Slow Pot Roast with Chunks of Potato, Cumin, and Aji-Style Pepper Sauce

Slow-braised beef chuck with potato chunks, earthy cumin, and a bright aji-style pepper sauce. It echoes Frost on the Black Potatoes, where Andean night frost on the puna did half the preserving work before any pot met the fire.

Serves 6

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Ingredients

• 3 lbs beef chuck roast
• 2 lbs russet potatoes
• 2 medium onion
• 4 carrots
• 6 garlic cloves
• 2 tsp ground cumin
• 2 tbsp dried mild aji or paprika
• 3 cups beef broth
• 2 tbsp red wine vinegar
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper

Instructions

1. 1Cut beef into 2-inch chunks and season generously with salt, pepper, and cumin.
2. 2Heat olive oil in a large Dutch oven over medium-high heat and brown the beef pieces in batches for 4 minutes per side.
3. 3Add sliced onions, chopped carrots, minced garlic, remaining cumin, and aji/paprika to the pot and cook for 3 minutes until fragrant.
4. 4Return beef to the pot, add beef broth and red wine vinegar, bring to a simmer, cover, and cook on low heat for 1.5 hours.
5. 5Cut potatoes into large chunks, add to the pot, and continue cooking uncovered for 30-40 minutes until potatoes and meat are tender. Serve with the thickened broth.