Categories: Meals
Ingredients
- 3.5-4 lb boneless chuck roast, trimmed and seasoned with salt and pepper
- 3 tbsp. olive oil
- 1 1/2 cups diced onions
- 3/4 cup diced carrot
- 3/4 cup diced celery
- 1/4 cup chopped fresh garlic
- 2 tbsp. tomato paste
- 1 tbsp. Dijon
- 1/4 cup flour
- 1 tsp unsweetened cocoa powder
- 1 tsp instant espresso powder
- 1 cup dry red wine
- 2 cups beef broth
- 1 sprig fresh rosemary
- 1 dried bay leaf
- 4 carrots, cut into 2-inch pieces
- 4 shallots, peeled
- 3 parsnips, cut into 2-inch pieces
- 2 golden beets, cut into 6 wedges
- 1 tbsp. red wine vinegar
Directions
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Preheat oven to 325.
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Sear roast in oil in a large pot over high heat until deep golden brown on all sides, about 10 minutes; transfer to a plate.
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Sweat onions, diced carrot and celery in drippings over medium heat, covered, until vegetables soften, 10-12 minutes. Stir in garlic and cook until fragrant, 30 seconds.
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Add tomato paste and Dijon; cook 2 minutes. Stir in flour, cocoa powder and espresso powder; cook 1 minute.
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Deglaze pot with wine, scraping up any brown bits. Stir in broth, rosemary, and bay leaf, then bring to a boil over high heat. Return roast to pot, cover, and transfer to oven. Braise roast 3 hours.
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Transfer roast to a plate. Strain sauce, discarding vegetables and herbs. Return sauce and roast to pot.
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Add carrot pieces, shallots, parsnips, and beets to pot. Cover pot, return to oven, and braise roast until fork-tender, about 1 1/2 hrs more. Transfer roast and root vegetables to a serving platter.
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Whisk vinegar into sauce, then season with salt. (Reserve 1/2 cup sauce an 8 oz Pot Roast for Hot Beef Sandwiches).