Spanish-Style Chuck Roast

This Spanish -Style Chuck Roast recipe is rich in flavor with the warmth of Spanish spices and hearty vegetables.

Ingredients:

• 3-4 lbs chuck roast
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup dry red wine (optional)
• 1 cup beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• Salt and black pepper, to taste
• 1 tsp red pepper flakes (optional for heat)
• 2 medium potatoes, peeled and chopped
• 2 medium carrots, peeled and chopped
• Fresh parsley for garnish

Instructions:

1. Season the roast: Pat the chuck roast dry with paper towels. Season generously with salt, pepper, smoked paprika, and ground cumin on all sides.
2. Sear the meat: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
3. Sauté the vegetables: In the same pot, add chopped onion, garlic, red and green bell peppers, and sauté for 5-7 minutes until softened and aromatic.
4. Deglaze: Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3 minutes.
5. Add the liquids: Stir in the beef broth, diced tomatoes, tomato paste, oregano, and bay leaf. If you like a bit of heat, add red pepper flakes at this stage. Bring the mixture to a simmer.
6. Cook the roast: Place the chuck roast back into the pot, nestling it into the liquid and vegetables. Cover the pot and reduce the heat to low. Let it cook for 2.5 to 3 hours, or until the roast is tender and easily pulls apart with a fork.
7. Add potatoes and carrots: About 1.5 hours into the cooking time, add the chopped potatoes and carrots to the pot. Stir them into the sauce, cover, and continue to cook until both the vegetables and the roast are tender.
8. Shred and serve: Once the roast is done, remove the bay leaf. Shred the meat using two forks, or slice it if you prefer. Serve the roast with the vegetables and spoon the sauce over the top.
9. Garnish: Sprinkle fresh parsley or cilantro over the dish before serving.

Pairings:

• Serve with Spanish rice.
• Pair with a full-bodied Spanish red wine, like Rioja or Tempranillo.