Red Wine Braised Sunday Pot Roast with Root Vegetables

Ingredients

• 4 lb boneless beef chuck roast
• 2 tbsp extra-virgin olive oil
• 1 unit yellow onion, diced
• 4 unit carrots, cut in chunks
• 3 unit parsnips, cut in chunks
• 6 unit garlic cloves, smashed
• 3 tbsp tomato paste
• 1,5 cup dry red wine
• 3 cup beef stock
• 2 unit fresh rosemary sprigs
• 6 unit fresh thyme sprigs
• 2 unit bay leaves
• 1,5 cup frozen pearl onions

Instructions

1. 1

   Pat the chuck roast dry with paper towels and season generously all over with kosher salt and freshly 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 for 4-5 minutes per side, until a deep mahogany crust forms; transfer to a plate.

3. 3

   Reduce the heat to medium and add the onion, carrots, and parsnips; sweat for 6-8 minutes, until the onions turn translucent and the edges caramelize.

4. 4

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

5. 5

   Deglaze with the red wine, scraping up all the browned bits, and reduce by half, about 5 minutes.

6. 6

   Nestle the roast back in, pour in the beef stock, and add the bay leaves, rosemary, and thyme; the liquid should reach halfway up the meat.

7. 7

   Cover and braise in a 325°F (160°C) oven for 3 to 3.5 hours, turning the roast once at the halfway point, until a fork slides in with no resistance.

8. 8

   Add the pearl onions during the final 45 minutes so they turn tender without disintegrating.

9. 9

   Transfer the roast and vegetables to a warm platter, then reduce the braising liquid on the stovetop over medium-high heat for 8-10 minutes, until glossy and slightly syrupy.

10. 10

    Slice or shred the beef against the grain and spoon the reduced jus generously over top.