Slow-roasted chuck roast over warmly spiced basmati rice with carrots and golden raisins.
Serves
6–8
Prep Time
20 minutes
Cook Time
3½–4 hours
Ingredients
Chuck Roast
• 3–4 lb Chuck Roast
• Olive oil
• 2 tsp Kosher salt
• 1–2 tsp Black pepper
• 2 Tbsp Brown sugar
• 1 tsp Paprika
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Ground cumin
• ½ tsp Ground cardamom
Golden Raisin Rice Pilaf
• 2 cups Basmati rice, rinsed
• 3 cups Beef broth
• 2 Carrots, grated
• 1 cup Golden raisins
• 1 tsp Ground turmeric
• 1 tsp Ground cumin
• ½ tsp Ground cardamom
• Salt & black pepper, to taste
• 2 Tbsp Butter or olive oil
Instructions
1. Season & Roast the Chuck
Rub the chuck roast with olive oil and coat evenly with salt, pepper, brown sugar, paprika, garlic powder, onion powder, cumin, and cardamom.
Place the roast in a roasting pan with ½ cup beef broth or water. Cover tightly with foil or a lid.
Roast at 300°F for 3–3½ hours, until fork-tender. Remove from the oven and let rest for 15–20 minutes before slicing or cutting into chunks.
2. Build the Golden Raisin Pilaf
Heat butter or olive oil in a large pot over medium heat. Add grated carrots and cook for 2–3 minutes until softened.
Stir in turmeric, cumin, cardamom, salt, and pepper. Add rinsed rice and stir to coat in the spiced oil.
Pour in beef broth and stir in golden raisins. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes.
Turn off heat and let rest, covered, for 5–10 minutes. Fluff with a fork before serving.
3. Serve
Spoon a generous bed of golden raisin pilaf onto each plate. Top with thick slices or chunks of chuck roast. Drizzle with pan juices if available.
This dish gets even better the next day. The spices settle in, the rice stays fluffy, and the beef soaks up every bit of that warm, savory-sweet flavor.