Ingredients

The following ingredients have 9 Servings
  • PLAN/PURCHASE
  • 2 tablespoon(s) grapeseed oil
  • - salt, kosher variety, to taste
  • - black pepper, freshly ground, to taste
  • 3.5 - 4 pound(s) boneless chuck roast
  • 28 ounce(s) diced tomatoes with juice (2 cans)
  • 1/2 cup(s) dry white wine, or fresh chicken stock (not broth)
  • 6 - 8 clove(s) whole garlic, peeled
  • 1 teaspoon(s) gound cumin
  • 1/2 teaspoon(s) red pepper flakes, or to taste

Instruction

  • PREP/PREPARE
  • Gather your ingredients.
  • Place a rack in the middle position, and preheat the oven to 300f (150c).
  • Chef’s Note: If you cook it in the oven, it will take about 4 hours to braise; however, if you have more time, you can put it in your slow cooker, and let it cook for 8 to 10 hours.
  • Sprinkle some salt and pepper on all sides of the roast.
  • Add the grapeseed oil to a large heavy-bottomed pot, over medium-high heat.
  • Chef’s Note: This pot should be oven proof, with a tight-fitting lid.
  • Add the roast and sear on all sides, about 2 minutes per side.
  • Add the tomatoes, wine (or chicken stock), garlic, ground cumin, and red pepper flakes to the pot, and bring the pot up to the simmer.
  • Remove from the heat, and tightly cover.
  • Place in the preheated oven and cook, until the meat is nice and tender, about 3 – 4 hours.
  • Chef's Tip: After removing from the oven, allow it to rest for 15 minutes before slicing and serving.
  • PLATE/PRESENT
  • SERVING SUGGESTION
  • In the last 90 minutes of cooking, add some small potatoes, and carrots to the pot. When the dish is finished, cut the roast into cubes, and then serve with the veggies as a rustic stew.
  • Shred the roast with a couple of forks, and serve over long-grained white rice. Don’t forget to drizzle on some of that yummy sauce.
  • Cut into thick slices, and serve with some smashed taters. So yummy.
  • Slice thin, put it on some nice crusty bread, and serve with some good chips.
  • Keep the faith, and keep cooking.