Braised Chuck Roast

Ingredients

• 4 lb Boneless Chuck Roast (Bone-in works too)
• 4 tsp Kosher Salt
• 2 tsp Black Pepper
• 2 tbsp Avocado oil (or any neutral oil)
• 3/4 of the Spice Blend mixture below
• 1/2 tbsp All-spice Powder
• 1 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1/2 tsp Aleppo pepper (*Chili powder for a substitute)
• 1/2 tsp Onion Powder
• 1/2 tsp Turmeric
• 1 Cinnamon Stick
• 2 Onions, sliced
• 1 tbsp Tomato Paste
• 8 Garlic cloves, peeled
• 4 Bay Leaves
• 3 Cardamom pods
• The rest of the spice blend mixture
• 4 cups Vegetable broth

Instructions

1. 1

   Preheat oven to 325 F. Grab an oven safe dish with a lid. If you do not own one, then you will use a skillet to sear the meat and a baking dish with aluminum foil to braise the roast.

2. 2

   Chuck roast should be at room temperature for the most optimal tender roast. To achieve this, let the roast sit out for about an hour before planning to cook rather than grabbing it straight from the fridge to braise.

3. 3

   Pat down the chuck roast to remove any excess moisture with a paper towel. Season both sides generously with salt and pepper. Also, season both sides with 3/4 of the spice mix.

4. 4

   Add the neutral oil to your dutch oven and on high-heat sear the roast on all sides to achieve a beautiful crust. Remove and set to the side.

5. 5

   Add the onions and garlic to the dutch oven along with the tomato paste and let it cook for a few minutes.

6. 6

   Place the roast back in the pan on top of the onions and the rest of the spice blend.

7. 7

   Pour the vegetable stock, and add the aromatics such as the cardamom pods, bay leaves, and cinnamon stick.

8. 8

   Cover the roast and bake for an hour per lb so in this case approximately 4 hours.

9. 9

   Once beef is for tender, feel free to shred it or cut into smaller pieces and stir in with the juices.

10. 10

    Serve over mashed potatoes, rice, taco, or in a pita with fixings!