Savory Harissa Beef Chuck Roast
Rated 5.0 stars by 2 users
Category
Entree
Cuisine
Americana
Servings
6
Cook Time
2 hours
Over the winter months we eat a bunch of one pot meals, and this Savory Harissa Chuck Roast is a repeat performance.
The Magical Mop and Somethin' To Beef About go really well together - it's a staple combo in our house and here is where it really shines. The vinegar in the mop will tenderize and tangify the whole dish while Somethin' To Beef About lays down a depth of flavor that will leave that pot empty.
Bundle up and bowl up - its pot roast season!
Brian Leigh
Ingredients
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3-4 lb chuck roast
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2 tbsp Somethin’ To Beef About
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½ cup The Magical Mop
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4 tbsp unsalted butter, padded
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1 tbsp olive oil
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1 cup beef broth
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2 large potatoes, or a bag of small young potatoes
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4 medium banana peppers
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1 medium onion
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1 preserved lemon - optional
Directions
Preheat your oven to 300 degrees.
Seasoning the chuck roast with Somethin’ To Beef About, applying liberally to coat. Set aside.
Prepare the vegetables, chopping the potatoes, peppers and onions to approximately ½ inch pieces. Set aside.
In a dutch oven or tagine, add olive oil and butter and bring to a medium-high heat. Once the butter is bubbling, sear the chuck roast on all sides until a nice crust is formed.
Remove the chuck roast and add the vegetables, cooking on medium-high for 5 minutes.
Stir the vegetables to break up the fond that has formed and deglaze with the beef stock, scraping up all that flavor.
Add chuck roast, along with the juices to the pot, laying it directly on top of the vegetables.
Pour the Magical Mop over the roast and add 3 pads of butter on top of the meat.
Cap the dutch oven and place it in the 300 degree oven for 2 hours, until the roast is fork tender.
Enjoy!
Recipe Note
Remember, don't scrape up your dutch oven using metal - get some wood utensils!
You may have noticed that my cooking vessel was a tagine. If you have one, adjust the cooking time for about 1.5 hours.
