A spicy, savory beef roast, slow-cooked with a homemade salsa verde for a truly flavourful dish.
Servings: 6-8
Preparation time: 3h30
Star ingredient: Boneless top blade beef roast
Ingredients
1 top blade beef roast
1 lb tomatillos, peeled
2 jalapeno peppers, seeded
1 onion, quartered
4 cloves garlic
1/2 cup fresh coriander
Juice of 1 lime
1 tbsp. ground cumin
1 tbsp. smoked paprika
1 tbsp. dried oregano
Salt and pepper to taste
Instructions
Preheat oven to 325°F.
Season chuck roast with salt, pepper, cumin, paprika and oregano.
For the salsa verde, place the tomatillos, jalapeños, onion and garlic on a baking sheet and roast in the oven for 15 minutes. Let cool, then blend with cilantro and lime juice in a blender. Add salt to taste.
Place the roast in a baking dish and pour half the salsa verde over it.
Cover with aluminum foil and bake for about 3 hours, until tender.
Leave to rest for 10-15 minutes, slice and serve with the remaining salsa verde.
