Red Wine Braised Pot Roast with Root Vegetables

Ingredients

• 4 lb beef chuck roast
• 2 tbsp extra-virgin olive oil
• 2 unit yellow onions, sliced
• 6 unit garlic cloves, minced
• 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 chunks
• 1,5 lb Yukon Gold potatoes, halved
• 3 tbsp fresh parsley, chopped

Instructions

1. 1

   Pat the chuck roast dry with paper towels and season generously all over with 2 tsp salt and 1 tsp cracked pepper; let it sit at room temperature for 30 minutes.

2. 2

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

3. 3

   Reduce heat to medium, add the onions and cook 8 minutes, stirring occasionally, until they turn translucent and edges caramelize.

4. 4

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

5. 5

   Deglaze with the red wine, scraping up all the fond from the bottom, and simmer 4 minutes to reduce by half and cook off the raw alcohol.

6. 6

   Add the beef stock, Worcestershire, thyme sprigs and bay leaves; nestle the roast back in so it's about two-thirds submerged.

7. 7

   Cover and braise in a 325°F (163°C) oven for 2.5 hours, then add the carrots and potatoes around the roast and continue braising for 45-60 minutes until the meat shreds with gentle pressure from a fork.

8. 8

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

9. 9

   Simmer the sauce on the stovetop for 8-10 minutes until it thickens enough to coat a spoon, then discard the herb stems and bay leaves.

10. 10

    Slice or shred the roast against the grain, spoon the sauce over top, and finish with fresh chopped parsley.