Michelle’s Braised Salted Beef

Items needed:
Large fry pan (no nonstick coating‘s)
Large electric roaster
Shredding forks
Freezer containers

Ingredients:
Two jars Johnnys
Two jars Hienz beef gravy
Five large thick chuck roasts
Lawrey‘s seasoned salt
McCormick California blend garlic-salt
Butter
Olive oil

Additionally:
Equal parts vinegar and blue Dawn dish soap in spray bottle

Instructions:
Dump one container of Johnny’s In the bottom of a large electric roaster.

Sprinkle roasts on both sides with good amount of Lawry’s seasoned salt and McCormick California blend garlic salt.

Pan fry and Caramelize Crust on 5 large Chuck Beef Roasts with Butter and Olive oil on Med High Heat (No Non Stick Pans)

Place roasts in bottom of electric roaster and push all roasts to be tight with the sides. If everything is scrunched in there that’s even better! (The heat will create burnt ends on the sides of the roasts that are touching the roaster and create a deeper flavor).

In caramelization fry pan, deglaze with half a can of Johnny’s. Pour over roasts in electric roaster.

Cover roasts with two cans of premade Heinz beef gravy.

Cover and cook at 200° for 12 hours. (I put this on after dinner all night, and finish the next day).

Cock lid on roaster and increase temperature to 225°.

Cook for another 3 to 4 hours until juice is reduced and thick. (You may baste roasts during these 3-4 hours to keep from drying, but will have a crust of gravy on top and look dry. )

When finished cooking, let cool for 30 minutes with lid off in pan.

Remove roasts one at a time onto a plate and separate/shred beef fibers from fat and sinew.

Place only beef meat back into the roaster and coat the beef with the remaining juice/ gravy.

Put an airtight containers and freeze. I like to use the smallest Ziploc freezer containers which are enough for two sandwiches each. Keeps for one year in the freezer.

Microwave to reheat or place in crockpot with low-sodium beef broth to reheat for a crowd.

Tastes even better with reheating!  Great for serving to a crowd!

Costs about $100 per batch to make and makes 30-40 servings. Serve on small hamburger buns. You can serve it with mayonnaise, miracle whip, or creamy horseradish for an extra kick.  Be mindful of adding any extra salt. It will already be very salty!

Special note: to clean roaster and frypan easily, combine equal parts blue Dawn dish soap and vinegar in a spray bottle. Spray combination on metal and let sit.  ( if super stuck on burnt, may add water and reheat pan) Debris with kitchen brush and wash normally.

If this ends up tasting like a pot roast, you did it all wrong!  🤪 Lol The key is low and slow and then higher temp to create braised flavor.  I have tried this recipe in a cast-iron pan in the oven, a roaster in the oven, and in a crock pot, but I have not found the same results in deepness flavor and fall apart moist texture.

If you have been lucky enough to have my salted braised beef, you know that all of this work and time is worth it! 🤣😍😉

Happy braising!

Embrace the journey!