Sunday Braised Pot Roast with Red Wine and Root Vegetables

Ingredients

• 3,5 lb boneless beef chuck roast
• 2 tbsp extra-virgin olive oil
• 2 unit yellow onions, sliced
• 6 unit garlic cloves, crushed
• 2 tbsp tomato paste
• 1,5 cup dry red wine
• 3 cup beef stock
• 2 tbsp Worcestershire sauce
• 2 unit bay leaves
• 6 unit fresh thyme sprigs
• 1 lb carrots, cut in chunks
• 1,5 lb baby 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 black pepper. Let it sit at room temperature for 30 minutes.

2. 2

   Preheat the oven to 325°F (165°C). Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers without smoking.

3. 3

   Sear the roast for 4-5 minutes per side, until a deep mahogany crust forms on all surfaces. Transfer to a plate.

4. 4

   Reduce heat to medium, add the onions and cook for 6-7 minutes until translucent and lightly caramelized at the edges. Stir in the garlic and tomato paste and cook 90 seconds until the paste turns brick red.

5. 5

   Pour in the red wine and scrape up the fond with a wooden spoon; simmer for 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 accumulated juices, cover, and braise in the oven for 2 hours.

7. 7

   Add the carrots and potatoes around the roast, cover again, and braise for another 60-90 minutes, until the meat pulls apart 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, then simmer on the stovetop for 8-10 minutes until glossy and lightly thickened.

9. 9

   Slice or shred the roast, spoon gravy generously over top, and finish with chopped fresh parsley.