Perfect Sunday Roast

Groceries:

• 2 tsp avocado oil
• 2.5 lb chuck roast (can do a larger roast, but cook time will vary, noted in instructions)
• 2 large yellow onions, peeled and roughly chopped
• 4-5 large carrots, peeled and roughly chopped
• 8oz pack crimini mushrooms, stems popped out and rinsed
• 1 large handful fresh rosemary
• 1 handful fresh tarragon
• 1 cinnamon stick
• 1 ½ Tbsp kosher salt
• ¼ cup tamari or soy sauce
• ¼ cup white vinegar
• 2 cups water or stock

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Instructions: 

Let your roast come to room temp before starting. Preheat a large roasting pot/pan of choice over medium high heat. In the meantime, lightly oil and season your chuck roast generously with kosher salt, about 1 Tbsp depending on the size of your chuck roast. You can do this the day before and leave the roast uncovered in the fridge for maximum flavor!

Sear the roast on all sides in the preheated pot, about 2-3 minutes per side. Take your time here to build the browning on the meat and don’t be scared to move things around multiple times.

Preheat your oven to 325.

When the roast is done searing, add onions, carrots and mushrooms to the pot. In a bowl, mix the water, soy, vinegar and remaining salt. Pour the liquids over the veggies and meat. Nestle the rosemary, tarragon, and cinnamon stick into the pot, cover with a lid and place in the oven for about 1.5 hours per pound of meat. If the meat is not falling apart and super tender, give it more time. Time is the main ingredient when cooking a tough cut of meat as you need the heat to melt the collagen and tougher tissues. You should be left with a roast that falls apart, tender vegetables and a sauce that can be reduced slightly and thickened into a gravy of sorts with a tiny bit of corn starch if desired.

Serve over polenta or mashed potatoes.