For the beef lovers in your house!
INGREDIENTS:
One boneless chuck roast, approximately 3 lbs.
1 Tbsp kosher salt
1 tsp black ground pepper
1 tsp garlic powder
¼ cup of Two Rivers Olive Oil Company’s balsamic vinegar
2 cups water
½ cup onion, chopped
Fresh parsley, chopped to garnish
One boneless chuck roast, approximately 3 lbs.
1 Tbsp kosher salt
1 tsp black ground pepper
1 tsp garlic powder
¼ cup of Two Rivers Olive Oil Company’s balsamic vinegar
2 cups water
½ cup onion, chopped
Fresh parsley, chopped to garnish
INSTRUCTIONS:
Season the Chuck roast with salt, pepper, and garlic powder on both sides.
In a large heavy bottomed pan sear both sides of the roast until browned. Deglaze the pan with the balsamic vinegar and cook for one minute.
Add the water and onion to the pan. Bring to a boil.
Cover and simmer on low for 3 to 4 hours.
Carefully remove the meat from the pan to a large bowl. Break carefully into chunks. Serve over mashed cauliflower or potatoes and garnish with parsley.