Oven-Braised Pot Roast
Ingredients
- 1 ½ tablespoons olive oil
- 1 (4 1/4-lb.) boneless chuck roast
- 1 ¼ teaspoons kosher salt
- 1 teaspoon black pepper
- 8 ounces frozen pearl onions (about 2 cups), thawed
- 3 garlic cloves, smashed
- 2 tablespoons unsalted tomato paste
- ¾ cup dry red wine
- 3 cups unsalted beef stock
- ¾ pound Yukon Gold potatoes, peeled and cut into 2-inch pieces
- 4 large carrots, peeled and cut diagonally into 2-inch pieces
- 2 rosemary sprigs
- ¼ cup chopped fresh flat-leaf parsley
Instructions
- Preheat oven to 325°F. Heat oil in a Dutch oven over medium-high. Sprinkle beef with salt and pepper. Add to pan; cook until browned on all sides, about 15 minutes. Place beef on a plate.
- Add onions and garlic to pan; sauté 2 minutes. Add tomato paste; sauté 1 minute. Add wine; cook, scraping bottom of pan, until liquid is reduced by half. Add stock; bring to boil. Return beef to pan; add potatoes, carrots, and rosemary. Cover; roast at 325°F until beef is tender, about 3 hours and 30 minutes. Transfer beef to a bowl. Place vegetables on a platter; reserve cooking liquid. Discard rosemary sprigs. Shred beef into chunks. Add 1/2 cup reserved liquid to beef. Transfer 4 3/4 cups beef to an airtight container with remaining cooking liquid; chill up to 5 days. Serve remaining beef with vegetables; top with parsley.
