Al Capone Beef Roast
"Origins of the Al Capone roast can be traced back to the notorious gangster himself, who was known for his love of food and luxurious lifestyle. The story goes that he used to order this dish on a regular basis from a famous Chicago restaurant. I would add veggies on the side, whole carrots, whole mushrooms and celery."
Ingredients
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- Spice Rub
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- Sauce
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- Roux
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Nutritional
- Serving Size: 1 (282.4 g)
- Calories 319.6
- Total Fat - 9.3 g
- Saturated Fat - 3.9 g
- Cholesterol - 157.1 mg
- Sodium - 1471.7 mg
- Total Carbohydrate - 12.6 g
- Dietary Fiber - 1.8 g
- Sugars - 6.5 g
- Protein - 44.3 g
- Calcium - 87 mg
- Iron - 5.8 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
In a small bowl, mix together salt, black pepper, garlic powder, onion powder, paprika, oregano, basil, and thyme.
Step 3
Season the chuck roast generously with the spice mixture, pressing the spices into the meat.
Step 4
In a large Dutch oven, heat some oil over medium-high heat.
Step 5
Sear the meat on both sides until browned, about 5 minutes per side.
Step 6
Remove the meat from the Dutch oven and set aside.
Step 7
Add the red wine to the Dutch oven and scrape the bottom to deglaze any brown bits.
Step 8
Add the beef broth, balsamic vinegar, honey, Worcestershire sauce, minced garlic, bay leaves, and rosemary.
Step 9
Stir to combine.
Step 10
Add the chuck roast back to the Dutch oven, spooning some of the liquid over the top.
Step 11
Cover the Dutch oven with a lid.
Step 12
Bake in the preheated oven for 4 hours, or until the meat is tender and shreds easily with a fork.
Step 13
Remove the meat and set it aside to rest.
Step 14
In a small bowl, mix together the flour and butter to make a paste.
Step 15
Strain the remaining liquid into a saucepan and bring it to a simmer.
Step 16
Whisk in the flour and butter paste, stirring constantly until the sauce thickens.
Tips
No special items needed.