Chuck Roast

Chuck Roast

Ingredients:
2 teaspoons ground chipotle chile
1 tablespoon (14 ml) olive oil
2 tablespoons (20 g) preminced oil-packed garlic

Directions:
11⁄
2
cups (375 g) refrigerated or jarred tomato sauce
with chunky vegetables
12 ounces (340 g, or 21⁄
2
cups) tomatillos or green
tomatoes, chopped
8 ounces (225 g, or 2 cups) zucchini cut into 1⁄
2
-inch chunks
1 cup (5 ounces, or 140 g) baby carrots
1⁄
2
cup (30 g) chopped fresh cilantro
Preheat the oven to 375°F (190°C, or gas mark 5).
Pat dry the meat with paper towels then sprinkle all over
with the ground chipotle.
Heat the oil in a Dutch oven or other large ovenproof pot
over medium-high heat. Add the meat to the pot and brown
all over, about 8 minutes. Remove the meat to a platter and
cover to keep warm. Add the garlic and cook 1 minute.
Remove from the heat and stir in the sauce, tomatillos or
green tomatoes, zucchini, and carrots. Return the roast to
the pot with its juices, spooning some of the sauce over the
roast.
Cover tightly. Roast in the oven until the beef is fork-ten-
der, about 2 hours. Remove the roast to a platter and cover
to keep warm. Skim excess fat from the surface of the liquid
then stir in the cilantro. Carve the roast and serve with the
sauce.
Prep =10 minutes Cook = 2 hours Yield = 6 servings
42 The Spaghetti Sauce Gourmet
p42 Job no:8136 CTP Title : FW-SPHAGETTI GOURMET Client : Pro-Vision Job no:81
Scn : #175 Size : 127(w)215.9(h)mm Co : M12 MAC B C0 O/P: CTP Scn : #17
Dept : DTP D/O : 24.07.06 (Job no:8136c1 D/O : 29.07.06 Co: CM12)5th Black Dept : DT
026-048.qxd 7/29/06 2:00 PM
Job no:8136 CTP Title : FW-SPHAGETTI GOURMET Client : Pro-Vision
Scn : #175 Size : 127(w)215.9(h)mm Co : M12 MAC B C0 O/P: CTP 5th Black p43