Easy Chuck Roast with Mashed Parsnips

Ingredients

• 1-2 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 3-4 chopped garlic cloves
• 3 lb chuck roast
• 3-4 generous pinches salt
• Fresh cracked pepper, to taste
• 2 tbsp taco seasoning
• 4 individual adobo chipotle peppers (canned, in sauce)
• 1 can (15oz) tomato sauce
• 18 fluid ounces beef broth
• 2 medium parsnips, thinly sliced (yields about 3 cups)
• 1 tbsp olive oil
• 2 thinly sliced garlic cloves
• 1 cup heavy cream
• 2 generous pinches salt
• 3 tablespoons sour cream
• Juice of 1 large lime
• 2 adobo chipotle peppers and 1 tbsp of the sauce
• 1 large handful cilantro
• 1 garlic clove
• 1 tbsp onion powder
• 2 generous pinches salt
• 1/3 cup water
• Fresh cilantro or parsley, for garnish

Method

1. 1

   Preheat oven to 350°F.

2. 2

   Drizzle 1-2 tbsp olive oil into an oven-safe pot or dish with a lid.

3. 3

   Add the sliced yellow onion and chopped garlic cloves to the pot.

4. 4

   Add the chuck roast and season with salt, fresh cracked pepper, taco seasoning, and 4 canned adobo chipotle peppers.

5. 5

   Pour in the tomato sauce and beef broth.

6. 6

   Cover and bake in the oven at 350°F for 4 hours.

7. 7

   Remove the chuck roast from the oven, shred using two forks, and mix well with the cooking drippings.

8. 8

   To make the mashed parsnips, heat 1 tbsp olive oil in a pot over medium-low heat. Add the sliced parsnips, sliced garlic, heavy cream, and salt. Mix, cover, and cook for 20-30 minutes, stirring occasionally. Add fresh cracked pepper, mash with a fork, and spread across the bottom of a serving dish.

9. 9

   To make the sauce, blend the sour cream, lime juice, 2 chipotle peppers with sauce, cilantro, garlic clove, onion powder, salt, and water until smooth. Taste and adjust seasonings as needed.

10. 10

    Plate by placing the mashed parsnips at the bottom, topped with shredded beef, a drizzle of sauce, and fresh cilantro or parsley.