Pot Roast with Root Vegetables

Ingredients

• 3.5 lb boneless beef chuck roast
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1 large yellow onion, quartered
• 4 cloves garlic, smashed
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1 cup dry red wine
• 3 cup beef stock
• 4 sprigs fresh thyme
• 2 whole bay leaves
• 4 medium carrots, cut in 2-inch pieces
• 1.5 lb Yukon Gold potatoes, halved
• 2 medium parsnips, cut in 2-inch pieces

Instructions

1. Preheat the oven to 325°F. Pat the chuck roast dry and season all over with the salt and pepper. Heat the oil in a large Dutch oven over medium-high until shimmering, then sear the roast 4 to 5 minutes per side, until a deep brown crust forms on every face. Transfer to a plate.
2. Lower the heat to medium and add the onion and garlic, cooking 3 to 4 minutes until softened and fragrant. Stir in the tomato paste and flour and cook 1 minute, until the paste darkens to brick red.
3. Pour in the red wine, scraping up the browned bits from the bottom, and simmer 2 minutes until slightly reduced. Add the beef stock, thyme, and bay leaves and bring to a gentle simmer.
4. Nestle the roast and any juices back into the pot, cover, and braise in the oven for 2 hours, until the meat is beginning to turn tender at the edges.
5. Add the carrots, potatoes, and parsnips, tucking them into the liquid around the roast. Cover and continue braising 1 to 1.5 hours more, until the vegetables are tender and the beef shreds easily when prodded with a fork.
6. Transfer the roast and vegetables to a platter. Discard the thyme stems and bay leaves, skim excess fat, and simmer the liquid on the stovetop 5 minutes to thicken into gravy. Slice or pull the beef and serve with the vegetables and gravy.

Nutrition (per serving)

Calories

560

Protein

42 g

Fat

27 g

Carbs

33 g