Red Wine Braised Pot Roast with Root Vegetables

Ingredients

• 4 lb boneless beef chuck roast
• 2 tbsp extra-virgin olive oil
• 2 unit yellow onions, sliced
• 6 unit garlic cloves, smashed
• 3 tbsp tomato paste
• 1,5 cup dry red wine
• 3 cup beef stock
• 2 unit fresh rosemary sprigs
• 4 unit fresh thyme sprigs
• 2 unit bay leaves
• 1 lb carrots, cut in chunks
• 0,75 lb parsnips, cut in chunks
• 1,5 lb baby yellow potatoes
• 0,25 cup fresh parsley, chopped

Instructions

1. 1

   Pat the chuck roast dry, then season generously all over with 2 tsp salt and 1 tsp black pepper; let sit at room temperature 30 minutes.

2. 2

   Preheat the oven to 325°F (165°C). Heat the olive oil in a large Dutch oven over medium-high until it shimmers without smoking, then sear the roast 4-5 minutes per side until deeply mahogany on all surfaces; transfer to a plate.

3. 3

   Reduce heat to medium, add the onions and a pinch of salt, and sweat 6-8 minutes until translucent and beginning to caramelize at the edges.

4. 4

   Stir in the garlic and tomato paste and cook 2 minutes until the paste darkens brick-red and smells sweet.

5. 5

   Pour in the red wine to deglaze, scraping up all the browned fond with a wooden spoon, and reduce by half, about 5 minutes.

6. 6

   Add the beef stock, rosemary, thyme, and bay leaves; nestle the roast back in with any juices, cover, and braise in the oven 2 hours.

7. 7

   Add the carrots, parsnips, and potatoes around the roast, cover, and continue braising 1 to 1.5 hours until the meat shreds easily with a fork and the vegetables are tender.

8. 8

   Transfer meat and vegetables to a platter; skim excess fat from the sauce, then simmer on the stovetop 5-10 minutes until slightly thickened. Slice or pull the roast, spoon sauce over top, and shower with parsley.