Ingredients
- 1 well-marbled flanken roast, approx. 2.5 lb (bone-in or boneless)
- 5 -6 medium to large shallots
- 2 Tbsp oil
- 1¼ tsp salt
- 1 tsp coarse black pepper
- 2 tsp paprika
- 1 tsp onion powder, plus a little extra for finishing
- ½ tsp chili powder
- 6–7 fresh garlic cloves, minced
- 2 Tbsp parsley flakes
- 1 Tbsp fresh lemon juice
- ½ cup chicken broth or chicken soup
- 1 Tbsp onion soup mix
- 1 Tbsp soy sauce or coconut aminos
Directions
- Thinly slice the shallots Sauté the shallots in a pan with oil until deeply golden and caramelized.
- Pat the roast very dry. Season with the salt and coarse black pepper, then rub some of the minced fresh garlic directly into the meat.
- Layer some of the caramelized shallots underneath the roast and scatter the remaining shallots over and around it.
- Mix the oil, paprika, onion powder, chili powder, remaining fresh garlic, parsley flakes, lemon juice, chicken broth, onion soup mix, and soy sauce until well combined.
- Pour evenly over the roast, making sure the top is nicely coated. Finish with a light sprinkle of onion powder.
- Cover VERY tightly and slow-bake at 285°F for about 5 hours, or until extremely tender.
- Best served over Potato Purée.
