Submitted by Kimberly Keiter of 4 Corners Ranch, how we make our chuck roasts!
2.5 - 3# bone in Chuck Roast from 4 Corners Ranch
Harissa Olive Oil from Zi Olive
Aged Cabernet Sauvignon Balsamic Vinegar from Zi Olive
Spicy Verde seasoning from Olde Virden's Red Hot Sprinkle
Salt & Pepper
Chopped celery, kohlrabi, potatoes, onions, carrots, etc.
3 cups water (in 2 and 1 cup quantities)
Pre-Heat oven to 225
In a large roasting pan (with lid), coat the bottom of the pan lightly with Harissa Olive Oil. Place the thawed roast in the center (no rack) and flip to coat both sides with the oil. Add 1/8 cup of ACS Balsamic Vinegar to 2 cups water and cover the roast with this mixture. Sprinkle roast lightly with Spicy Verde, salt and pepper. Cover and place in center rack of over for 6 hours. After 6 hours, add remaining cup of water (or more if desired) and chopped vegetables, turn the heat to 275 and re-cover. Cook for additional 2 hours or until veggies are tender. Let stand about 20 min and the roast will pull apart.