You know what I love about Saturdays? When they are in the summer and I have the best day-date with my boy toy, AND I come home and cook a fabulous meal effortlessly. Like literally, pop the meat in the over and forget about it for two hour, then come back and cook the veggies which literally take 5 minutes. Now, just more relaxing after an awesome day outing and watching Van Helsing. Just had dessert. It was fabulous: caramelized peaches and blueberries. Yum.. YUM!
What you’ll need:
For the chuck roast:
For the apple cider tomato sauce:
2 tbsp apple cider vinegar
1/4 cup beef broth
1 roma tomato
2 tsp tomato paste
handful of fresh basil leaves
salt and pepper to taste
How you’ll do it:
1) Preheat oven to 325F — I used cast iron as usual. 350F for regular oven-safe pan
2) Heat fat on medium (medium-high for regular pan).
3) Once pan heats, add sage and cook in fat for about 30 seconds.
4) Generously season the beef with salt and season with pepper. Add the beef to pan and brown on each side. Takes about 2 minutes each side.
5) Once all sides are browned, throw in red onion, tomato and garlic and cook until onions are translucent.
6) Transfer the pan to oven and cook for 2 hours. Make sure the meat is at least 145F internally.
7) Once beef is finished cooking, remove from pan and let cool.
8) Put pan plus all the trimmings back onto the stove and turn heat to medium.
9) Add vinegar and tomatoes and cook down until the tomatoes are semi-mushy. Then add beef broth.
10) Stir making sure you get all the brown bits at the bottom of the pan. Those are best!
11) Season with salt and pepper.
12) Once the sauce reduces and is at a thick consistency, turn off stove and stir in basil.
13) Cut, serve and enjoy!
I served this with corn on the cob (non-paleo, sorryyy) and cumin sauteed veggies. Enjoy guys and I hope you all had a wonderful weekend!