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Oven Braised Chuck Roast

🇱🇧 Lebanon

Servings: 8 Prep: 10 minutes Cook: 4 hours 30 minutes Total: 4 hours 40 minutes

Ingredients

  • 5 pounds bone-in chuck roast (boneless works too)
  • 4 teaspoons kosher salt
  • 1 1/2 teaspoons pepper
  • 1 tablespoon avocado oil
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon clove
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cardamom
  • 1/2 teaspoon coriander
  • 3 small onions, sliced
  • 1 teaspoon salt, for the onions
  • 6 cloves garlic, smashed, peel on
  • 1 tablespoon apple cider vinegar
  • 3 large bay leaves
  • 4 cups water
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 tablespoons water
  • 1 tablespoon apple cider vinegar

Steps

  1. Preheat oven to 325°F. Season the chuck roast with salt and pepper on both sides; let it come to room temperature before cooking.
  2. Heat oil in a large dutch oven and sear the chuck on all sides until a deep brown crust forms. Remove and set aside.
  3. Add sliced onions and salt to the pot; cook a few minutes until softened.
  4. Combine the spices and add to the onions; cook 4-5 minutes.
  5. Add smashed garlic, apple cider vinegar, and bay leaves. Pour in the water and scrape the bottom of the pot.
  6. Return the chuck roast to the pot, cover tightly, and bake for 3 to 4 hours until falling apart tender.
  7. Remove the chuck roast and keep warm. Strain the vegetables from the liquid and return the liquid to the pot over medium heat.
  8. In a bowl, whisk together cornstarch and water to make a slurry.
  9. Pour the slurry into the pot with the cooking liquid, add apple cider vinegar, and whisk. Simmer until thickened, then adjust salt and pepper to taste.
  10. Serve the chuck roast over mashed potatoes, drizzled with the gravy.

Source: www.hungrypaprikas.com