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This is one of the easiest, best tasting beef meals you will ever make (and your house will smell divine). By wrapping the roast in a foil packet you create a true braise: slowly (this cooks for 4 hours) cooking a piece of tougher meat, completely surrounded by a small amount of liquid, turning the meat into a delicious, tender dream.

This is best made with a bone-in roast, though I had to use boneless this time. Serve it with lots of mashed potatoes to soak up the yummy sauce.

Braised Beef Chuck Roast

Tiffiny Felix

adapted from Alton Brown ages ago

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Total Time 4

Course Main Dish

Servings 4 people

Ingredients

1/2 cup apple cider vinegar
1/2 cup packed brown sugar
1 6- oz can tomato paste
1 teaspoon ground cumin
1 teaspoon ground allspice
1 small onion diced (about 1 cup)
6 cloves garlic pressed
1 2-1/2 to 3 lb bone-in chuck roast

Instructions

In a medium bowl (I used a 4-cup glass measuring cup), combine everything except the roast; mix well.
Make the foil packet: Tear a large sheet of heavy-duty foil (mine was about 18×18) and put the roast in the center.
Bring up the top and bottom edges….
…and fold them over 3 or 4 times.
Fold up both sides 3 or 4 times.
Very carefully unfold the top (you will have to unfold all of the folds a few times) and pour in the vinegar-tomato paste mixture. Refold everything and put the packet in a baking dish to catch any leaks (and there will be some leaks).
Heat your oven to 325. Bake the roast for 4 hours. Let it rest for 10 minutes before you open the packet.
Use tongs to take the meat out of the packet, transferring it to a cutting board or plate, and cover it with foil. The meat will come apart in large pieces when you try to pick it up….oh, yeah…
Strain the cooking liquid through a fine sieve (you might have to press it through) to make a sauce. Slightly pull the meat apart with a fork and serve it with the sauce.