Braised Chuck Roast

1. Season the chuck roast generously with salt and black pepper.
2. Heat the cooking oil in an oven-safe pot and sear the meat on all sides until golden brown. Set aside on a plate.
3. Add the onion and rhubarb to the same pot and sauté for a few minutes.
4. Pour in the red wine and bring to a boil.
5. Season with salt and add the thyme, rosemary, and honey.
6. Place the seared chuck roast on top of the vegetables. Pour in the stock and any resting juices from the meat.
7. Cover with parchment paper cut to fit the pot, with a small hole in the center (see blog post for how-to). Then cover with a lid.
8. Braise in the oven at 150°C (300°F) for 1 hour per 500 g (1.1 lb) of meat.
9. With one hour remaining, remove the pot and add the beets and carrots on top of the meat.
10. Return to the oven for the final hour.
11. Remove the beef and wrap it in parchment paper and aluminium foil to rest. Set the vegetables aside on a plate. Strain the sauce.
12. Melt 3 tbsp of butter in a pot and whisk in the flour until smooth.
13. Add the strained sauce and whisk until thickened.
14. Remove from heat and stir in 1 tbsp of butter.
15. Shred the meat into large pieces and serve with the sauce, sautéed asparagus, and lettuce or salad. Enjoy!

Sautéed Asparagus

1. Heat the olive oil in a frying pan and sauté the asparagus until it begins to soften.
2. Add the butter and garlic, and season with salt and black pepper.
3. Continue sautéing until the asparagus is tender and golden on all sides.