Nate Pidduck: Art of the Plate
Food brings potter Nate Pidduck’s creations to life
Heading north out of Santa Paula on Highway 150, the hills to the west have a patchwork of ash like fuzzy mold on an old block of cheese. Turning...
“This simple meal comes from my grandparents, with carrots, onions and potatoes freshly harvested from their garden. It brings back many great memories of my family in the garden, in the kitchen and around the table,” says Nate Pidduck. “This recipe continues to be one of my favorites and has shown me over the years that good food doesn’t have to be complicated.”
Ingredients
SERVINGS: 6 – 8 Serving(s)
- 3 pounds boneless chuck roast or cross rib, 2 to 3 inches thick, preferably sustainably raised
- Salt and pepper, to taste
- 1 tablespoon oil
- 6 red potatoes, halved
- 5 large carrots, halved
- 3 yellow onions, quartered
Preparation
Preheat oven to 325°.
Sprinkle salt and pepper on chuck roast meat. Heat oil in Dutch oven over medium-high heat on stovetop. Sear top and bottom of chuck roast. Leave roast in pan, and add potatoes, carrots and onions around and on top of roast.
Put lid on pan and put in preheated oven for approximately 3 hours. (Check anytime after 2 hours.) Meat is done when it is tender and falls apart.
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