Red Wine Braised Pot Roast with Root Vegetables

Ingredients

• 4 lb beef chuck roast
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, diced
• 5 cloves garlic cloves, minced
• 3 tbsp tomato paste
• 1,5 cup dry red wine
• 3 cup beef stock
• 2 tbsp Worcestershire sauce
• 6 sprigs fresh thyme sprigs
• 2 leaves bay leaves
• 1 lb carrots, cut in chunks
• 0,75 lb parsnips, cut in chunks
• 1,5 lb baby yellow potatoes

Instructions

1. 1

   Pat the chuck roast very dry with paper towels and season generously all over with salt and pepper. Let sit 20 minutes at room temperature.

2. 2

   Preheat the oven to 325°F (160°C). Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers without smoking.

3. 3

   Sear the roast 4-5 minutes per side until a deep mahogany crust forms on every surface. Transfer to a plate.

4. 4

   Reduce heat to medium. Add the onion and cook 5 minutes until translucent and lightly caramelized at the edges. Stir in the garlic and tomato paste and cook 90 seconds until the paste darkens to brick red.

5. 5

   Pour in the red wine to deglaze, scraping up all the fond with a wooden spoon. Simmer 4 minutes to reduce by half and cook off the alcohol.

6. 6

   Add the beef stock, Worcestershire, bay leaves, and thyme sprigs. Nestle the roast back in with any resting juices, cover, and braise in the oven 2.5 hours.

7. 7

   Add the carrots, parsnips, and potatoes around the roast, spooning braising liquid over them. Cover and continue braising 60-75 minutes until vegetables are fork-tender and the meat shreds with gentle pressure.

8. 8

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

9. 9

   Bring the liquid to a boil over medium-high heat and reduce 6-8 minutes until glossy and slightly thickened. Adjust seasoning.

10. 10

    Shred the roast into large chunks, arrange over the vegetables, and ladle the sauce generously overtop.