My family and friends always enjoy this roast. I love a lot of flavor, so I use a marinade to give it that bold, savory taste. Sometimes, I serve this roast with saffron rice or make sandwiches with mini french baguettes. Here it is with fingerling potatoes.
3 lbs Chuck pot roast. Trim off excess fat
1 large onion sliced in thin long strips
1 lbs rinsed unpeeled fingerling potatoes
Marinade
1/4 cup Bordeaux wine
1 tsp yellow mustard
1 tsp honey
2 tbsp soy sauce
2 tbsp Worcestershire sauce
1/8 cup balsamic vinegar
3 tbsp olive oil
3 sprigs thyme
2 tbsp allspice (preferably baharat)
3 cloves chopped garlic
salt and pepper to taste
Mix all the marinade ingredients together and coat entire roast. Layer sliced onions on bottom of roasting pan and then place roast on top. Marinade for at least 6 hours. Preferably overnight.
Heat oven to 400 degrees. Cover the meat and roast for 1 hour at 400 degrees and then reduce to 370 for 1 more hour. Add fingerling potatoes covering again and put back in the oven for another hour. Take out of the oven and let it sit in roasting pan for another 10 minutes.
3 lbs Chuck pot roast. Trim off excess fat
1 large onion sliced in thin long strips
1 lbs rinsed unpeeled fingerling potatoes
Marinade
1/4 cup Bordeaux wine
1 tsp yellow mustard
1 tsp honey
2 tbsp soy sauce
2 tbsp Worcestershire sauce
1/8 cup balsamic vinegar
3 tbsp olive oil
3 sprigs thyme
2 tbsp allspice (preferably baharat)
3 cloves chopped garlic
salt and pepper to taste
Mix all the marinade ingredients together and coat entire roast. Layer sliced onions on bottom of roasting pan and then place roast on top. Marinade for at least 6 hours. Preferably overnight.
Heat oven to 400 degrees. Cover the meat and roast for 1 hour at 400 degrees and then reduce to 370 for 1 more hour. Add fingerling potatoes covering again and put back in the oven for another hour. Take out of the oven and let it sit in roasting pan for another 10 minutes.
Yield: 8 servings
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