PERFECT POT ROAST
Don't let the taste stop you from sharing the recipe with your friends! 🤤
- 4 pounds boneless chuck roast, excess fat trimmed
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons canola oil
- 1 medium sweet onion, cut into 1-inch wedges
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1 cup dry red wine*
- 1 cup beef stock
- 3 large carrots, cut into 3-inch pieces
- 8 ounces cremini mushrooms
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 1/2 pounds small Yukon gold potatoes
- 2 tablespoons chopped fresh parsley leaves
Preheat oven to 325 degrees F.
Season beef with 2 teaspoons salt and 3/4 teaspoon black pepper.
Heat canola oil in a Dutch oven over medium high heat. Add beef and cook until evenly browned, about 5-6 minutes per side; set aside.
Reduce heat to medium. Add onion, and cook, stirring frequently, until tender, about 5 minutes.
Stir in tomato paste and garlic until fragrant, about 1 minute.
Stir in wine and beef stock, scraping any browned bits from the bottom of the Dutch oven.
Stir in carrots, mushrooms, thyme and rosemary; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer. Top with beef.
Place into oven, covered, and bake for 2 hours. Uncover and add potatoes; place into oven, covered, and bake until beef is fork-tender, about 1 hour to 1 hour and 30 minutes.
Let stand 15 minutes. Remove beef from the Dutch oven; shred, using two forks.
Serve beef, potatoes, carrots and mushrooms with juices immediately, garnished with parsley, if desired.
