We are always looking for new ways to prepare chuck or rump roasts. This dish offers some new flavors as a pot roast style meal. Don’t skip the crusty bread for dipping!
Ingredients:
½ cup olive oil, divided
1 (2-3 lb) BRB chuck or rump roast
5 teaspoons kosher salt, plus more to taste
2 teaspoons black pepper, plus more to taste
2 oranges, divided
1 medium yellow onion, thinly sliced
2 cups beef stock or water
1 (28 ounce) can San Marzano tomatoes, crushed
5-6 whole Calabrian chiles in oil, divided
1 large sweet potato, peeled and cut into 1 “ pieces
1 lb celery root or turnips, peeled and cut into 1 “ pieces
1 cup packed, chopped, fresh, flat leaved parsley
Crusty sourdough bread, for serving
Directions:
Preheat oven to 275° F.
Heat ¼ cup olive oil in a large Dutch oven over medium-high. Season the roast with salt and pepper by rubbing it on all sides. Add roast to Dutch oven and sear turning every 2 minutes, until browned on all sides. Transfer roast to a plate and set aside. (If in a hurry, you can skip the searing step and just season the roast.)
Scrub one orange and cut into 8 wedges; discard any seeds and the core. Set aside. Add onion to Dutch oven and cook over medium, stirring and scraping bottom of pan with wooden spoon, until onion is soft and translucent, about 7-8 minutes. Add beef stock, tomatoes, 2 chilies, and orange wedges; bring to a boil. Add roast to pan; bring to a simmer over medium-high heat.
Cover and transfer mixture to preheated oven. Braise 75-90 minutes. Uncover and stir in sweet potato and celery root or turnips. Return to the oven and cook uncovered until meat and vegetables are tender but not falling apart. Most likely 60 to 75 minutes.
Remove from oven and let rest for 10 minutes. Transfer roast to a work surface and shred into medium size pieces. Skim off fat from Dutch oven, if any, and discard. Return shredded beef to Dutch oven. Remove orange wedges from the Dutch oven and discard.
While the meat and veggies are resting, zest remaining orange to equal 1 tablespoon zest and squeeze to yield 3 tablespoons of juice. Finely chop parsley and the 3 remaining chillies. Stir together parsley, orange zest, orange juice, chopped chillies and remaining ¼ cup olive oil. Season with salt and pepper to taste.
Divide roast mixture evenly among bowls; top with parsley mixture. Serve with crusty bread. Enjoy!