut it with a fork. You'll learn which chuck roast to buy (hint: the messy one), why a bigger roast cooks better, when to salt it, how to sear it properly, how to build rich gravy from the pan, how much liquid to add, how to tell when it's truly done, when to add the vegetables, and why you should never slice it straight out of the pot. In this video: - How to pick the best chuck roast at the store - Why you should buy at least 3 pounds, and tie it - Salting the night before - Searing every side deep brown - Turning the brown bits into gravy - Braise, don't boil: how much liquid to add - The mistake that ruins more pot roasts than any other - When to add the potatoes and carrots - Why resting the roast matters - The old farm trick: low oven, heavy lid, and walk away 👉 Subscribe for more old butcher tricks and kitchen wisdom: https://www.youtube.com/@HankElleryKitchen?sub_confirmation=1 💬 What did your family serve with Sunday pot roast? Tell Hank in the comments. Watch next: Add THIS to Ground Beef Before Cooking: [link to Video 2] Hank's Kitchen shares traditional kitchen wisdom from an old butcher's counter. Hank is an AI-generated character. #potroast #chuckroast #butchertips