Korean Flavored Pot Roast

2½ pound boneless chuck roast (grass-fed, grass-finished preferred)

2 tablespoons olive oil (or grass-fed, grass-finished beef tallow)

½ teaspoon fresh ground black pepper

16 ounces Korean kimchi, including the juice

½ cup water (spring or filtered water, preferred)

2 pounds Japanese sweet potatoes, peeled and cut into 1-inch cubes (see note)

Place the oven rack in the middle position and begin hating the oven to 250 degrees. Using paper towels, dry the roast.

Add the oil to a medium-large Dutch oven and place over medium-high heat. When hot add the chuck roast and brown on all sides, about 15 minutes total. Remove the roast to a dinner plate and set aside. Add the kimchi and black pepper to the Dutch oven and bring to a low simmer. Stir well and return the chuck roast to the Dutch oven. Cover and place in the oven and bake for 2 hours. Remove the Dutch oven from the oven, add the sweet potatoes, cover and return to the oven for 2 hours, or until the sweet potatoes pierce easily with a sharp knife.

Remove the chuck roast to a cutting board or platter and rest the roast for 10 minutes. While the roast rests, stir the potatoes into the Dutch oven's liquid, cover and set aside.

Slice the roast into 3/8-inch slices serve with some potatoes; spooning some of the cooking liquid over both.

Note: Having a hard time finding Japanese sweet potatoes? The same weight of regular sweet potatoes may be used. Also, braising, cooling and then refrigerating the pot roast overnight makes it easy to remove the fat that has solidified on the surface before gently reheating.

Serves 6

Nutrition values per serving: 490 calories (26.3 percent from fat), 14.4 g fat (5 g saturated fat), 58 g carbohydrates, 3.3 g sugars, 2.9 g fiber, 26.8 g protein, 84 mg cholesterol, 735 mg sodium.

Adapted from a recipe by Julie Turshen