Curried Chuck Roast

11:42 AM, Sep 30, 2011   |    comments
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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




-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



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