Pan Fried Chuck Roast | Yogi Parker

I broke out my propane camp stove as well as an additional single burner butane stove to get this stuff done.  I don’t normally want to submit anything I have not made at at least a few times, but everything came out pretty well.

• 2 1/2 lb chuck roast

• 1/2 cup parsley
• 1/2 cup basil
• 1/4 cup olive or avocado oil
• 4 whole garlic cloves
• Juice of one lemon
• I/4 cup chopped onion
• 1/4 cup chopped bell pepper
• 2 tablespoons of Kirkland no salt seasoning
• 1 teaspoon dried oregano
• 1 teaspoon of coriander seed
• 1 bay leaf
• Salt /pepper

1. Everybody (except the roast) in the food processor, blend until smooth.
2. Take the chuck roast, place it on a firm surface and get ready to tenderize.  I used a brick I found and wrapped with aluminum foil to give the meat a few solid whacks, but I guess normal people probably have a meat hammer to do the job.
3. Put chuck roast in container and spoon in 3/4 of the marinade, cover and allow them to get to know each other for a day or two in the fridge
4. Place a large skillet over high heat, allow the skillet to get nice and hot, and place in the meat.
5. Turn about every minute or so for about eight minutes or until desired wellness.  Remove from heat and let it hang out somewhere to rest for about five minutes before slicing.  Since I was outside cooking on a propane camp stove and it was kind of chilly, I tented the roast with some aluminum foil while it rested.

I sliced it into strips, topped it with some pan roasted cherry tomatoes, and yep that seemed to work.