Recipe courtesy of Adam West
Ingredients
3 to 4 lb chuck roast of beef or elk
salt and ground black pepper, to taste
1½ Tbsp dried herb (oregano or rosemary)
3 garlic cloves, cut into slivers
2 Tbsp olive oil
1 large onion, chopped
2 stalks celery, chopped
4 to 5 slices green apple
1½ lbs Yukon gold potatoes, quartered
3 medium carrots, peeled and sliced ½-inch thick
1 cup red wine
1 cup frozen green peas
Directions
Preheat oven to 425°.
Season meat with salt, pepper, and herbs. Use the tip of a knife to make several slits on the surface of the meat. Insert garlic into slits.
Heat olive oil in a large black iron skillet over medium heat. Add meat and brown the roast on all sides. Spread onion and celery around meat and place green apple slices on top of roast. Add 1 or 2 inches of hot water to the skillet. Cover the skillet tightly with foil and carefully place in oven. Cook for approximately 3 hours, checking periodically to make sure liquid does not evaporate.
Place potatoes in a large pot with just enough cold water to cover them. Bring to a boil, and then add carrots to the water. Cook for about 2 minutes until vegetables are partially cooked. Drain vegetables, reserving one cup of the vegetable cooking liquid.
Add the vegetables to the skillet, along with the reserved cooking liquid and wine. Cook roast for 1 more hour, and then stir in the peas. Continue cooking until peas are cooked through, about 5 minutes. Carefully remove skillet from oven. The meat should be fork-tender. Serve.