Cider-Braised Chuck Roast

Looking for an affordable and easy dish the whole family will love? Chuck roast fits the bill. The only prep work is a flour-herb coating on the roast and a quick sear in a hot pot. The oven does the rest of the cooking. Plus, the aroma coming from your kitchen is downright insane. Don't be surprised if you wake up your neighbors senses. 

Cider-Braised Chuck Roast 
Note: I used a 2-pound chuck roast for the 3 of us (recipe serves 4), so if you need to serve more people, simply double the size of the roast and add 1 cup of cider. The rest of the recipe can stay the same.   

1 boneless beef chuck roast, about 2 pounds

Salt and black pepper

2 tablespoons all-purpose flour

1 teaspoon oregano

1 teaspoon thyme

2 teaspoons olive oil

3 cups apple cider, not apple juice

1 tablespoon liquid smoke

1 tablespoon tomato paste

4 carrots, peeled and chopped

Preheat the oven to 325 degrees.

Season the roast all over with salt and pepper. In a small bowl, combine the flour, oregano, and thyme. Mix well. Rub the mixture all over the roast.

Heat the oil in a large Dutch oven or oven-proof pot over medium heat. Add the roast and cook until browned on both sides.

Add the cider, liquid smoke, tomato paste, and garlic cloves.

Remove the pan from the heat, cover and transfer to the oven. Roast for 2 1/2 hours. Add the carrots, and cook for 30 more minutes, uncovered, until the meat is very tender. Let the roast stand for 30 minutes before slicing into 1/2-inch thick slices. 
Remove any fat that pools at the surface of the cider mixture and then spoon the sauce over the beef before serving.

Serves 4