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4052 R102

4052 Viking Oak Smoked Salt Pot Roast

4052 Viking Oak Smoked Salt Pot Roast

Preheat the oven to 275°.

Season both sides of the chuck roast with Viking Oak Smoked Salt, Garlic Powder, and Long Pepper.

In a Dutch oven, on medium high heat, add 1 tablespoon Olive Oil and brown chuck roast on all sides. Remove chuck roast from Dutch oven, add remaining Olive Oil, and brown the onions. Deglaze the pan with red wine. Add the carrots and cook for 2 minutes. Place the roast back into the pan and add the beef stock. Place the potatoes and the pearl onions around the perimeter of the roast.

Cover and cook in the oven for 3 hours.

- 3 pound Chuck Roast

- 2 tablespoons Olive Oil

- 1 tablespoon (4052) Viking Oak Smoked Salt

- 1 tablespoon (5007) Garlic Powder

- ½ teaspoon (5057) Long Pepper "Wild Picked", freshly ground

- ½ cup red wine

- 2 cups beef stock

- 10 small potatoes

- 5 carrots, skin on, cut into 2” pieces

- 1 package pearl onions, peeled

Tip: To peal the pearl onions, cut the root end off and submerge in boiling water for 2 minutes.  Plunge pearl onions into an ice bath to stop them from cooking.  Squeeze the onion and it will pop right out of its skin.

Pot Roast with an authentic Smokey taste and aroma


More Information
SKU 4052 R102


Prep Time 20 Minutes
Cook Time 3.5 Hours
Total Time 4 Hours
Yield 6
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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