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Seville-Style Pot Roast

fall, winter, main course, roast, roasted
spanish

3 tangerines
1/2 teaspoon minced fresh rosemary
or 1/4 teaspoon. dried rosemary
2 cloves garlic
Salt
Pepper
1 teaspoon paprika
2 tablespoons olive oil
3 pounds boneless chuck roast (3 to 3 1/2 lb; rolled

PREPARATION: Grate 1 teaspoon zest from tangerines. Squeeze 1/2 cup tangerine juice. Mince rosemary. Mash the garlic with a pinch of salt. Combine 1/4 teaspoon pepper, rosemary, tangerine zest, paprika, garlic, and oil. Cut tiny slashes all over the surface of the meat with a sharp knife, about 1/4-inch deep. Rub the mixture into the meat. Recipe can be made to this point several hours ahead. COOKING AND SERVING: Heat the broiler. Sear the meat under the preheated broiler until well browned on all sides, about 20 minutes. Put the meat in the center of a large piece of heavy-duty foil. Wrap the foil around the meat, sealing all the edges with a double fold to form an airtight package. Do not add any liquid or salt. Reduce heat to 250°F. Put the wrapped meat in a shallow roasting pan and cook in oven until tender, about 4 hours. Unwrap meat and pour juices into a saucepan. Skim off excess fat, add tangerine juice, and cook over high heat until the juices are reduced by half, about 20 minutes. Season with salt and pepper. Cut the meat into thick slices and pass the sauce separately. NOTES : Chuck roast coated with a mixture of rosemary, garlic and tangerines before roasting. This beef is good either warm or at room temperature. 0 3399 0 0 0 0 0 0 2181

Contributor: Cook's Magazine November 1987

Yield: 6 servings

Preparation Time: 6:00

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