Spiced Lemon Chuck Roast with Potatoes

Looking for a show-stopping beef roast, without the prime rib price tag? Well, this one’s for you — beef chuck roast get’s braised until it’s fall-apart tender, while charred lemons break down, releasing a bright flavour that cuts through the rich beef and balances the warm spices.

Spiced Lemon Chuck Roast with Potatoes

A show-stoping beef roast that looks fancier than it costs

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 4 hours hrs

Servings: 6

Ingredients Method Notes

Ingredients

  

• 4 lbs bottom blade beef roast also called "chuck" roast
• 800 g mini yellow potatoes
• 2 lemons
• 4 shallots
• 5 garlic cloves
• 2 tbsp tomato paste
• 1/2 tbsp cumin seeds
• 1/2 tbsp coriander seeds
• 1/2 tbsp red pepper flakes
• 1 tsp whole cloves
• 2 cinnamon sticks
• 1/2 cup white wine vinegar
• 4 cups beef broth
• 2 tbsp cornstarch optional
• salt
• 4 tbsp neutral oil like avocado or canola

Method

 

1. Season 4 lbs chuck roast with 4 tsp salt all over. Let sit overnight in the fridge or 30 minutes on the counter — as much time as you have! Preheat oven to 275°F. Meanwhile, thinly slice 4 shallots, roughly chop 5 garlic cloves and cut 800g mini yellow potatoes in halves, set aside.
2. In a large dutch oven, heat 2 tbsp neutral oil on medium-high. Add seasoned chuck roast and sear until deep golden brown on at least 2 sides. You might need to work in batches, depending on the size of your pan. Remove and set aside. Cut 2 lemons in half, and place them, open-side down, in the dutch oven. Cook on medium-high until slightly charred. Remove and set aside with the beef.
3. Turn the heat to medium and add another 2 tbsp neutral oil to the dutch oven. Add sliced shallots and chopped garlic, then cook until softened. Add in 2 tbsp tomato paste, 1/2 tbsp cumin seeds, 1/2 tbsp coriander seeds, 1/2 tbsp red pepper flakes, 1 tsp whole cloves and 2 cinnamon sticks, cook until the tomato paste is caramelizing on the bottom of the pan and the spices are slightly toasted and very fragrant — your kitchen should smell irresistibly garlicky, sweet and earthy.
4. At this point there will also be a deep brown (almost black) layer of fond on the bottom of the pan. Deglaze with 1/2 cup white wine vinegar and let cook while you scrape that delicious fond from the bottom. Cook until the strong vinegar smell is almost entirely gone and you're left with a thick, delicious blend of aromatics and spices.
5. Add in 4 cups beef broth, then nestle in your beef, followed by the halved mini potatoes, and charred lemon. The beef should be 3/4 covered in braising liquid, and take priority in the pot over the potatoes. Cover and bake for 3 hours, then remove the lid and turn the oven to 425°F — this will reduce the broth into a slightly thickened sauce and brown the exposed meat to delicious perfection.
6. Plate the beef and potatoes in a shallow serving bowl, then pour the braising liquid all over. If you want to thicken it a bit more (to be more gravy-like), bring the liquid to a simmer. Meanwhile, make a cornstarch slurry by mixing 2 tbsp cornstarch and 2 tbsp water in a small bowl. Add the slurry to the reduced braising liquid and mix until well-incorporated and slightly thickened. Enjoy!

Notes

Make ahead: The roast can be made 24-48 hours in advance. Cover and keep in the fridge until ready to eat. An hour before dinner time, pull the roast from the fridge and preheat oven to 375°F. Place in the oven (lid-on) and bake until warmed-through, you’ll know it’s ready when your kitchen starts to smell irresistibly delicious, about 30-45 minutes.