Easy Middle Eastern Chuck Roast

A flavorful Middle Eastern-style chuck roast that is tenderized with lemon and spices, perfect for a cozy meal.

By @kalejunkie

Original recipe source

Cook time: 240 minutes

Servings: 12

Ingredients

• 1.5 cups beef broth
• 3 tablespoons honey
• 5 cloves garlic
• 2 tablespoons sumac
• 2 teaspoons turmeric
• 1.5 teaspoons cumin
• 0.5 teaspoons coriander
• 2 teaspoons kosher salt
• 1 tablespoon Aleppo pepper
• 1 lemon lemon juice
• 3.5 pounds chuck roast
• 0 to taste salt
• 0 to taste pepper
• 1 whole red onion
• 2 tablespoons sumac
• 1 tablespoon red wine vinegar
• 0.5 teaspoons kosher salt
• 2 tablespoons butter
• 0.5 cups vermicelli noodles
• 1 cup basmati rice
• 1.5 cups water
• 1 teaspoon kosher salt

Instructions

1. Preheat oven to 325°F.
2. In a medium bowl, whisk together the beef broth, honey, minced garlic, sumac, turmeric, cumin, coriander, kosher salt, Aleppo pepper (or paprika and cayenne pepper), and lemon juice to make the marinade.
3. Pat dry the chuck roast and season both sides with salt and pepper.
4. Place the chuck roast in a Dutch oven and pour the marinade on top.
5. Cover the Dutch oven and place it in the oven for 3 1/2 to 4 hours.
6. After 3 1/2 hours, check if the meat shreds easily with two forks. If not, return to the oven for another 30 minutes.
7. Once the meat is ready, remove from the oven, shred the meat, and toss with the juices.
8. If desired, place the shredded meat back in the oven under the broiler for 3-4 minutes to brown for crispy bits.
9. To make the sumac onions, slice the red onion, add to a bowl, and toss with sumac, red wine vinegar, and kosher salt.
10. To make the vermicelli rice, melt butter in a saucepan over medium heat. Once melted, add the crushed vermicelli noodles and stir until brown.
11. Add the rinsed basmati rice, water, and kosher salt to the saucepan. Stir well, cover, and turn heat to low. Let cook for 18-20 minutes.
12. Remove the cover from the rice, fluff with a fork, and enjoy.