Braised Arm Roast

1 (3 to 4 pound) chuck arm roast (commonly labeled as chuck arm, pot roast, arm roast)

1 tablespoon ground black pepper

1 tablespoon fine sea salt

1 tablespoon onion powder

To prepare, remove the roast from its packaging and place on a large plate; pat dry with a paper towel. Sprinkle seasonings over roast; massage into all sides. Cover with an inverted bowl; set aside at room temperature for 30 minutes before continuing. Place an oven rack in the lowest position; preheat to 250°F Convection (verify with an oven thermometer). Meanwhile… Drying the surface assists browning and helps the seasonings adhere. Taking the chill off promotes even braising. Internal oven thermostats are often improperly calibrated. To prepare, remove the roast from its packaging and place on a large plate; pat dry with a paper towel. Sprinkle seasonings over roast; massage into all sides. Cover with an inverted bowl; set aside at room temperature for 30 minutes before continuing. Place an oven rack in the lowest position; preheat to 250°F Convection (verify with an oven thermometer). Meanwhile… Drying the surface assists browning and helps the seasonings adhere. Taking the chill off promotes even braising. Internal oven thermostats are often improperly calibrated.

¼ cup butter, cut into several pieces

2 large yellow onions, chopped

3 bay leaves (sweet laurel)

¼ cup beef broth

Directions at confidentinthekitchen.com

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