Its a stormy night here in Indiana. I’ve already spent some of the evening hiding under my stairs as a funnel cloud spun over Yorktown. No confirmed touchdowns, but several reports of damage have already come through. A transformer blew just east of my house, and unfortunately, a fatality was reported in Madison County when a tree landed on a campground in Mounds Park. My thoughts and prayers go out to the family and friends of that victim.
However, before all this nasty weather hit, I started an amazing meal. I’ve had a few chuck roasts in my deep freeze for awhile, but did not really know what to do with them. After this recipe, there is no problem in that area anymore!
This meal takes awhile, but it is soooo worth it. This was just amazingly delicious. The marinade and slow, long braising made a normally tough cut melt into my mouth. And the gravy that resulted from the braise was so savory and delicious. I cleaned the pan with dinner rolls.
Marinated Chuck Roast
Adapted from Food for a Hungry Soul
3-4 lb chuck roast
1 tsp pepper
1 tsp oregano
1/2 tsp nutmeg
1 tsp salt
1 tsp country dijon
1/3 cup rice wine vinegar
1/4 cup ketchup
2 Tbsp EVOO
1/2 cup brown sugar
3 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1 cup Zinfindel
6 cloves garlic, smashed
Mix all ingredients together in a large bag or container. Marinate chuck roast for 3-4 hours.
Remove roast from marinade and let it come to room temp. Preheat oven to 350. Preheat large saute pan/skillet over med-high heat.
Sear both sides of roast–only about a minute on each side.
Pour marinade over meat and roast in oven for 1 hour.
Let the roast rest for 15-20 minutes before slicing. While the meat is resting, put pan back on stove and let remaining sauce reduce.
Slice thinly against the grain. Serve with gravy and simple roasted vegetables.