SOFT AND SAVORY CHUCK ROAST

The slow treatment of this meat makes it incredibly soft and tender. If the fork does not go through the meat easily, leave it in, tightly covered, till fork tender.

Serves 8

• 2-3 lb (1-1½ kg) chuck roast
• 1 Tbsp paprika
• 1 Tbsp kosher salt
• ½ tsp pepper
• 1 tsp garlic powder

SAUCE

• 3 Tbsp cooking wine
  3 Tbsp soy sauce
  3 Tbsp honey
  1 Tbsp barbeque sauce
  2-3 carrots
  1 onion, sliced
  2-3 stalks celery
  2-3 bay leaves, optional

Preheat oven to 350°F (175°C).

Place meat in heavy-bottomed baking dish. Season with spices. In a small bowl, mix ingredients for the sauce. Pour over meat. Cover baking dish tightly. Bake for about 3-3½ hours, depending on the size of the roast. Check for doneness with a fork — it should slide in and out very easily, and the meat should be tender to the touch.

(Originally featured in FamilyTable, Issue 645)