Prep time
Cook time
Total time
Serves: 4-6
  • 1 (3-1/2 to 4 pound) chuck roast, trimmed of excess fat (get the leanest one possible) can use a larger roast
  • sea or Kosher salt
  • fresh ground black pepper
  • 2 cups thinly sliced onions
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon finely minced, fresh garlic
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons apple cider vinegar (I use Bragg Organic Raw-Unfiltered Apple Cider Vinegar)
  • ¼ cup firmly packed light brown sugar
  • ¼ cup sweet pickle relish (I prefer the flavor of Wickles)
  • ¼ cup good-quality, dry red wine (I used Menage a Trois Red was open)
  • 1 teaspoon sea or Kosher salt
  • 1 teaspoon dry mustard (I use Penzey's Canadian Powdered Mustard)
  • (If desired) 1 pound small Yukon Gold or New Potatoes cut in half
  • (If desired) 8 ounces small, whole Crimini Mushrooms or larger ones sliced thick
  • (If desired) 4 large carrots, sliced into 2-3 inch pieces or baby carrots
  • If desired, you could garnish with coarsely chopped flat or Italian parsley.
  1. Totally submerge the top and bottom of a 3-1/4 quart (or larger) clay pot in room temperature water. Soak about 30 minutes. Drain.
  2. Evenly sprinkle the salt and pepper over both sides of the meat.
  3. Spread one-half of the onions over the bottom of the clay pot.
  4. Place the roast on top of the onions.
  5. Cover the roast with the remaining onions.
  6. In a medium size mixing bowl, whisk together the tomato paste, garlic, Worcestershire, vinegar, brown sugar, relish, wine, salt and dry mustard until thoroughly combined.
  7. Pour the sauce over and around the roast.
  8. Put the top on the clay pot, and place on the middle rack of a COLD oven.
  9. Turn the oven on and set the temperature to 425F. Bake until the meat is fork-tender.....about 2 to 2-1/2 hours.
  10. If you are adding vegetables to the roast, add them with an hour left to go on the baking time. Put them over and around the roast in the gravy. Try to toss them around a bit so they all get coated with the gravy.
  11. When the roast is done, remove from the oven.
  12. Set the clay pot on a cooling rack.
  13. Remove the roast and place on a cutting board. Tent with aluminum foil and allow the roast to rest about 10-15 minutes before carving.
  14. With a sharp slicing or carving knife, slice the meat across the grain about ½ inch thick.
  15. Arrange on a serving platter and surround with the vegetables.
  16. Skim the fat off of the BBQ sauce/gravy.
  17. Pour a small amount of the sauce over the meat and serve the remaining amount in a gravy boat.
  18. If desired, you could garnish with coarsely chopped flat leaf or Italian parsley.
Recipe by Best of BS at