Pammy's Kitchen

For the roast:

  3.5 lb chuck roast

•   2 tsp kosher salt
•   1 tsp black pepper
•   1 tsp smoked paprika
•   ½ tsp ground mustard
•  2 tbs neutral oil (I use avocado)

For the brazing liquid 

•   ¾ cup beef broth
•   ⅓ cup honey
•   ¼ cup low-sodium soy sauce
•   2 tosp balsamic vinegar
•   1 tosp Dijon mustard
•   1 tosp Worcestershire sauce
•   6 cloves garlic, minced
•   1 tbsp Dijon mustard 
•   1 tbsp Worcestershire sauce
•   2 tbsp cornstarch + 2 tbsp water (for thickening the sauce)

Veggies/aromatics:

• 1 large onion, diced
•   2 large carrots, cut into chunks
•   3 sprigs fresh thyme 
•   2 sprigs fresh rosemary

Instructions

1. Pat the chuck roast dry with paper towels.
2.    Season all sides with salt, black pepper, smoked paprika, and ground mustard.
3.    Heat 2 tbsp oil in a large Dutch oven over medium-high heat.
4.    Sear the roast for 3-4 minutes per side until a deep golden crust forms. This step is crucial for flavor.
5.    Remove the roast from the pot and set aside.
6. In the same pot, reduce heat to medium and add sliced onions and carrots.
7.    Cook for 3-4 minutes until the onions soften and start caramelizing.
8.    Add minced garlic and cook for 30 seconds, stirring constantly.
9. Pour in ¾ cup beef broth, scraping up any browned bits from the bottom of the pot.
10.    Stir in honey, soy sauce, balsamic vinegar, Dijon mustard, Worcestershire sauce.
11. Return the seared chuck roast to the Dutch oven, nestling it into the sauce.
12.    Add thyme and rosemary sprigs.
13.    Spoon some of the sauce over the top of the roast.
14. Cover the Dutch oven tightly with a lid. If using a roasting pan, cover it tightly with aluminum foil.
15.    Transfer to the preheated oven and braise for 3.5 to 4 hours.
16. • At the 2.5-hour mark, check the roast and spoon some sauce over the top. If the sauce seems too thick, add an extra ¼ cup of beef broth.
17. The roast is done when it’s fork-tender and easily shreds apart.
18. Remove the roast from the pot and cover it with foil to keep warm.
19.    If the sauce is too thin, place the Dutch oven on the stovetop over medium heat.
20.   Mix 1 tbs cornstarch with 1 tbsp water and stir it into the sauce. Simmer for 2-3 minutes until slightly thickened.
21. Shred the roast and add it to the sauce!
22. Serve with rice & preferred veggies!