Humble chuck roast with root vegetables gets deep flavor from shallots, garlic, surprising herbs, and mustard.
- 1–2 tablespoon bacon fat, lard, or coconut oil
- 1 3-5 pound chuck roast, bone in or boneless
- 4 shallots, peeled and cut in half
- 5 cloves of garlic, peeled
- 3 sprigs of fresh thyme or a teaspoon of dried
- 3 bay leaves
- 1 teaspoon whole coriander seeds
- 3 cups of beef or chicken stock
- 1 tablespoon apple cider vinegar
- 4 medium carrots, cut into large chunks
- 1 pound potatoes, cut into equal size chunks
- 1 tablespoon whole grain mustard
- Salt and pepper to taste
- Preheat oven to 300 degrees.
- Melt 1 tablespoon fat in dutch oven over medium heat. Salt roast liberally and brown for 10 minutes, flip and brown other side for 10 minutes.
- Remove meat and set aside. If pan is dry, add more fat.
- Add shallots and garlic and cook, stirring frequently, until slightly carmelized.
- Add thyme, bay leaves, and coriander and cook until fragrant.
- Add stock and vinegar to pan to deglaze. Use wooden spoon to loosen browned bits and bring to a simmer.
- Return meat to pan. Cover and place in oven for 2 1/2 hours.
- Carefully turn roast over (it will begin to be falling apart at this point) and add root vegetables to pan. Cover and return to the oven for another 1 to 1 1/2 hours (for a total cooking time of 3 1/2 to 4 hours), until the vegetables are very soft and the meat is falling apart.
- Remove the meat and vegetables to a serving platter. Add mustard to sauce and adjust seasonings to taste. Pour sauce over meat and vegetables and serve.
- Prep Time: 30 mins
- Cook Time: 3 hours 30 mins
- Category: main dish