- 6
Ingredients
- 1 4-5 lb. beef chuck roast
- 2 cloves garlic, one cut into 1/4-inch slivers, one chopped
- Kosher salt
- 1 Tbsp. beef fat or vegetable oil (I use avocado oil)
- 1 Medium onion, sliced into 1/2-inch slices
- 1 Bay leaf
- 4 Sprigs fresh thyme or 1/2 tsp. dried thyme
- 1 c. beef broth (or water)
- 2 c. torn kale leaves (center rib removed), packed
- 4 Medium carrots, peeled, trimmed, cut into 2-inch pieces
- 1 Tbsp. freshly grated horseradish (or more to taste)
Preparation
Step 1
Preheat oven to 250 degrees F. With a small, sharp knife, cut several evenly-spaced holes in roast. Push garlic slivers into holes. Sprinkle roast on all sides with salt.
Set a Duch oven over medium-high heat and add oil. When oil is hot, brown roast thoroughly on all sides. Set browned roast on a plate and add onions to the pan. Sauté for 1 minute, then add chopped garlic, bay leaves, and thyme. Nestle roast back into the pan, atop the onions, and add broth to the pan. Bring to a simmer, cover, and transfer pan to the oven.
Bake roast for 1 1/2 hours. Remove cover and tuck kale leaves and carrots around the roast, pushing vegetables down into the pan juices. Sprinkle vegetables lightly with salt, cover pan, and return to the oven. Bake for one more hour or until roast and vegetables are very tender.
Transfer roast to a cutting board and vegetables to a bowl, leaving pan juices in pan. Remove and discard bay leaf and thyme sprigs. Bring pan juices to a simmer over medium heat and stir in horseradish. Simmer for 1 minute. Season with salt if needed.
Slice roast and serve with vegetables and pan sauce.