Chuck Roast
Silan Barbecue Chuck Roast
1 3-4 lb chuck roast
3 Tbsp avocado or olive oil
10 medium Yukon gold potatoes, washed and chopped in quarters
2 tsp kosher salt
1 tsp ground black pepper
2 red or yellow onions, sliced
10 cloves garlic, coarsely chopped
2 cups chicken broth or water
3/4 cup Silan barbecue sauce
• Preheat oven to 300°F.
• Place brisket in a large oven-proof baking dish.
• Drizzle oil over the brisket.
• Arrange potatoes around the brisket and sprinkle with kosher salt.
• Add onions and garlic on top of the potatoes, then pour chicken broth over the vegetables.
• Spoon the sauce over the brisket.
• Cover tightly and roast in the oven, about 3 hours until fork tender.
• Remove baking dish from the oven and let cool.
• Remove meat from the dish and carve into thin slices.
• Pour juices over the meat, cover tightly and return to oven to reheat 30 to 40 minutes before serving.
Silan Barbecue Sauce
1 6oz can organic tomato paste
One cup brown sugar
1 cup organic Silan
1/2 cup red wine vinegar
1 Tbsp smoked paprika
1 Tbsp garlic powder
1 Tbsp onion powder
2 tsp salt
1 tsp freshly ground black pepper
• In a medium bowl, whisk together tomato paste, brown sugar and Silan.
• Add red wine vinegar and stir well.
• Add paprika, garlic powder, onion powder, salt and pepper and combine.
•Store in a tightly sealed jar in the refrigerator.
