Classic Sunday Pot Roast with Red Wine Gravy

Ingredients

• 4 lb boneless beef chuck roast
• 2 tbsp extra-virgin olive oil
• 2 unit yellow onions, thickly sliced
• 6 unit garlic cloves, smashed
• 3 tbsp tomato paste
• 1,5 cup dry red wine
• 3 cup beef stock
• 2 tbsp worcestershire sauce
• 6 unit fresh thyme sprigs
• 2 unit bay leaves
• 1 lb carrots, cut in 2-inch chunks
• 1,5 lb yukon gold potatoes, halved
• 0,5 lb parsnips, cut in chunks

Instructions

1. 1

   Pat the chuck roast completely dry with paper towels, then season generously all over with salt and pepper. Let it sit at room temperature for 20 minutes.

2. 2

   Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers without smoking. Sear the roast for 4-5 minutes per side until a deep mahogany crust forms, then transfer to a plate.

3. 3

   Reduce heat to medium and add the onions with a pinch of salt. Sweat for 6-8 minutes until translucent and lightly golden, then stir in the garlic and tomato paste, cooking for 90 seconds until the paste turns brick-red.

4. 4

   Pour in the red wine to deglaze, scraping up all the fond with a wooden spoon. Simmer for 3 minutes to burn off the alcohol and reduce slightly.

5. 5

   Add the beef stock, worcestershire sauce, thyme sprigs, bay leaves, and rosemary. Return the roast to the pot along with any accumulated juices.

6. 6

   Cover and transfer to a 325°F (160°C) oven. Braise for 2 hours undisturbed.

7. 7

   Add the carrots, potatoes, and parsnips around the roast, nestling them into the liquid. Cover and continue braising for 60-90 minutes, until a fork slides into the meat with zero resistance.

8. 8

   Transfer the roast and vegetables to a platter and tent with foil. Skim excess fat from the surface of the braising liquid.

9. 9

   Bring the liquid to a hard simmer on the stovetop and reduce for 8-10 minutes until it coats a spoon. Discard herb stems and bay leaves.

10. 10

    Slice or pull the roast, then spoon the glossy gravy generously over everything.