A slow, low braise turns a chuck roast into fork-tender beef with its own gravy.
Serves 4 to 6
Ingredients
- Big Bend beef chuck roast, 2.5 lb
- Chemical-free carrots, 2 lb
- Steel Pony white onions, 2 lb
- Organic celery
- Organic crimini mushrooms, 227 g
- Steel Pony fresh thyme, 1 bundle
- Organic diced tomatoes, 796 ml
- From your pantry: Oil, salt and pepper
Method
- Heat the oven to 300°F (150°C). Pat the roast dry, season it well with salt and pepper, and brown it on all sides in a hot Dutch oven with a little oil.
- Lift out the roast, then soften two chopped onions, two sliced celery stalks and the mushrooms in the same pot with a pinch of salt for five minutes.
- Stir in the diced tomatoes and 1 cup of water, then return the roast to the pot with four sprigs of thyme.
- Cover the pot and braise it for 2 hours. Add all the carrots, cut into chunks, and cook for another 45 to 60 minutes, until the beef pulls apart easily with a fork. If it still resists, give it another 30 minutes.
- Rest the roast for 10 minutes, then slice or pull it and spoon the vegetables and juices over the top.