Assadogf Recipe

Prep and Marinate (Day 1)

Pat the chuck roast dry with paper towels. In a small bowl whisk together coarse salt, black pepper, minced garlic, smoked paprika, ground cumin, dried oregano, red wine, olive oil and red wine vinegar to make the marinade. Place the roast in a large nonreactive baking dish or zip-top bag and pour the marinade over the meat, rubbing it into all sides. Cover or seal and refrigerate for 24 hours, turning once halfway through so the marinade contacts all sides.

After 24 hours, remove the roast from the refrigerator and allow it to come close to room temperature for 30–45 minutes before browning. Reserve the marinade and any juices.

Brown the Meat

Preheat oven to 150°C (300°F). Heat a large heavy-bottomed ovenproof Dutch oven or braiser over medium-high heat. Add 1 tablespoon of olive oil. When shimmering, remove the roast from the marinade (reserve marinade) and sear the roast on all sides until deeply browned, about 4–5 minutes per side. Transfer the browned roast to a plate.

Cook the Vegetables

Lower heat to medium and add remaining 2 tablespoons olive oil to the pot. Add the sliced onion, carrots and celery. Sauté for 6–8 minutes until softened and starting to caramelize. Stir in the tomato paste and cook 1–2 minutes to deepen its flavor.

Deglaze and Combine

Pour the reserved marinade and the red wine (if any left in reserve) into the pot to deglaze, scraping up browned bits from the bottom with a wooden spoon. Add the canned diced tomatoes with their juices and the beef stock. Return the browned roast to the pot, nestling it into the liquid and vegetables so the liquid comes about two-thirds up the sides of the roast. Add the bay leaves, rosemary and thyme.

Braise

Bring the liquid up to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 3–4 hours until the meat is very tender and easily pulls apart with a fork. Check once after about 2 hours to ensure the liquid level remains adequate; add up to 150 ml beef stock or water if it looks low. For a more fall-apart texture, braise up to 5–6 hours at the same temperature.

Towards the final 30 minutes of cooking, remove the lid to allow the sauce to reduce and concentrate if you prefer a thicker braising liquid.

Rest and Shred

Carefully transfer the roast to a cutting board and let it rest for 10 minutes. Using two forks or a knife, shred or slice the meat into chunky pieces. Skim and discard any excessive fat from the braising liquid.

Reduce and Enrich Sauce

Place the braising pot back on medium heat and simmer the remaining liquid and vegetables until slightly reduced, about 8–12 minutes. Stir in butter if using to give the sauce a glossy finish. Taste and adjust seasoning with salt and pepper.

Serve

Return the shredded beef to the pot and toss gently to coat in the sauce and vegetables. Sprinkle chopped parsley over the top and serve with lemon or lime wedges alongside rice or mashed potatoes.

Leftovers: refrigerate cooled leftovers in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently covered on the stovetop with a splash of stock.