Honeyed Chuck Roast
Ingredients
- 1 Prime-Cut chuck joint (approx. 1.2–1.6 kg)
- 2 large onions, sliced
- 8 cloves of garlic, sliced
- 1 cup dried apricots
- 1 apple (Honeycrisp, Gala, or Fuji), peeled and cut into large chunks
- 2 large red or yellow potatoes, cut into large chunks
- 3 carrots, sliced
Sauce
- ¼ cup olive oil
- 3 tbsp tomato paste
- 1½ cups dry red wine
- 2 tbsp honey
- 2 tbsp chicken soup mix powder
- 2 cups hot water
- 2 tablespoons balsamic vinegar (optional)
- ¼ cup plain flour
Spices
- 2½ tsp salt
- ½ tsp black pepper
- 3 sprigs fresh rosemary
- 2 bay leaves
- 1 tsp ground cinnamon
- 3 tbsp minced flat-leaf parsley, for garnish
Instructions
- Preheat the oven to 160°C.
- Season the roast with salt and pepper. Heat the oil in a Dutch oven or roasting pan and sear the roast on all sides until deeply browned. Remove from pan and set aside.
- To the warm pot, add 1 tbsp oil, then cook the onions until softened and lightly caramelized, about 10–12 minutes. Stir in the garlic and tomato paste and cook for 1–2 minutes.
- Sprinkle in the flour and cook for 1 minute, stirring constantly.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes.
- Whisk the chicken soup mix powder into the 2 cups of hot water, then pour it into the pot. Add the balsamic vinegar, bay leaves, thyme, honey, and cinnamon.
- Return the roast to the pot. Cover and braise for 3 to 3½ hours.
- Add the potatoes, carrots, apricots, and apple around the roast. Cover and continue cooking for 45–60 minutes, until the vegetables are tender and the meat is fork-tender.
- Remove the thyme and bay leaves.
- Taste and adjust with salt, pepper, and, if needed, another teaspoon of honey or a splash of red wine vinegar to balance the sweetness.
- Garnish with fresh parsley before serving.
