INGREDIENTS
- 2–3 lb chuck roast
- 1 fresh tomato, cubed
- ½ onion, shallot, or green onion, thinly sliced
- 4–5 cloves garlic, crushed
- 2 tsp salt
- ½ tsp each black pepper and white pepper
- 2 tsp ground allspice
- ¼ tsp ground cardamom
- ½ cup red wine vinegar
- ¼ cup extra virgin olive oil
- Optional: 1–2 whole cardamom pods
- ½–1 cup beef broth or water (for braising)
MARINADE
- Pat the chuck roast dry and pierce it a few times with a knife to help the flavors penetrate.
- Whisk together the tomato, onion, garlic, salt, black pepper, white pepper, allspice, cardamom, red wine vinegar, olive oil, and optional whole cardamom pods.
- Pour the marinade over the roast in a large zip-top bag or covered bowl, making sure it’s well coated. Marinate for at least 6 hours, preferably overnight (up to 24 hours).
PREP
- Remove the roast from the marinade, reserving the marinade.
- Heat a Dutch oven over medium-high heat with a drizzle of olive oil. Sear the roast on all sides until deeply browned, about 3–4 minutes per side.
- Add the reserved marinade around the roast along with ½–1 cup beef broth or water. Cover with a tight-fitting lid.
- Transfer to a 325°F (163°C) oven and cook for 3½–4½ hours, or until the chuck roast is fork-tender and easily shreds.
- Remove the roast and shred it with two forks. Return the shredded beef to the braising liquid and toss until coated in the flavorful juices.
SERVE
- Serve the shredded beef with garlic toum, Lebanese pickles, pickled turnips, fresh cilantro, warm pita, and/or Lebanese rice. It’s also delicious stuffed into pita sandwiches or spooned over fries.