Western Christmas in July Festive Roast

1.Preheat your oven to 325°F (165°C).

2.In a small bowl, mix together smoked paprika, cumin, oregano, garlic powder, onion powder, black pepper, and kosher salt.

3.Pat the beef chuck roast dry with paper towels. Rub the spice mixture all over the roast, pressing it into the meat.

4.Heat olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.

5.Lower the heat to medium. Add the sliced onions and cook, stirring, until softened and golden, about 5 minutes. Add smashed garlic and cook for 1 more minute.

6.Arrange carrots, potatoes, corn rounds, and bell peppers around the pot. Place the seared roast on top of the vegetables.

7.In a bowl, whisk together beef broth, barbecue sauce, and Worcestershire sauce. Pour the mixture over the roast and vegetables.

8.Cover the pot tightly with a lid or foil. Transfer to the oven and bake for 2.5 to 3 hours, or until the beef is fork-tender and vegetables are cooked through.

9.Remove the pot from the oven. Let the roast rest, covered, for 10 minutes. Slice the beef against the grain and arrange on a platter with the vegetables.

10.Spoon some of the pan juices over the meat and vegetables. Garnish with chopped parsley and chives before serving.