Tomato Jam Roast

• 5 lb chuck roast

• 1 tbsp kosher salt

• 1 tbsp black pepper

• 1/4 cup oil

• 4 cups chopped leeks

• 1 cup dry red wine

• 4 tbsp @tuscaninifoods tomato jam

• 1/4 cup silan

• 4 russet potatoes, peeled and cut

• 3 large carrots, peeled and cut

• 1.5 cups water/broth

DIRECTIONS:

1. Preheat oven to 300 F.

2. Pat dry your roast using paper towel. Sprinkle kosher salt and black pepper all over the roast.

3. Heat a large Dutch oven to high heat. Add oil. Sear roast on all sides until a thick brown crust forms. Remove and set aside to rest.

4. While pot is still hot, add leeks and lower the heat to medium. Sauté until brown. Deglaze with the wine. Turn off the heat.

5. After roast has rested, spread tomato jam all over. Add meat to the pot.

6. Drizzle silan and add potatoes and carrots all around. Finally, add your liquid.

7. Cover and place in the oven for at least 3-4 hours. It is ready when a knife can go in easily.

For full video, click here.

Enjoy,

Guila