3 lb beef Chuck roast
2T olive oil
1 tsp each black pepper and cardamom
3 cloves pressed garlic
1T French Grey Sea Salt, or Kosher Salt
1/2 cup high grade Balsamic vinegar (thick syrup type)
1/2 cup high grade Balsamic vinegar (thick syrup type)
1/4 cup apple cider concentrate
2 lb organic sweet potatoes, washed and peeled
In a heavy bottom large skillet, heat olive oil over very hot heat about 4 minutes. Pat the outside of the roast dry. Add to the skillet with the oil and brown on one side 5-7 minutes. Turn over and brown on the other side. Remove from skillet. Place in heavy roaster pan.
Drizzle with the balsamic syrup and apple cider concentrate.
Rub the pepper cardamom mixture on the top of the roast. It just seems naughty...but it's so good.
Spread the crushed garlic over the spices and then top with the salt. Spread the salt out all over the roast.
Nestle the sweet potatoes in with the roast and lightly brush with the balsamic mixture from the bottom of the pan.
Place roast, covered, in a 350 degree oven 3-4 hours until tender. Remove the potatoes about half way through cooking so they don't get too moooshy. "Mooooshy" is a word.
The roast will be beautifully tender and flavorful.
The sweet potatoes will have absorbed the amazing juices from the roast and can be eaten whole...
or mashed.
To use as a freezer meal:
Allow meat to cool completely. Slice and transfer to a freezer safe bag or container. Drizzle with any remaining juices and place sweet potatoes with the meat.
To serve: Defrost overnight in the fridge. Place in microwave safe container and heat 8-10 minutes. Serve hot with fresh salad.
