Plateada al Horno

Ingredients

Salt

to taste

Black pepper

to taste

Dried oregano

2 teaspoons

Bay leaves

2

Carrot

2, sliced

Onion

1 large, sliced

Beef broth

2 cups

Red wine

1 cup

Olive oil

2 tablespoons

Garlic

4 cloves, minced

Plateada (beef chuck roast)

3-4 pounds

Instructions

1. Preheat the oven to 325°F (160°C).
2. Season the plateada generously with salt, pepper, and minced garlic, ensuring every inch is covered for maximum flavor.
3. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat until shimmering. Sear the plateada on all sides until it develops a rich brown crust, about 3-4 minutes per side. Remove the plateada from the pot and set it aside on a plate.
4. In the same pot, add the sliced onion and carrot. Sauté for about 5-7 minutes until they are soft and fragrant.
5. Deglaze the pot by pouring in the red wine, scraping the bottom to release any browned bits. This will add depth of flavor to your dish.
6. Add the beef broth, bay leaves, and dried oregano to the pot, stirring to combine.
7. Return the seared plateada to the pot, nestling it among the vegetables and liquid. Ensure the meat is covered with the liquid.
8. Cover the pot with a lid and transfer it to the preheated oven. Bake for approximately 3 hours or until the plateada is fork-tender, indicating it has absorbed all the wonderful flavors.
9. Once done, remove the pot from the oven and let the plateada rest for 10 minutes before slicing it against the grain.
10. Serve the plateada with the cooking liquid and vegetables, spooning the rich sauce over the meat for an added burst of flavor.