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Spicy Pot Roast

Ingredients

  • 1/2 cup olive oil, divided
  • 1 (4-pound) boneless chuck roast, trimmed
  • 4 teaspoon Kosher salt, plus more to taste
  • 1 teaspoon black pepper, plus more to taste
  • 2 oranges, divided
  • 1 medium yellow onion, thinly sliced
  • 2 cups unsalted beef stock or water
  • 1 (28-ounce) can whole peeled San Marzano plum tomatoes, crushed
  • 3 whole Calabrian chiles in oil, divided
  • 1 large sweet potato, peeled & cut into 1-inch pieces
  • 1 pound celery root, turnips, or rutabagas, peeled & cut into 1-inch pieces
  • 1/2 cup packed chopped fresh flat-leaf parsley
  • Crusty bread, for serving

Cooking Instructions

Step 1: Preheat oven to 300 degrees F.  Heat 1/4 cup oil in a large Dutch oven over medium-high.  Season chuck roast with salt and pepper.  Add chuck roast to Dutch oven, and sear, turning occasionally, until browned on all sides, 15 to 20 minutes.  Transfer to a plate and set aside.

Step 2: Scrub 1 orange and cut into 8 wedges; discard seeds and core and set aside.  Add onion to Dutch oven; cook over medium, stirring and scraping bottom of pan often with a wooden spoon, until onion is soft and translucent, about 8 minutes.  (Add 1/4 cup water while cooking onion if too many browned bits accumulate.)  Add beef stock, tomatoes, 1 chile, and orange wedges; bring to a boil.  Return chuck roast and any accumulated juices to Dutch oven; bring to a simmer over high.

Step 3: Cover and transfer to preheated oven; braise 1 hour and 30 minutes.  Uncover and stir in sweet potatoes and celery root.  Return to oven and braise, uncovered, until meat and vegetables are tender but not falling apart, 1 hour to 1 hour and 30 minutes.  Remove from oven and let rest 15 minutes.  Transfer chuck roast to a work surface; shred into large pieces.  Skim off fat from Dutch oven, and discard.  Return shredded beef to Dutch oven.

Step 4: While meat rests, zest remaining orange to equal 1 tablespoon zest and squeeze to yield 3 tablespoons juice.  Finely chop remaining 2 chiles to equal 1 tablespoon.  Stir together parsley, orange zest & juice, chopped chiles, and remaining 1/4 cup oil; season with salt and pepper to taste.  Divide roast mixture evenly among bowls then top with parsley mixture.  Serve with crusty bread.

Enjoy this spicy pot roast from Food&Wine!