Part 2/6:
Cutting and Seasoning the Meat
Next up, Rachel tackles a 2.5-pound chuck roast, slicing it into 1.5-inch pieces— just the right size to ensure tenderness without losing too much during cooking. She liberally seasons the meat with salt and pepper, setting the stage for a robust flavor profile.
Searing the Beef
The true magic begins when Rachel sears the seasoned meat in a hot cast iron skillet coated with olive oil. She emphasizes the importance of not overcrowding the skillet, allowing each piece to achieve that perfect golden crust. After browning, the beef is set aside, and Rachel cleverly deglazes the skillet with some broth to capture all those delicious browned bits, which she saves for later use.