Sunday Braised Pot Roast with Root Vegetables and Red Wine Gravy

Ingredients

• 3,5 lb boneless beef chuck roast
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, diced
• 4 clove garlic cloves, minced
• 2 tbsp tomato paste
• 1,5 cup dry red wine
• 3 cup beef stock
• 2 tbsp Worcestershire sauce
• 3 sprig fresh thyme sprigs
• 2 sprig fresh rosemary sprigs
• 1 lb baby potatoes, halved
• 4 unit large carrots, chunked
• 1 tbsp cold unsalted butter

Instructions

1. 1

   Pat a 3.5 lb (1.6 kg) boneless beef chuck roast very dry and season generously all over with 2 tsp kosher salt and 1 tsp cracked pepper; let it sit at room temperature for 30 minutes.

2. 2

   Preheat the oven to 325°F (160°C). Heat 2 tbsp extra-virgin olive oil in a large Dutch oven over medium-high until it shimmers without smoking.

3. 3

   Sear the roast for 4-5 minutes per side until a deep mahogany crust forms on every surface, then transfer to a plate.

4. 4

   Reduce heat to medium, add 1 large diced onion and 4 minced garlic cloves, and sweat for 5 minutes until translucent and fragrant.

5. 5

   Stir in 2 tbsp tomato paste and cook for 2 minutes, until it darkens and smells caramelized, then deglaze with 1 1/2 cups dry red wine, scraping up all the fond.

6. 6

   Simmer the wine for 4 minutes to reduce by half, then add 3 cups beef stock, 2 tbsp Worcestershire sauce, 3 sprigs fresh thyme, 2 sprigs rosemary and 2 bay leaves.

7. 7

   Nestle the roast back in, cover tightly, and braise in the oven for 2 hours.

8. 8

   Add 1 lb halved baby potatoes and 4 large carrots cut into 2-inch chunks, submerging them in the liquid. Cover and braise for another 60-75 minutes, until a fork slides through the meat with no resistance.

9. 9

   Transfer the meat and vegetables to a platter and tent with foil. Skim excess fat from the braising liquid.

10. 10

    Bring the liquid to a hard simmer over medium-high and reduce for 6-8 minutes, until glossy and coating a spoon. Whisk in 1 tbsp cold butter to finish.

11. 11

    Slice or pull the roast, spoon over the gravy, and garnish with chopped parsley.