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Oven Braised Chuck Roast (Easy & Fall Apart)
Serve over polenta with sautéed carrots
Ingredients
  • 5 pounds bone-in chuck roast, boneless works too
  • 4 teaspoons kosher salt
  • 1 ½ teaspoon pepper
  • 1 tablespoon avocado oil, or any other vegetable oil
  • subheading: FOR THE SPICE BLEND:
  • ½ teaspoon cinnamon
  • ¼ teaspoon black pepper
  • ¼ teaspoon clove
  • ½ teaspoon cumin
  • ¼ teaspoon cardamom (or nutmeg)
  • ½ teaspoon coriander
  • subheading: FOR BRAISING THE CHUCK ROAST:
  • 3 small onions, sliced
  • 1 teaspoon salt, for the onions
  • all of the spice mix
  • 6 cloves garlic, smashed, with peel still on
  • 1 tablespoon apple cider vinegar
  • 3 large bay leaves
  • 4 cups water
  • subheading: FOR THE GRAVY:
  • 1 ½ tablespoons cornstarch
  • 1 ½ tablespoons water
  • 1 tablespoon apple cider vinegar
Note: Ingredients may have been altered from the original.
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