Slow-Roasted Chuck Roast with Baked Sweet Potatoes

Ingredients

• 3 lb chuck roast (cut into 5 equal pieces)
• salt (to taste, for seasoning roast and potatoes)
• black pepper (to taste (optional))
• 1 tbsp beef tallow (for searing)
• 1 cup beef broth (can also use stock, bone broth, or water)
• 4 sweet potatoes (large size)
• 1 tbsp olive oil (for rubbing potatoes)
• 2 tbsp butter (for topping potatoes)
• cinnamon (for topping potatoes)
• 2 tbsp maple syrup (pure maple syrup for topping)

Steps

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Cut the chuck roast into 5 equal pieces and generously salt both sides. Add black pepper if desired.

3. 3

   Heat a Dutch oven over high heat with beef tallow. Once hot, sear the roast pieces until they are beautifully browned and crispy on the edges.

4. 4

   Pour in approximately 1 cup of broth (or water) into the Dutch oven.

5. 5

   Cover the Dutch oven with a lid and place it in the preheated oven. Bake for 2.5 to 3 hours until the meat is perfectly tender and falls apart.

6. 6

   While the roast is cooking, wash the sweet potatoes and pierce them several times with a fork.

7. 7

   Rub the sweet potatoes with olive oil and salt.

8. 8

   Place the sweet potatoes in the oven alongside the roast. Large sweet potatoes will take about 1.5 hours; start checking them at the 1-hour mark with a fork to see if they are soft and tender.

9. 9

   Once the roast and potatoes are finished, remove them from the oven.

10. 10

    Slice open the sweet potatoes and top with butter, a sprinkle of cinnamon, and a drizzle of pure maple syrup before serving with the roast.

Notes

For the best results, ensure the Dutch oven is very hot before searing to get those 'crispy caramelized bites.' If your sweet potatoes are smaller, they may only need 45-60 minutes.

Nutrition per serving

• main
• dinner
• healthy
• gluten-free
• slow-cooked
• beef
• potatoes