In my opinion, a roast is best eaten the day after it’s made. Yeah – good luck with that! It smells so good that there’s no way you’ll be able to resist eating it the same day! But a heads up – this one takes some time to cook…largely unattended.
Today I’m going to share with you some of the benefits of garlic. We eat it some form or other every single day. But did you ever stop to think about its benefits? Why is it so often considered a great, healthy herb? Well, for one, it has the vital chemical compound allicin, which is a wonderful therapeutic ingredient with many medicinal qualities. The allicin compound contains sulfur, which gives the herb its pungent savor and peculiar smell. The health benefits of garlic are innumerable. It helps to fight heart ailments, fight cold, cough, and lowers blood pressure. You can read more about its benefits here.
- 4 lb boneless chuck roast
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tsp olive oil
- 3 bay leaves
- 1/2 tsp turmeric powder
- 1 tsp Himalayan Salt
- 1/2 tsp ground pepper
- Preheat oven to 325°F.
- Heat a large Dutch oven over medium heat and add oil.
- Sear meat for 4-5 minutes on each side, using tongs to turn the piece.
- Once seared all around, remove the meat from the pan and set aside.
- Put the onion, garlic and a single bay leaf at the bottom of the Dutch oven and sprinkle with salt, pepper and turmeric powder.
- Return the meat to the pan and place the remaining two bay leaves on top and cover.
- Cook in the oven for 30 minutes at 325°F.
- Reduce the heat to 300°F and cook for another 1-1/2 hrs.
- Remove roast and let it rest for 10 minutes before slicing.
- Serve with your favorite gravy.