Santa Maria Slow-Braised Chuck Roast

Ingredients

• 3 tbsp Salted Perfection Santa Maria Select Blend
• 4 lb boneless beef chuck roast, trimmed of hard external fat
• 2 tbsp grapeseed or avocado oil (high smoke point for searing)
• 2 large yellow onions, quartered through the root
• 4 large carrots, peeled and cut into 2-inch oblique chunks
• 4 parsnips, peeled and cut into 2-inch chunks
• 4 cloves garlic, smashed
• 2 tbsp tomato paste
• 1 cup dry red wine (Cabernet or Merlot)
• 2 cups unsweetened beef bone broth (verify no sugar/dextrose on label)
• 4 sprigs fresh thyme

Instructions

1. Preheat your oven to 300°F (150°C). We want a low ambient temperature to ensure even heat penetration without drying out the exterior muscle fibers before the interior connective tissue breaks down.
2. Pat the chuck roast extremely dry with paper towels. Surface moisture creates steam, which limits the temperature to 212°F and prevents browning. We need the Maillard reaction—browning at 300°F+—for flavor complexity.
3. Season the beef aggressively on all sides with 2 tablespoons of Salted Perfection Santa Maria Select Blend. Press the seasoning into the meat to ensure adhesion.
4. Heat the oil in a large Dutch oven over medium-high heat until it shimmers. Sear the beef deeply on all sides, about 4-5 minutes per side, until a dark mahogany crust forms. Remove the beef and set it aside.
5. Lower the heat to medium. Add the onions, carrots, and parsnips. Sauté for 5-6 minutes just to develop some color. The sugars in the vegetables will begin to caramelize, adding depth.
6. Stir in the tomato paste and garlic. Cook for 2 minutes, stirring constantly. This step, known as 'pincage', cooks out the raw metallic taste of the tomato and deepens the color.
7. Deglaze the pot with the red wine. Use a wooden spoon to scrape up the 'fond'—the caramelized bits stuck to the bottom. That is concentrated flavor; do not leave it behind.
8. Simmer the wine until reduced by half to concentrate the acidity, then pour in the beef bone broth. Return the beef to the pot, nestling it among the vegetables. Add the thyme sprigs and the remaining 1 tablespoon of Salted Perfection Santa Maria Select Blend.
9. Cover with a heavy lid. The heavy lid increases internal pressure slightly and prevents moisture loss, maintaining a humid environment essential for gelatin conversion.
10. Transfer to the oven and braise for 3 to 3.5 hours. You are looking for 'fork-tender' texture, which indicates the collagen has sufficiently solubilized.
11. Remove from the oven. Skim any excessive rendered fat from the surface if desired. Taste the braising liquid and adjust seasoning if necessary, though the reduction should be potent. Serve the meat in large chunks surrounded by the root vegetables. DUNZO!