Fireman Bob's What To Do With 40 Cloves of Garlic.

Bob Cooney


It's that time of year again... Dig that Special Chuck Roast out for the family and treat them to some traditional comfort food ......

I know it says " convection oven " but it is really done in your oven...

Low and Slow and with your heart......

I Guarantee you and your family will love this one.....

Fireman Bob :)

pinch tips: How to Tie a Roast




8 to 10


20 Min


5 Hr


Convection Oven


3 Tbsp
extra virgin olive oil
6 lb
beef chuck roast - rinsed and patted dry
2 Tbsp
course sea salt - or to taste
3 Tbsp
fresh cracked black pepper
40 clove
garlic - peeled
4 stalk(s)
celery with leaves - diced
2 large
yellow onion - quartered
4 large
carrots - cut in 2 inch pieces
6 large
red potatoes - quartered
1 bunch
fresh chives - diced
1/2 c
apple cider vinegar
3/4 c
3 ( to 4 ) c
beef broth - low sodium - use up to 1 cup if needed
3 tsp
fresh oregano - diced - grinder smooth
2 tsp
fresh thyme - diced - grinder smooth
1 1/2 tsp
red pepper flakes - or to taste
3 tsp
fresh basil - diced - grinder smooth
2 tsp
fennel seeds - crushed - grinder smooth
2 tsp
caraway seeds - crushed - grinder smooth
2 tsp
brown mustard seeds - crushed - grinder smooth

Directions Step-By-Step

Preheat oven to 200 degrees.
Taking the roast, cut a total of 40 slits - 1/2 inch slits - 1 inch deep on all 4 sides and push 1 clove in each slit.
Combine and place salt, pepper, thyme, red pepper flakes, basil, fennel, caraway, and mustard in " grinder " and grind till smooth.
Coat roast on all sides with seasoning mixture.
In a Large Dutch Oven, add olive oil to coat the bottom, and bring temperature to high. Place roast in and brown all sides of roast, beginning with fat-side down, until golden brown, Remove roast and set aside.
Add celery, celery leaves, onion, chives, carrots, potatoes, and cook for 5 minutes.
Add apple cider vinegar, and water to the pan, stirring and scraping up the browned bits from the bottom of the pan. Add 3 cups beef broth, bring back to a boil, then turn off heat. Place roast, fat-side up, in the Dutch Oven. Cover tightly, and place in the oven.
Cook for 5 hours at 200 degrees. Watch the liquid, add more broth if needed. Remove roast and cover to keep warm. Let rest for 10 minutes.
Serve roast with your favorite pan gravy...

ENJOY !!!!

About this Recipe

Main Ingredient: Beef
Regional Style: American