Tender Pot Roast

3 mins
Serves 4
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Directions

  1. 1Pat the 3.5 pounds chuck roast dry with a paper towel. Season with kosher salt and pepper.
  2. 2Pat the 3.5 pounds chuck roast dry with a paper towel. Season with kosher salt and pepper.
  3. 3Pat the 3.5 pounds chuck roast dry with a paper towel. Season with kosher salt and pepper.
  4. 4Heat a dutch oven on medium heat and add 2 tablespoons of avocado oil.
  5. 5Heat a dutch oven on medium heat and add 2 tablespoons of avocado oil.
  6. 6Heat a dutch oven on medium heat and add 2 tablespoons of avocado oil.
  7. 7Sear the chuck roast on both sides, until golden brown. Remove from the pot and set aside.
  8. 8Sear the chuck roast on both sides, until golden brown. Remove from the pot and set aside.
  9. 9Sear the chuck roast on both sides, until golden brown. Remove from the pot and set aside.
  10. 10Add the fennel, Spanish onion, and garlic to the pot. Sautee for 3 minutes, until lightly caramelized.
  11. 11Add the fennel, Spanish onion, and garlic to the pot. Sautee for 3 minutes, until lightly caramelized.
  12. 12Add the fennel, Spanish onion, and garlic to the pot. Sautee for 3 minutes, until lightly caramelized.
  13. 13Add 1 cup of water and 3 tablespoons of Worcestershire sauce to the pot.
  14. 14Add 1 cup of water and 3 tablespoons of Worcestershire sauce to the pot.
  15. 15Add 1 cup of water and 3 tablespoons of Worcestershire sauce to the pot.
  16. 16Add 1 bundle of thyme and return the seared beef to the pot.
  17. 17Add 1 bundle of thyme and return the seared beef to the pot.
  18. 18Add 1 bundle of thyme and return the seared beef to the pot.
  19. 19Cover the pot with water, until the roast is almost fully covered
  20. 20Cover the pot with water, until the roast is almost fully covered
  21. 21Cover the pot with water, until the roast is almost fully covered
  22. 22Put the pot in the oven at 325 degrees for 3-3.5 hours.
  23. 23Put the pot in the oven at 325 degrees for 3-3.5 hours.
  24. 24Put the pot in the oven at 325 degrees for 3-3.5 hours.
  25. 25Remove the thyme from the pot.
  26. 26Remove the thyme from the pot.
  27. 27Remove the thyme from the pot.
  28. 28Shred the cooked beef with tongs and set aside.
  29. 29Shred the cooked beef with tongs and set aside.
  30. 30Shred the cooked beef with tongs and set aside.
  31. 31Use an immersion blender to puree the sauce.
  32. 32Use an immersion blender to puree the sauce.
  33. 33Use an immersion blender to puree the sauce.
  34. 34Pour the sauce over the shredded beef. Garnish with parsley.
  35. 35Pour the sauce over the shredded beef. Garnish with parsley.
  36. 36Pour the sauce over the shredded beef. Garnish with parsley.

Ingredients

  • 3.5 pounds chuck roast
  • 3.5 pounds chuck roast
  • 3.5 pounds chuck roast
  • 1 kosher salt
  • 1 kosher salt
  • 1 kosher salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 2 tablespoons avocado oil
  • 2 tablespoons avocado oil
  • 2 tablespoons avocado oil
  • 1 fennel
  • 1 fennel
  • 1 fennel
  • 1 Spanish onion
  • 1 Spanish onion
  • 1 Spanish onion
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons Worcestershire sauce
  • 1 bundle thyme
  • 1 bundle thyme
  • 1 bundle thyme
  • 1 parsley
  • 1 parsley
  • 1 parsley

Equipment

knifecutting boarddutch oventongsimmersion blender
Tender Pot Roast | Clip Recipe