Directions
- 1Heat a Dutch oven over medium heat.
- 2Add 2 tablespoons of avocado oil to the Dutch oven.
- 3Brown the chuck roast on all sides.
- 4Remove the browned roast to a plate.
- 5Degrease the pot, leaving 2 tablespoons of oil.
- 6Add the quartered and chunked fennel and Spanish onion to the pot.
- 7Sauté the fennel and onion until lightly caramelized for 3 minutes.
- 8Add the whacked garlic to the pot.
- 9Sauté the garlic for 1 minute.
- 10Deglaze the pot with 1 cup of water.
- 11Add 3 tablespoons of Worcestershire sauce.
- 12Add 1 bundle of thyme to the pot.
- 13Return the beef to the pot, ensuring it is almost fully covered with liquid.
- 14Transfer the Dutch oven to a preheated oven at 325 degrees.
- 15Bake for 3 to 3 and 1/2 hours.
- 16Remove the thyme before serving.
- 17Garnish with parsley.
Ingredients
- 3.5 lb chuck roast
- kosher salt
- pepper
- 2 tbsp avocado oil
- 2 tbsp avocado oil
- Fennel, quartered and cut into big chunks
- Spanish onion, cut into big chunks
- 3 garlic cloves, whacked and skin removed
- 1 cup water
- 3 tbsp Worcestershire
- 1 bundle thyme
- parsley
Equipment
Dutch ovenplateoven
Tips
- You don't always have to deglaze with alcohol.
- The pot roast should be almost fully covered in broth for cooking.
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