Greek Pot Roast

A beautifully marbled, organic, grass-fed chuck roast from Primal Pastures Farm … stuffed with a ton of garlic… braised in red wine, tomato sauce, a pinch of cinnamon, touch of clove and some dried oregano … sounds heavenly, right?! It IS.
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I’m super into braised meat these days… and this fall-apart beauty totally hits the spot… I love to serve it over steamed then puréed cauli with a little butter or ghee and goat cheese stirred in… so creamy and dreamy! Also delicious over traditional mashed potatoes or even pasta.
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Adapted from my koumbara Alexis’s family recipe, once you try this, it’ll go into your life long recipe stash, for sure

Ingredients

• 3lb chuck roast
• 6 cloves garlic, sliced in half length-wise
• salt and pepper
• 3 tablespoons avocado or grape seed oil
• 1 sweet onion, chopped
• 1/2 cup red wine
• 2 15oz cans tomato sauce
• 2 tablespoons apple cider vinegar
• 1/8 teaspoon ground clove
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon allspice

Directions

With a pairing knife, make small slits on the top and bottom of the chuck roast, and stuff with sliced garlic. Heat a dutch oven to medium-high heat. Season the roast generously with salt and pepper and brown well, about five minutes per side. Remove roast and set aside. Pour off all but 1-2 tablespoons of fat. Add onions and sauté until soft and caramelized, about 10 minutes. Deglaze with red wine and reduce until liquid is almost gone. Add tomato sauce, apple cider vinegar, and spices and bring to a boil. Reduce to a simmer and add roast back to pot. Cover and braise for 1.5-2.5 hours until falling apart, turning each hour.

Kali Orexi! (Greek for bon appetit) xo

In good food and good health,

Chef Katherine