Name: Union Missouri Fair Meat
Prep time: 10 min
Cook time: 210 min
Ingredients: 4 Lbs Beef chuck roast. (I had two roast at approximately 2.3LBS each); Coarse Salt (Salt both sides of roast well); Coarse ground pepper (Sprinkle pepper on both sides of roast); 2 Packets French Onion soup mix (dry); 1 medium Sweet onion (Optional); 1 Clove Garlic--diced; 3-4 Cups Beef broth--unsalted or low sodium

Union Missouri Fair Meat

A great ground beef roast recipe

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Prep Time 10

Cook Time 3 30

Course Main Course

Cuisine Missouri

Servings

Equipment

Dutch Oven, slow cooker, etc—something around 6-8 quarts
Large serving forks, strainer, heavy aluminum foil, meat grinder, large bowl, fat skimmer if you have one.

Ingredients

4 Lbs Beef chuck roast. I had two roast at approximately 2.3LBS each
Coarse Salt Salt both sides of roast well
Coarse ground pepper Sprinkle pepper on both sides of roast
2 Packets French Onion soup mix (dry)
1 medium Sweet onion Optional
1 Clove Garlic–diced
3-4 Cups Beef broth–unsalted or low sodium

Instructions

Pre-heat oven to 300F
Set roast(s) out on counter (remove packaging) for about 30-40 minutes to temp the meat for cooking. You don't want to cook cold meat as it will cook unevenly.
Salt and pepper the roast well. Put roast into the dutch oven, stew pot or whatever you're using. You DO NOT BROWN the roast. Pour the french onion soup mix over and around the roast(s). Add sliced/rough chopped sweet onion. Add in enough beef broth to where it is about 3/4 the way up the side of the roast(s) Cover the dutch oven, stew pot, etc with a heavy sheet of aluminum foil and put lid onto of the foil to create a TIGHT seal. Put roast into the oven, turn temp down to 275 and set timer for 2 hours.
After the 2 hours, check roast and then continue cooking for at least another 30 minutes. It's all about low and slow cooking. Meat should be tender and around 170-180 internal temp. Remove from oven. Remove meat from pot/dutch oven and rest for 10 minutes. While meat is resting, strain out the au jus to remove all the onions, etc. Save the au jus!!
Grind the meat using your meat grinder. You want to use the largest setting or largest holes. See photo.
Add your ground meat back into the dutch oven/pot and pour some of the au jus over the meat. You DON'T want it soupy, just enough to sort of moisten the meat. Reserve any leftover au jus for later if you need it or for making a beef broth based soup/stew etc.
If you can let this sit in the frig for one day to intensify the flavors that's great. If not serve on slider rolls or hamburger buns.
I have added photos for the process below, with the exception the the salting n peppering of the meat. Forgot to show that.