Sundays are for lovers. And for roasts. And lovers of roasts. Mainly because of the braising time. Allowing a roast to bathe in its own juices for half the day makes for a great dinner that night. Low and slow is the way to go here. For this roast recipe, I've employed the use of massaman curry. It delivers a smokey depth of flavor. Coupled with the usage of coconut milk as the braising liquid, this roast presents a rich broth that is unmatched in enjoyability. You can find Massaman curry paste in your local asian market, the "international" aisle in your grocery store or here. It is a worthy pantry investment and a great item to keep on hand. Promise.
Needs
1 Chuck Roast
5-6 Garlic Cloves
1 Onion
1 Bell Pepper
2-3 Celery Stalks
2 Tbsp Oil, Divided
2 Tbsp Massaman Curry Paste
3 Tsp Fish Sauce
2 Tbsp Sugar
2 Cans Coconut Milk
1 C Beef Stock
2-3 Carrots, sliced
Cilantro
Bay Leaves
Salt Pepper
Garlic Powder
Prep
First, we are going to dot the roast with garlic cloves. After rinsing the roast, make several piercings throughout. Insert the garlic cloves in the holes that were created. Season the roast liberally with salt, pepper and garlic powder. Lightly dust the seasoned roast with flour.
Braise
In a dutch oven, heat one tablespoon of the oil. Over medium high heat, sear the roast, making sure to brown all sides. Once caramelized, remove from the dutch oven and set aside. In the same pot, sauté the onion, celery and bell peppers until translucent, about 5-7 minutes. Use a bit of the beef stock to deglaze the pan, scraping the flavor bits left behind during the searing. Once translucent, add the curry paste, fish sauce and sugar, stirring to incorporate. Stir in the coconut milk and remaining beef stock. Return the roast to the dutch oven. Place the bay leaves in the dutch oven and bring it to a boil. Boil for 2-3 minutes and lower the heat to a low simmer.
Cover and braise for the next two and a half hours, routinely checking on the tenderness of your roast. Your house will smell amazing! At this point the roast should be beautifully tender. Add the sliced carrots and chopped cilantro. Cook partially covered for another half hour. In the end, you should have a tender, pull apart roast with the most amazing gravy. Serve immediately with rice or potatoes and the vegetable of your choice. Enjoy!
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