Savoury and sweet, this roast has elements of a Cuban picadillo and preparation couldn’t be easier. The meat tastes even better after a day’s refrigeration.
900g boneless chuck roast
Ground black pepper
2 tbs extra-virgin olive oil
2 cups low-sodium chicken broth or water
3 tbs tomato paste
3 tbs yellow mustard
2 tsp ground cumin
Large handful raisins
Small handful chopped, pitted green olives, preferably stuffed with pimento
Preheat the oven to 150°. Pat the roast dry with paper towels and season all over with 1½ teaspoons salt and ½ teaspoon pepper.
Heat the oil in a large, heavy, ovenproof pot over high heat. As soon as the oil shimmers (before it starts to smoke), add the roast and sear for about 15 minutes total, turning to brown it on all sides.
Meanwhile, whisk the broth or water, tomato paste, mustard and cumin in a liquid measuring cup.
Once the beef has browned all over, pour the broth mixture into the pot, and then scatter the raisins and olives over the meat.
Turn off the heat, cover the pot and transfer it to the oven to slow-roast (middle rack) for about 3 hours, or until the meat is wonderfully tender; uncover and turn over the roast halfway through cooking and re-cover.
Transfer the meat to a cutting board and cut into slices (against the grain).
Season the cooking juices in the pot lightly with salt; serve the meat warm, with the cooking juices.