Holiday Dinner Chuck Roast

• 总时间: 4 hours 26 minutes

配料

1 boneless beef chuck roast (about 4 lbs)

salt and pepper to season (be generous!)

2 onions, cut into thick wedges

6-7 cloves of garlic

4 large sprigs of rosemary

4 sprigs of thyme

1 cup red wine

1 tbsp worcestershire

Mashed potates:

4 pounds yukon gold or russet potatoes

1 teaspoon of kosher sea salt + more to taste

4 ounces dairy-free sour cream (I used @foragerfoods) + more to preference

1/2 cup plain, unsweetened almond milk + more to preference

1/4 cup dairy-free butter (I used @miyokos creamery)

For the roast:

步骤

Preheat oven to 325.

Season the roast generously on both sides with salt and pepper. Add the roast to a baking dish and scatter the onions and garlic around the roast.

Cover (you can use foil if you don’t have a lid for your baking dish) and bake for 4 hours. In the last hour, add the herbs, submerging in the liquid.

Raise the oven heat to 425. Coat the roast in the rendered juices and place it back in the oven, uncovered, for 20 min.

Remove from heat and make the au jus by adding 1 cup of the rendered juices to a saucepan with the wine and worcestershire and bring to a simmer. Simmer, stirring often, for 5-7 min until slightly reduced.

Season with salt and pepper and pour into a serving vessel (you may need to skim some of the fat off the top). Serve the roast and onions with the au jus over mashed potatoes and ENJOY!!

MASHED POTATO RECIPE IN COMMENTS (and on my blog)*