Categories: Beef
Ingredients
- 3 tbsp olive oil
- Kosher salt and black pepper, to taste
- 4-5 lb beef chuck roast
- 2 onions, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups red wine
- 2 cups beef broth
- 1/4 cup sweet orange marmalade
- 4 carrots, scubbed and cut on the diagonal into 1-inch chunks
- 4 parsnips, peeled and cut on diagonal into 1-inch chunks
- 5 large red potatoes, quartered
- 3 thyme sprigs
- 3 rosemary sprigs
Directions
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Preheat the oven to 275.
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Heat the olive oil in a heavy, overproof pot with lid over high heat. Salt and pepper both sides of the roast and sear it for about a minute on one side, and a minute on the other side.
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Remove the meat to a plate, reduce heat to medium-high, and add the onions, celery, garlic, and tomato paste. Stir it around and cook for 2-3 minutes, until the veggies start to soften and the tomato paste releases its flavor. Pour in the wine, then stir and scrape the pot to get all the browned bits on the bottom.
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Pour in the broth. Stir in the marmalade. Return meat to the pot.
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Top it all off with the carrots, parsnips, potatoes, thyme, and rosemary. Push the veggies and herbs into the liquid, then put the lid on the pot and roast for 3-4 hours, or until the meat is fork-tender.