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

Bob Cooney

By
@firemanbob59

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.....

Sincerely,
Fireman Bob :)


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Rating:

Comments:

Serves:

8 to 10

Prep:

20 Min

Cook:

5 Hr

Method:

Convection Oven

Ingredients

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
water
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

1
Preheat oven to 200 degrees.
2
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.
3
Combine and place salt, pepper, thyme, red pepper flakes, basil, fennel, caraway, and mustard in " grinder " and grind till smooth.
4
Coat roast on all sides with seasoning mixture.
5
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.
6
Add celery, celery leaves, onion, chives, carrots, potatoes, and cook for 5 minutes.
7
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.
8
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.
9
Serve roast with your favorite pan gravy...

ENJOY !!!!

About this Recipe

Main Ingredient: Beef
Regional Style: American