Curried Chuck Roast with Smoked Chile Jus
Rub Ingredients:
1t Green Curry Paste
1t Smoked Paprika
1t Chopped Fresh Thyme
1t Turmeric
1t Cumin
2T Brown Sugar
1T Salt
Braising Liquid:
1 White Onion-Coarsely Chopped
2 Large Cloves Garlic-Crushed
3 Carrots-Coarsely Chopped
1c Red Wine
3 Whole Tomatoes
1c Chicken Stock
1.5c Water
1T Cracked Black Pepper
1T Sriracha Sauce
1 3-4# Bone In Chuck Roast
1T Grapeseed Oil
1T Chopped Fresh Sage
Preparation:
-Preheat oven to 275°F
-Combine all rub ingredients and coat the chuck roast. Allow to sit for 2-3 Hours
-In a large stockpot, heat grapeseed oil until nearly smoking over medium-low heat
-Sear chuck roast on both sides until caramelized, but not burning (4 minutes per side)
-Remove meat from pan and add onion and carrot stir occasionally and cook for 6 minutes. You may have to add more oil at this point.
-Add garlic and cook for an additional 2 minutes
-Add tomatoes and cook for an additional 2 minutes
-Deglaze pan with red wine and chicken stock
-Add water, pepper, and bring to a boil
-Return the meat to the pan. The liquid should come to the top of the roast, but not cover it
-Cover your pan and place in the oven for 4 hours
-After 4 hours, the meat should be falling off the bone and will easily shred
-Remove meat and shred into 1-2" pieces (You can choose to cool the meat, shred it, and then heat it back up in the sauce)
-Return braising liquid to the stove and boil for 10 minutes
-Add 1T Sriracha Chile Sauce
-Puree liquid completely and season to taste with salt and pepper
-Serve chuck and smoked chile jus atop the roasted corn puree and garnish with chopped fresh sage