This recipe is a modified version of my mother-in-law's crock pot roast. I used my Dutch oven pot and my oven got a REAL work out today! NOTE: this is a lazy-day-cook-slowly comfort meal; this is NOT your average quick weekday supper! But this is WORTH it! So plan a Saturday or Sunday to cozy up with loved ones and enjoy the beautiful aromas as this bakes slowly...hungry yet???
First, and foremost, let me say that if you have never BRINED anything before, this is a great time to start! My roast was juicy and fall-apart tender! Most people think of brining poultry. You can brine ANYTHING! And resting in a bath is the best way to impart moistness and extra flavor!
Here's how I did it...
For the brine: Mix 1 qt. cold tap, 1/4 c sea salt, 1/3 c brown sugar, 3 thyme sprigs
1 2.5-3 lb chuck roast, trimmed
2 large sweet onions, sliced
1 jar salsa verde
1 packet Italian salad dressing mix
1/2 packet Au Jus mix
1/2 packet French Onion mix
2 cups water
1 T. canola oil
1/4 c. red wine
2 T. light butter
1/2 c water +1 T cornstarch
The night before, brine the roast in a large container, using the solution above. Cover and refrigerate.
The next day, when ready to cook, drain roast. Rinse in cold water and pat dry. Sprinkle on both sides black pepper and smoked paprika. NO SALT needed here.
Preheat oven to 250 degrees.
Heat oil in large Dutch oven. When oil is hot, sear roast on both sides until caramelized --a couple minutes each side. Remove and cover. Set aside.
Add onions to pot. Saute until soft. Add wine to deglaze. Add seasonings. Add salsa, water, and stir. Put roast back into pot. Spoon liquid over roast. Cover pot with lid and bake in oven for 30 min.
Check and re-baste roast with pan broth. Turn oven down to 200. Bake for several hours (I did about 5 hours,) on low. When ready to serve. Remove from oven. Transfer roast and onions to platter and cover. Boil down stock until reduced by half. Add butter and whisk. Mix cornstarch in water and whisk into broth. It should thicken rather quickly to form a gravy.
Break up roast into large chunks to serve, and put into gravy. Let sit in gravy 5 min. Serve on dirty garlic Greek yogurt mashed potatoes, couscous, rice, or noodles.
This is the BEST ROAST I've ever made! NO leftovers here! Enjoy!