Pachamanca Style Chuck Roast
Chuck roast slow cooked in a mint, garlic, cilantro and chile on a bed of veggies wrapped in banana leaves. Normally cooked in the ground, this recipe truly pays homage to the Earth.
Ingredients
- 1/4 cup olive oil
- 1 bundle fresh mint
- 1 bundle fresh cilantro
- 6 cloves garlic
- 3 green chilis seeds removed
- 1 cup sherry vinegar
- 1 tbsp sea salt coarse ground
- 1 tbsp pepper
- 1 1/2 lbs chuck roast
- 4 potatoes (medium) preferrably Yukon golds
- 2 sweet potatoes peeled, scrubbed, cut into 2 pieces
- 2 carrots (large) peeled, scrubbed, cut into 2 pieces
- 2 onions (large) peeled, scrubbed, cut into 4 pieces
- 2 red bell peppers (large) seeded and cut into 4 pieces
- 1 pkg banana leaves if not avail - parchment paper
- 1 bundle fresh thyme
Instructions
- Preheat oven to 350 F
- In a blender add olive oil, the mint, cilantro, garlic cloves and chilies and blend. Drizzle the oil in until completely mixed in and season with salt and pepper.
- Marinate the chuck roast and let chuck roast sit overnight in the marinade. Remember to reserve the marinade to pour over the layered pot once ready to cook. If you don’t have enough marinade you add a bit of stock or water.
- In a dutch oven cover the bottom of the pot with banana leaves or parchment paper long enough to cover over the top.
- Place the potatoes, sweet potatoes at the bottom, then layer the carrots, onions, peppers and then the chuck roast.
- Place the bundle of thyme on top of the chuck roast
- Pour the marinade over the top and cover with the banana leaves. Cover tightly with the lid on the dutch oven and place in center rack of oven.
- Cook for for 2 hours or until the chuck roast is tender to your liking.
- To serve just place the pot on the middle of the table and have guest serve themselves family style as Pachamanca is all about community and breaking bread together.