From Noam’s kitchen
Slow-Roasted Citrus Chuck Roast
Main · Beef · 4–5 hours
Cold days call for slow food. Deep, earthy flavor, sweet vegetables melting into everything, and the whole house smells like comfort. It takes about 15 minutes to put together — prep it in the morning and let the oven do the rest.
Ingredients
- 1 grass-fed local chuck roast (3–4 lb)
- Salt & freshly ground black pepper
- 2 tbsp tomato paste
- 4–6 garlic cloves
- 1 onion, cut into large chunks
- 2 carrots, peeled & cut
- 2 celery stalks, cut
- 2 cups butternut squash, cubed
- ½ mandarin or orange
- 1–2 extra mandarins or oranges, halved
Method
- Preheat oven to 300°F (150°C).
- Pat the meat dry. Season generously with salt and pepper, then rub the tomato paste all over the roast.
- Make small slits in the meat with a knife and push whole garlic cloves inside.
- Scatter onion, carrots, celery, and butternut squash around the roast.
- Squeeze half a mandarin or orange over the roast and place a few halved mandarins around the meat.
- Cover with parchment paper, then wrap the entire pan tightly with foil, sealing all edges well — no steam should escape. This step is key.
- Bake for 4–5 hours, until fork-tender and falling apart.
- Serve over creamy mashed potatoes with a fresh salad, or just as it is.
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