Braised Sunday Pot Roast with Root Vegetables

Ingredients

• 3 lb beef chuck roast
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cup beef stock
• 4 sprigs fresh thyme sprigs
• 2 sprigs fresh rosemary sprigs
• 2 leaves bay leaves
• 4 medium carrots, cut in chunks
• 1,5 lb baby potatoes, halved

Instructions

1. 1

   Pat a 3 lb (1.4 kg) chuck roast dry and season generously with salt and pepper. Let it sit at room temperature for 20 minutes.

2. 2

   Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until it shimmers without smoking. Sear the roast 4 minutes per side until deeply browned, then transfer to a plate.

3. 3

   Reduce heat to medium. Add the diced onion and cook 5 minutes until translucent, then add garlic and tomato paste, stirring for 1 minute until the paste darkens.

4. 4

   Deglaze with 1 cup red wine, scraping the fond from the bottom, and reduce by half, about 3 minutes.

5. 5

   Add 2 cups beef stock, thyme, rosemary, and bay leaves. Return the roast to the pot along with any juices.

6. 6

   Cover and braise at 325°F (160°C) for 2 hours.

7. 7

   Add carrots and potatoes, nestling them in the liquid. Cover and continue braising 1 hour, until vegetables are tender and beef shreds easily with a fork.

8. 8

   Transfer meat and vegetables to a platter. Simmer the braising liquid on the stovetop 5-8 minutes to reduce into a glossy gravy. Discard herb stems and bay leaves before serving.