Directions
- 1Pat the 3.5 pounds chuck roast dry with a paper towel. Season with kosher salt and pepper.
- 2Heat a dutch oven on medium heat and add 2 tablespoons of avocado oil.
- 3Sear the chuck roast on both sides, until golden brown. Remove from the pot and set aside.
- 4Add the fennel, Spanish onion, and garlic to the pot. Sautee for 3 minutes, until lightly caramelized.
- 5Add 1 cup of water and 3 tablespoons of Worcestershire sauce to the pot.
- 6Add 1 bundle of thyme and return the seared beef to the pot.
- 7Cover the pot with water, until the roast is almost fully covered
- 8Put the pot in the oven at 325 degrees for 3-3.5 hours.
- 9Remove the thyme from the pot.
- 10Shred the cooked beef with tongs and set aside.
- 11Use an immersion blender to puree the sauce.
- 12Pour the sauce over the shredded beef. Garnish with parsley.
Ingredients
- 3.5 pounds chuck roast
- 1 kosher salt
- 1 pepper
- 2 tablespoons avocado oil
- 1 fennel
- 1 Spanish onion
- 3 garlic cloves
- 1 cup water
- 3 tablespoons Worcestershire sauce
- 1 bundle thyme
- 1 parsley
Equipment
knifecutting boarddutch oventongsimmersion blender
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