Categories: Meals
Ingredients
- 4 lb. boneless chuck roast, trimmed
- 3 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 3 tbsp. vegetable oil
- 3 stalks celery, cut into 3-inch pieces
- 3 garlic cloves, halved
- 3 bay leaves
- 2 large thyme sprigs
- 1 large yellow onion, cut into 6 wedges
- 1 cup crushed tomatoes
- 1 cup beef broth
- 2 tsp finely chopped fresh rosemary
- 1 tsp fennel seed, crushed
- 1/4 tsp crushed red pepper
- 12 small Yukon Gold potatoes, halved
- 4 large carrots, peeled, cut in half lengthwise, then cut into 3-inch pieces
- Garnish: chopped fresh parsley
Directions
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Preheat oven to 300.
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Sprinkle beef with 2 tsp salt and 1/2 tsp pepper. In a large cast-iron Dutch oven, heat oil over medium-high heat. Add beef; cook until browned, about 3 minutes per side. Arrange celery, garlic, bay leaves, thyme and onion around beef. Pour tomatoes and broth over beef; sprinkle with rosemary, fennel seed, and red pepper.
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Bake, covered, until almost tender, about 2 hours. Add potatoes, carrots, salt and pepper. Spoon cooking liquid over beef and vegetables. Cover and bake until tender, about 30 minutes more. Discard bay leaves and thyme sprigs. Garnish with parsley.