Fork-tender beef chuck with onions, tomatoes, and olives from Cooking Slow: Recipes for Slowing Down and Cooking More: Braising, Simmering, Roasting, Slow-Grilling, and More by Andrew Schloss

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Beef air-dries for 12-24 hours in the refrigerator.

  • Astrid5555 on January 06, 2014

    Husband declared this to be the most amazing piece of meat ever! Apart from air-drying the beef overnight in the fridge, and 11 hours of total roasting time (3 hours for the vegetables, and 8 hours for the beef), this dish only requires a prep time of 10 minutes total (no vegetable chopping required!). The end result is truly delicious, a very tender piece of meat with exceptional pan juices that transform into a delicious sauce. Would also go well with dried porcini mushrooms. Served over whole wheat fusilli pasta.

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