An easy supper. Just set it and forget it. Perfect on a cold winter night.
ingredients
- 3-4# chuck roast
- seasoning salt
- garlic powder
- fresh ground black pepper
- cooking oil
- 40 cloves garlic peeled left whole (about 2 heads)
- 1 medium yellow onion
- 1/3 c. balsamic vinegar
- Worcestershire sauce
- sprig of thyme
- 1 bay leaf
1. Begin by tenderizing the meat with a tenderizing mallet.
2. Rub in season salt to cover. Sprinkle liberally with garlic and ground pepper. Allow meat to marinate about 15min.
3. Heat a heavy dutch oven om high. Add enough oil to coat bottom of pan. Sear meat on both sides.
4. add 4 cups of water and rest of ingredients to pot. Once back up to a slight boil. Place in over, covered with a tight lid.
Roast until fork tender, about 2.5-3 hours. You can also place into a crock pot and just let it take all day.
When you serve, slice meat and place in serving dish.
Remove the thyme and bay leaf and pour the rest of the sauce over the meat. Serve with toasted bread. (and if you’re Asian steamed rice as well) The garlic becomes sweet and spreadable. Spread the garlic on the slices of meat as you eat it, or on the toast. YUMMY.
