Sunday Braised Beef Pot Roast with Root Vegetables

Ingredients

• 3,5 lb boneless beef chuck roast
• 2 tbsp extra-virgin olive oil
• 2 unit yellow onions, diced
• 4 unit garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 3 cup beef stock
• 2 unit fresh thyme sprigs
• 2 unit bay leaves
• 1 tbsp Worcestershire sauce
• 4 unit large carrots, chunked
• 1,5 lb Yukon gold potatoes, halved

Instructions

1. 1

   Pat a 3.5 lb (1.6 kg) boneless beef chuck roast completely dry with paper towels and season generously all over with 2 tsp kosher salt and 1 tsp black pepper. Let sit at room temperature for 30 minutes.

2. 2

   Preheat oven to 325°F (165°C). Heat 2 tbsp 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 and add 2 diced yellow onions with a pinch of salt. Cook 8 minutes, stirring occasionally, until translucent and lightly caramelized at the edges.

5. 5

   Stir in 4 minced garlic cloves and 2 tbsp tomato paste and cook 90 seconds until the paste darkens to brick-red.

6. 6

   Deglaze with 1 cup dry red wine, scraping up all the fond from the bottom of the pot. Simmer until reduced by half, about 4 minutes.

7. 7

   Add 3 cups beef stock, 2 sprigs fresh thyme, 2 bay leaves and 1 tbsp Worcestershire sauce. Nestle the roast back in with any accumulated juices : liquid should come halfway up the meat.

8. 8

   Cover and braise in the oven for 2 hours, then add 4 large carrots cut in chunks and 1.5 lb halved Yukon gold potatoes. Continue braising, covered, for 60-75 more minutes until the beef shreds easily under a fork.

9. 9

   Transfer meat and vegetables to a platter and tent with foil. Skim excess fat from the braising liquid, then reduce over medium-high heat for 8-10 minutes until it thickens into a glossy gravy.

10. 10

    Slice or shred the beef against the grain and spoon the gravy generously over everything.