One Pan Slow-Baked Chuck Roast & Veggies w/ a TWIST
One Pan Slow-Baked Chuck Roast & Veggies w/ a TWIST
Ingredients
For the Main Dish
- 3 pounds chuck roast, cut into chunks, salted
- 2 yellow onions, halved
- 5 mini gold potatoes, halved
- 3 jalapeños, seeded, halved
- 1 bulb garlic, peeled, cloves left whole
- 3 tomatoes, chopped into large chunks
For the Sauce
- 4 tablespoons tomato paste
- 2 cups water
- 1 tablespoon allspice
- 1/2 lemon, juiced
- 1/2 teaspoon black pepper
- 3 teaspoons salt
- 1/3 cup olive oil
Instructions
- 1
Preheat your oven to 375°F. In a large Pyrex or other oven-safe dish, arrange the 3 pounds of chuck roast chunks (already salted). Add the 2 halved yellow onions, 5-6 halved mini gold potatoes, 3 seeded and halved jalapeños, 1 whole peeled garlic bulb (leaving cloves whole), and 3 tomatoes chopped into large chunks.
⏱️ 10 min•🌡️ 375
- 2
In a separate medium-sized bowl, whisk together the 4 tablespoons of tomato paste, 2 cups of water, 1 tablespoon of allspice, the juice of 1/2 lemon, 1/2 teaspoon of black pepper, 3 teaspoons of salt, and 1/3 cup of olive oil until the sauce is well combined and smooth.
⏱️ 5 min
- 3
Evenly pour the prepared sauce over all the ingredients in the Pyrex or oven-safe dish, ensuring everything is well coated.
⏱️ 5 min
- 4
Cover the dish very tightly with aluminum foil. Place the covered dish into the preheated oven and bake for 3 hours.
⏱️ 180 min•🌡️ 375
- 5
After 3 hours of baking, carefully remove the foil from the dish. Change your oven setting to broil. Return the uncovered dish to the oven and broil for 10 minutes, or until the top of the roast and vegetables are nicely caramelized.
⏱️ 10 min
Kitchen Tools
One Pan Slow-Baked Chuck Roast & Veggies w/ a TWIST
For the Main Dish
- 3 pounds chuck roast, cut into chunks, salted
- 2 yellow onions, halved
- 5 mini gold potatoes, halved
- 3 jalapeños, seeded, halved
- 1 bulb garlic, peeled, cloves left whole
- 3 tomatoes, chopped into large chunks
For the Sauce
- 4 tablespoons tomato paste
- 2 cups water
- 1 tablespoon allspice
- 1/2 lemon, juiced
- 1/2 teaspoon black pepper
- 3 teaspoons salt
- 1/3 cup olive oil
Instructions
- 1
Preheat your oven to 375°F. In a large Pyrex or other oven-safe dish, arrange the 3 pounds of chuck roast chunks (already salted). Add the 2 halved yellow onions, 5-6 halved mini gold potatoes, 3 seeded and halved jalapeños, 1 whole peeled garlic bulb (leaving cloves whole), and 3 tomatoes chopped into large chunks.
⏱️ 10 min•🌡️ 375 - 2
In a separate medium-sized bowl, whisk together the 4 tablespoons of tomato paste, 2 cups of water, 1 tablespoon of allspice, the juice of 1/2 lemon, 1/2 teaspoon of black pepper, 3 teaspoons of salt, and 1/3 cup of olive oil until the sauce is well combined and smooth.
⏱️ 5 min - 3
Evenly pour the prepared sauce over all the ingredients in the Pyrex or oven-safe dish, ensuring everything is well coated.
⏱️ 5 min - 4
Cover the dish very tightly with aluminum foil. Place the covered dish into the preheated oven and bake for 3 hours.
⏱️ 180 min•🌡️ 375 - 5
After 3 hours of baking, carefully remove the foil from the dish. Change your oven setting to broil. Return the uncovered dish to the oven and broil for 10 minutes, or until the top of the roast and vegetables are nicely caramelized.
⏱️ 10 min