2-3 pound chuck roast
buttermilk
3 tablespoons avocado oil
3 large Yukon potatoes (or baby reds), scrubbed clean, but not peeled
2 medium Onions (or pearl)
1 bag baby carrots 
kosher or sea salt
white pepper & fresh ground black pepper, mixed
4-6 cloves garlic, minced
Several Sprigs of fresh or 1 teaspoon ground thyme
1 teaspoon Pampered Chef Rosemary mix
Beef bullion
2 cups “Liquid” – Red Wine OR White Wine OR plain old broth (you decide on the combo)
Vanilla Wafers

• Pre-heat the oven to 350 degrees. The meat you use is important. My favorite roast is the chuck roast because it has wonderful marbling throughout the meat, and when cooked right (prep, cover, cook ~ don’t fiddle with it while it’s in the oven) any chuck roast winds up being tender and melt-in-your-mouth delicious. Be aware that the tougher the piece of meat is, the longer it needs to cook so that the connective tissue will soften and break down. You truly can’t rush a pot roast, you’ll be disappointed if you try as it will be dry or lack flavor. BE PATIENT. You want the meat to basically fall apart. You SHOULD NOT need a knife to cut it. 
• Marinate the roast in buttermilk overnight if possible.Buttermilk helps break down the fats and adds a natural thickener to your gravy.
• Bring the roast to room temperature. Draining off the residual buttermilk as you do. 

 

• GENEROUSLY sprinkle the first side of meat with the Kosher Salt and Pepper mix.

• Heat enough avocado oil in the bottom of a fry pan to make a thick coating. Heat to a medium-high heat.  
• Lay onions flat into hot oil. Brown well. Add garlic just before they are browned and cook until fragrant.  Remove onions and garlic to the side.
• Add the baby carrots and do the same. Though sometimes I just cook them together these days. (Today because I forgot to buy carrots didn’t bother with them. I normally cut each carrot just in half). Brown carrots – you’re trying more for color here than cooking. They will have plenty of time to cook in the oven. I also like to add my garlic and spices at this point. By this time I have put them all into a mortar and pestle to revive their scents and aromas. 
• When carrots are finished, remove them to the same plate as the onions. If necessary add more avocado oil to the pan and add the roast seasoned side down. While it’s browning season the other side really well Brown both sides and all edges really well.

• After the roast is browned, place it in the dutch oven and spread vegetables all around it. I like to use my grandma’s old Magnalite dutch oven which cooks really even! And see those little hobnail bumps in on the bottom side of the lid? Those are better known as drip catchers. They collect the steam from the juices and redistributes it all right back down on the roast as it cooks. These help keep the meat moist and juicy. 
• While fry pan is still hot, add the “LIQUID” (broth, white or red wine or appropriate combo) and the beef bullion to deglaze the pan ~ make sure you scrape up all the stuck little bits from the bottom. Cook long enough to mix well and then pour over the roast. The liquid should come up at least half way on the sides of the roast and vegetable mixture. Today I tried a 1/2 cup Merlot, 1/2 cup Marsala and 1 KNORR beef gel and 1 cup homemade chicken broth combo. 
• Put the lid on the dutch oven, put it in the oven, don’t open the door for AT LEAST 3 hours! Today’s roast was 2.39 pounds and I roasted it for 3 1/2 hours. Go relax or at least get the dishes you’ve dirtied so far done up. 
• At 2 1/2 hours add the baby potatoes. Or prep the larger potatoes for boiling. If using larger potatoes I prefer not to cook mine with the roast ~ I prefer a bit of substance instead of the mush they become with the roast. I do a basic mashed with heavy cream, salt, pepper, and butter (hey you gotta splurge a little sometimes!)
• Add the Vanilla Wafers.  Like the buttermilk they help thicken the gravy and add a wonderful flavor.

What is chili grind you ask?  Well, it’s really simple.  It’s just chuck steak ground much coarser than the ground beef you find in the supermarket.

I always prefer to find a butcher wherever we’re living – you usually get a better cut of meat and a fresher cut of meat.  Where we are now I also get the 3rd benefit of friendly service and the BEST benefit is they are actually less expensive than any of the 3 markets nearby. For a long time you either had to go to butcher that actually ground hid own meat or do it yourself.

HOMESTYLE MEATLOAF
1 1/2 pounds fresh chili grind beef
1 sleeve Nabisco saltines, crushed
2 LARGE eggs
1 bunch green onions minced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon Hickory Smoke
1/3 cup ketchup**
1 teaspoon fresh ground pepper

• Preheat oven to 350 degrees.
• Using gloved hands mix all together until you have a well blended mixture.
• Mold into a loaf pan.
• Bake 1 hour until cooked through and edges are beginning to crisp.

**To spice it up I sometimes use the Jalapeno ketchup or the Tabasco Ketchup.

I love to use flavored oils to create unique flavor combos. The balsamic vinegar and the Walnut oil were a perfect match.

WALNUT BALSAMIC LONDON BROIL
2 1/2 pound London Broil
6 cloves garlic, minced
3/4 cup balsamic vinegar
1/4 cup walnut oil
1 tablespoon avocado oil
Sea salt and fresh ground black pepper to taste

• Whisk together vinegar, oil and garlic.
• Marinade 6 hours, turning every 45 minutes, if you can.

• When ready to roast, pour off marinade and pat roast dry.
• In an oven safe skillet heat a tablespoon of avocado oil over medium high heat.
• Season each side of roast with salt and pepper.
• Brown roast until nice and brown.
• Transfer skillet to oven and roast until thermometer reads 130 degrees for medium rare (about 15 minutes).
• Let Rest 15 minutes before slicing.