Chimichurri Topped Roast

It was one of those really, really cold nights again, meaning it was just the right time to have the oven on for along time. We had a huge chuck roast that was the perfect thing to cook to help take the chill out of the air. I topped the roast with an old classic, chimichurri sauce.

Chimichurri is the Argentine version of salsa, and the Argentines use it for everything, but primarily grilled meats. Chimichurri is typically made of finely-chopped parsley, minced garlic, oregano and white vinegar – though there are regional variations, with Uruguay adding red pepper flakes for an added kick. I absolutely love chimichurri, no matter how it is served, but because we tend to like our foods with a kick, when I make it, I usually add the red pepper flakes, making it more Uruguayan than Argentine.

Chuck roast is usually a tougher cut of meat that needs to be slow cooked, which for a cold night is the perfect thing to cook. I just made it very simple, seasoning it with coarse salt and ground pepper on both sides, then adding about 1-1 1/2 cups each of red wine and beef broth. Then I turned the oven on to 400* F or about 210*C and let the meat roast, uncovered, for about 3-3 1/2 hours. During the roasting process, I added a bit more beef broth as needed so the meat wouldn’t dry out. We like our steak medium rare, though Larry likes his more medium and I prefer mine more rare, which would be an internal temperature of about 140*F.

Chimichurri Sauce

As the meat was cooking, I made the chimichurri sauce.

I usually only make my chimichurri sauce with the chopped, NOT pureed, parsley and red pepper flakes, but this time I also used some fresh thyme and fresh oregano, and a small jalapeno as well. It was very tasty indeed. I also like using both a fleur de sel and ground black pepper for this.

3 TBSP chopped oregano

3 TBSP chopped thyme

1/2 cup chopped parsley

1-2 TBSP garlic

salt & pepper to taste

1 jalapeno, diced fine

red pepper flakes to taste

2 TBSP champagne vinegar, or a white wine vinegar

1 tsp paprika

2/3 cup extra virgin olive oil

Mix everything together well and let rest before using it. As I said, you can use this delicious sauce for just about anything. It is full of flavor, but not hot at all. Most Argentines do not like really hot or spicy foods.

When the meat is completely cooked to your liking, add a very generous amount of the chimichurri sauce on top and Desfruitas! Enjoy! I served our roast with my Brussels sprouts Purple Brussels Sprouts and smashed potatoes Smashed Red Potatoes and warmed ciabiatta on the side with of course, more chimichurri sauce for the bread. Since this was a big, bold roast it needed a big, bold red wine to go with too. I had a big Australian cab to go with the meal this time.

It was a very tasty and delicious way to stay warm.

Have a great day Everyone. Stay war, stay safe and stay well.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

12 thoughts on “Chimichurri Topped Roast”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: