FOR THE BONELESS BEEF CHUCK ROAST
2.5 LBS Boneless Chuck Roast
2 Sprigs Thyme
1 Sprig Rosemary
Salt & Fresh Cracked Pepper
2 TBSP Bacon Fat, (or lard ghee etc)
½ Red Onion, peeled and sliced
4 Cloves Fresh Garlic, peeled and smashed
1 Cup water, split evenly
FOR THE NO-FLOUR ONION GRAVY (OPTIONAL)
Braising liquid, including the onions and garlic.
½ Cup Coconut Milk, unsweetened
¼ TSP Balsamic Vinegar
FOR THE ONIONS & MUSHROOMS (OPTIONAL)
8 OZ Baby Bellas or Crimini mushrooms, cleaned and sliced
½ Red Onion, sliced
2 TBSP Olive Oil, split
Salt & Fresh Cracked Pepper
FOR DEBONED ROASTED MEAT
Preheat the oven to 300 degrees. Remove a safe baking tray from the oven, where your roast will fit well. Add the red onion, crushed garlic and ½ water from the bowl. Make sure the bottom of the pot is covered.
Salt and pepper the roast free on both sides. Heat a pan with the heavy bottom on high heat. Add the fat. Put the roast down and let it brown. Add the thyme and rosemary branches.
After about 3 minutes, turn the roast over with tweezers. Put some fat on the roast and let it fry for another 3 minutes. Reduce the heat when you smoke. If the roast is well browned, put it in the prepared pan.
Add the water from the cup to the hot pan ½. Peel and pour the liquid into the pan together with the thyme and rosemary. Cover the pan well with a lid or foil and put it in the oven for about 2 hours.
While the meat is cooking, prepare the mushrooms and onions.
FOR MUSHROOMS AND ONIONS
Heat a frying pan on medium heat. Add oil. When shaking the oil, add the onions and a pinch of salt. Let it boil for a minute, then stir. Continue cooking, stir now and then, another 10-12 minutes or until it is translucent. When the onions have finished cooking, take them out of the pan and put them aside.
Heat the pan. Add the mushrooms. Cook for 2 minutes, stir occasionally. When the mushrooms turn a little brown, add the remaining TBSP oil and a pinch of salt. Cook until the mushrooms are cooked, about 5-6 minutes more.
Combine with the onions and serve over the meat when ready.
FOR THE ONION SAUCE WITHOUT FLOUR
When the roast has reached the final temperature of 190 degrees, take it out of the oven. Remove the meat from the pan and cover with aluminum foil. Let it rest for 10 minutes.
While the meat is resting, degrease the pan and reserve the fried onions and garlic. With a blender or an immersion mixer, add the juice from the pan and reserve the onions with the garlic. Stir until liquid.
Heat a non-stick pan on medium heat. Pour the mixture into the mixer and add to the coconut milk. Stir well. Add to the conditioner. Taste and adjust the herbs. Reserve until the meat is ready.
TO FINISH THE BEEF
After the meat has rested, cut away the visible fat. Then cut the beef into about 1″ pieces. Add the beef in a pan and cover with heavy aluminum foil. Crush the pieces of beef with a meat hammer. They will start to break into pieces. Keep crushing until they all start to crush.
When the meat is well minced, add it on high heat to the non-stick pan to add some crispy meat (this step is optional, but adds such a nice size to the beef).
Dish with minced meat, mushrooms and onions and onion sauce for a delicious meal!