- 4
Ingredients
- 2 lb blade-cut chuck roast
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp vegetable oil
- 9 oz frozen pearl onions, cooked to package instructions and drained
- 2 large carrots, peeled and chopped into 1-inch chunks
- 2 cloves garlic, sliced
- 1 cup tomato juice
- 1/3 cup red wine vinegar
- 2 large russet potatoes, rinsed, scrubbed, and cut into 1-inch chunks
- 2 tsp fresh thyme, finely chopped
Preparation
Step 1
Heat the oven to 250F.
Place a 12-inch cast-iron skillet over high heat for 2 minutes.
Meanwhile, make a big pouch with a double layer of heavy-duty aluminum foil and set aside.
Rub both sides of the meat with the salt and pepper and brown on both sides until golden brown, 2-3 minutes. Transfer the roast to the foil pouch.
Lower the heat to medium and add the oil, followed by the onions, carrots, and garlic. Stir constantly until the garlic is browned, slightly, 2-3 minutes.
Add the tomato juice and vinegar and bring to a boil, cook until the liquid is reduced by half, 3-5 minutes. Lift the roast with tongs and place half the potatoes and half the reduced mixture under then roast, then top with the remaining mixture and potatoes. Close the poucn, and wrap tightly in another complete layer of foil. Triple fold your seams so that the package is water-tight.
Place on the middle rack of the oven and cook for 3 1/2 hours, or unitl a fork pushes easily into the meat. (Just in case the pouch does spring a leak, place a half sheet pan on the lower rack). Remove from the oven and set the pouch aside, unopened, for at least 30 minutes. Serve with the vegetables, braising liquid, and a sprinkling of thyme.