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1
Preheat the oven to 350 degrees F.
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2
Coat a Dutch oven with olive oil and bring to medium-high heat.
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3
Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides.
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4
Remove from the pan and reserve.
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5
Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan.
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6
Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes.
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7
Add the garlic and cook for 1 to 2 minutes.
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8
Add the tomato paste and cook for 1 to 2 minutes.
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9
Toss in the vinegar, stir to combine and cook for 2 to 3 minutes.
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10
Taste and adjust the seasoning if needed.
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11
Toss in the bay leaves, orange strips, star anise and thyme bundle.
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12
Return the meat to the pan, and add 4 cups water.
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13
Add the orange zest.
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14
Cover the Dutch oven and put it in the oven for 1 hour.
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15
Remove the pan from the oven, turn the meat over and check the liquid level.
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16
If the liquid level has gone down, add about 1/2 cup water.
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17
Return the pan to the oven and cook for another hour.
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18
Remove the pan from the oven.
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19
Remove the meat from the pan and add the squash, Jerusalem artichokes and figs.
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20
Taste, then add the chicken stock and adjust seasoning, if needed.
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21
Return the meat to the pan, cover and cook for another 30 minutes.
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22
Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes.
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23
Remove the pan from the oven.
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24
Remove the meat from the pan and skim off any excess fat from the surface of the cooking liquid, if need be.
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25
Slice the meat in 1/2-inch slices and serve with the veggies and pan juices.
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26
Wine Pairing Suggestion: Pinot Noir.
