Serves: 4


  • 4 pounds chuck roast
  • 1 teaspoon salt (pink Himalayan)
  • 1 teaspoon freshly ground black pepper
  • 1 can pineapple slices or 1 fresh pineapple
  • 1/2 chili pepper, sliced, seeds removed for less heat
  • 1 onion, chopped
  • 4 cloves garlic, peeled and chopped
  • 4 sprigs fresh rosemary
  • 1/4 cup tomato paste
  • 1 can crushed tomatoes
  • 2 tablespoons natural smoke flavor, optional


  1. Preheat oven to 375°F. Pat meat dry and season with salt and pepper.
  2. Prepare a Dutch oven on high heat. Add olive oil and heat. Add the meat, searing for 5 minutes per side.
  3. Add the rest of the ingredients and water to just cover the meat.
  4. Cover and place in oven for 4 hours or until the meat if falling apart. (Check on the meat after two hours and add more liquid if necessary.)

Notes and Tips:

If you are serving this for Shabbat lunch and want to put it in a crock pot, add it to a crock pot after this cooking method and make sure it is covered in water and keep on low until the next day!