Sumac-Seasoned Chuck Roast Masterpiece
Savory and succulent, this Chuck Roast recipe combines the bold flavors of ground sumac with pink salt, freshly cracked black pepper, and roasted garlic. Slow-cooked until tender, the sumac adds a zesty twist that elevates this hearty dish. Served with your favorite sides, it promises to satisfy your cravings for a warm, comforting meal that’s perfect for family dinners or special occasions.
ingredients
- 3 lb chuck roast
- 2 tbsp ground sumac
- 1 tbsp pink salt
- 1 tsp black peppercorns, freshly cracked
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 onion, quartered
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 sprigs fresh rosemary (optional)
steps
- 1.
Preheat your oven to 325°F (163°C).
- 2.
Rub the chuck roast with olive oil, then evenly coat with ground sumac, pink salt, cracked black pepper, and minced garlic.
- 3.
In a large oven-safe pot or Dutch oven, heat some additional olive oil over medium-high heat. Sear the roast on all sides until browned (about 3-4 minutes per side).
- 4.
Remove the roast and set it aside. In the same pot, add the quartered onion and sauté until translucent.
- 5.
Pour in beef broth and red wine, scraping the bottom of the pot to deglaze. Return the roast to the pot and add rosemary if using.
- 6.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is fork-tender.
- 7.
Once done, let the roast rest for 15 minutes before slicing. Serve with pan juices drizzled over the top and your choice of sides.
