Copycat Good Eats Chuck Roast Recipe

3      Reviews by:    Jason York   Copycat Good Eats Chuck Roast Recipe uses chuck roast, garlic, pearl onions, potatoes, mushrooms, carrots, salt, Herbs de Provence, black pepper, vegetable oil, tomato juice and red wine vinegar in creating this delicious roast beef recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Southern    Servings:6 Nutrition facts:821 calories30.9 grams fat Print Preview Rate This Recipe Prep Time:   8 Hours 35 Minutes Cook Time:   6 Hours Total Time:   14 Hours 35 Minutes

INGREDIENTS

• 3 to 4 lb. boneless chuck roast
• 6 cloves garlic, sliced
• 14 oz frozen pearl onions
• 15 oz baby red potatoes, halved
• 8 oz button mushrooms, halved
• 15 oz carrots, peeled and cut into 1-inch chunks
• 7 tsp kosher salt
• 1.5 tsp Herbs de Provence
• 1 tsp black pepper
• 2 tbsp vegetable oil or ghee
• 1 cup tomato juice
• 1/3 cup red wine vinegar

DIRECTIONS

• Heat oven to 250°F. Cut roast into 3 to 4 equal portions. Place a large Dutch oven over high heat for 2 minutes. Immediately salt roast with kosher salt. When pot is hot add 1 tbsp oil, butter or ghee. Add meat and brown 2 to 3 minutes per side, including edges. Don't crowd meat. After browning let rest 5 minutes.
• Turn heat to medium and add 1 tbsp oil, butter or ghee. Add 1/2 the mushrooms, 1/2 the carrots, 1/2 the wine, garlic, Herbs de Provence, pepper and remaining salt. Stir for 2 to 3 minutes or until smell of garlic. Add tomato juice and vinegar. Bring to a boil over med-high heat until liquid is reduced by 1/2; about 5 minutes.
• Add meat and any drippings to the Dutch oven, cover and place in oven for 2 hours. After 2 hours, add all of the potatoes and remaining mushrooms, carrots and onions.
• Place back into oven, covered, and cook until fork easily pushes into meat; 2 to 3 hours. Remove meat using tongs. Using slotted spoon or spider, remove vegetables. Strain juices and let sit 10 minutes. Fat will rise to top. Reduce liquid by 1/4 and then return to pot with meat and vegetables. Cover and rest at room temperature. Store in frig overnight. Remove from frig and place in cold oven. Heat oven to 350°F. Cook 45 to 60 minutes.

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