Biltong Spiced Pot Roast

Biltong is a South African favorite, similar to jerky, and deeply flavored with vinegar, Worcestershire sauce, black pepper and coriander. This recipe takes those flavors to a new level in a classic comfort food recipe.

Clint Jolly spent some time in South Africa to better understand their culinary world and brought this idea back home. Give it a try and let us know how you like it!

5 LB Boneless Beef Chuck Roast

3 OZ Worcestershire Sauce

2 OZ Balsamic Vinegar

1 OZ Whole Coriander

1 OZ Coarse Ground Black Pepper

1/4 OZ Kosher Salt

1 OZ Olive Oil (Or substitute with beef tallow)

1/2 GAL Beef Stock

1 LB Baby Red Potatoes

1 LB Carrots, chopped into 1” pieces

1 Large Yellow Onion, chopped into 1” pieces

2 Cloves Garlic, smashed

Mix Worcestershire, vinegar and spices to form a marinade. Season the chuck roast and rub in the spices. Let marinate for 30 minutes or more. You can also let this marinate overnight.

Heat a dutch oven or large, heavy, oven-safe pot over medium high heat. Preheat your oven to 300 degrees.

Add oil or tallow to the pot and sear the roast on all sides until dark brown. Remove the roast and add carrots, onion and garlic to the pot. Let cook until onion and garlic start to soften.

Add the roast and potatoes back to the pan, then add stock to cover. Make sure the roast is fully covered by the stock. Bring to a boil and cover. Transfer the whole pot to the oven. Let cook for 3.5-4 hours. Check occasionally to ensure the liquid is covering the roast and add more as needed.

The roast will be fork tender when done. We like to strain off the braising liquid and reduce to thicken into a gravy.

Enjoy!