“My dad’s pot roast.”
- 5-6 lb boneless chuck roast (best when cut from chuck roll.
- 2 tbsp of olive oil
- Black pepper
- 6 garlic cloves
- 1 large yellow onion, diced
- 5 peeled carrots, chopped 1/2″
- 5 ribs of celery, chopped 1/2″
- 1 roasted jalapeno, finely chopped
- 1 cup white vinegar
- 3 tbsp of honey
- 1-1/2 cups of salsa fresca
- 2 cups beef broth
- Parsley and orange zest for garnish
Rub roast down with olive oil and sprinkle on thyme, salt and pepper.
Heat 2 tbsp. Of olive oil in large braising pot. When hot, turn stove top to medium heat and brown chuck roast on all sides. When browned thoroughly, remove roast and reserve on platter. In same braiser, add onions, carrots, celery, garlic and jalapeno pepper. Cook until tender. Now add roast, salsa, honey, white vinegar and beef broth to braiser. Stir gently and bring to a boil. Remove from heat and cover braiser. Place in oven and cook covered for approx 1-2 hours or until tender. When done, gently remove roast from braiser and cover with foil to keep warm. Heat remaining liquid and vegetables in braiser on stove. (do not strain!) slowly thicken with flour-water mixture to make “west virginia style” gravy. Slice the roast approx ½” thick across the grain and top with gravy. Garnish with chopped parsley and a light sprinkle of orange zest. Serve with mashed potatoes or roasted reds. Enjoy!
Keep on cookin’
Darren Hill – Certified Meat Products