Goron Spice-Rubbed Rock Roast
Channel the culinary might of the Goron tribe with this robust 'Rock Roast'! While not actual rock, this intensely flavorful pot roast is slow-cooked to tender perfection, seasoned with a hearty spice rub that echoes the volcanic regions of Death Mountain. It's a truly comforting and filling meal, sure to satisfy even the hardiest of adventurers.
Directions
- 1
In a small bowl, combine smoked paprika, garlic powder, onion powder, black pepper, oregano, and cayenne pepper (if using) to make the spice rub.
- 2
Pat the beef chuck roast dry with paper towels. Generously rub the spice mixture all over the roast.
- 3
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove roast and set aside.
- 4
Add chopped onion, carrots, and celery to the same pot. Sauté for 5-7 minutes until softened and slightly caramelized, scraping up any browned bits from the bottom.
- 5
If using, pour in red wine and deglaze the pot, scraping any remaining browned bits. Cook for 2-3 minutes until the liquid reduces slightly.
- 6
Return the seared roast to the pot. Pour in beef broth and add bay leaves. Liquid should come about two-thirds of the way up the side of the roast.
- 7
Bring to a simmer, then cover the Dutch oven tightly and transfer to a preheated oven at 325°F (160°C).
- 8
Cook for 3-4 hours, or until the roast is fork-tender and easily shreds.
- 9
Carefully remove bay leaves before serving. Shred the roast directly in the pot with the vegetables and gravy, or transfer to a serving platter and spoon gravy over.
- 10
Taste and adjust salt as needed. Serve hot with crusty bread or mashed potatoes.