Ingredients
Scale
- 4 pound (1.8kg) chuck roast tied
- 2 1/2 teaspoons (16g) fine sea salt
- 1/2 teaspoon pepper
- 2 tablespoons (30ml) neutral oil such as avocado, vegetable, etc.
- 1/4 cup (60ml) olive oil
- 2 large yellow onions cut into large pieces
- 8 cloves garlic chopped
- 3 tablespoons (45g) tomato paste
- 1/4 cup (32g) all-purpose flour
- 1 1/2 cups (360ml) dry red wine
- 2 cups (480ml) low-sodium beef stock divided
- 2 large bay leaves
- 2 tablespoons (30ml) Worcestershire sauce
- 10 sprigs thyme tied
- 1 1/2 pounds (680g) red or small yellow potatoes cut into large chunks
- 2 pounds (908g) carrots cut into 3-inch chunks
- 3 tablespoons minced flat-leaf Italian parsley for garnish
- salt and pepper to taste
Instructions
- Prepare Vegetables:
- Finely dice carrots, onion, and celery. Melt butter in a Dutch oven over medium heat. Add vegetables and cook for 6-8 minutes, until softened.
- Prepare Meat:
- Season meat on both sides with salt and pepper. Let sit for 5 minutes to absorb the salt.
- Create Sauce:
- Add tomato paste to vegetables and mix. Let cook until a fond develops on the pan bottom. Add in beef broth, red wine, and Worcestershire sauce. Stir and add beef.
- Cook Meat:
- Place lid on Dutch oven and cook in 325°F oven, 1 hour for every pound. With one hour left, add carrots and potatoes. Cook covered for 30 minutes, then uncovered for final 30 minutes.
- Thicken Sauce:
- Remove meat and vegetables from Dutch oven, leaving liquid. Add cornstarch to reserved liquid and whisk. Return Dutch oven to stove, pour in cornstarch mixture and stir to thicken sauce.
- Assemble Dish:
- Place pot roast on platter with vegetables. Let rest 20 minutes before slicing and serving.
- Prep Time: PT10M
- Cook Time: PT4H
- Method: Main Course
- Cuisine: American