Oven-Braised Pot Roast
(from castro15’s recipe box)
Use leftovers for Pot Roast Tacos with Chimichurri and Roast Beef Hash
Categories: Meals
Ingredients
- 1 1/2 tbsp. olive oil
- 4 1/4 lb. boneless chuck roast
- 1 1/4 tsp kosher salt
- 1 tsp black pepper
- 8 oz. frozen pearl onions, thawed
- 3 garlic cloves, smashed
- 2 tbsp. unsalted tomato paste
- 3/4 cup dry red wine
- 3 cups beef stock
- 3/4 lb. Yukon Gold potatoes, peeled and cut into 2-inch pieces
- 4 large carrots, peeled and cut diagonally into 2-inch pieces
- 2 rosemary sprigs
- 1/4 cup chopped fresh flat-leaf parsley
Directions
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Preheat oven to 325. Heat oil in a Dutch oven over medium-high. Sprinkle beef with salt and pepper. Add to pan; cook until browned on all sides, about 15 minutes. Place beef on a plate.
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Add onions and garlic to pan; saute 2 minutes. Add tomato paste; saute 1 minute. Add wine; cook, scraping bottom of pan, until liquid is reduced by half. Add stock; bring to boil. Return beef to pan; add potatoes, carrots, and rosemary. Cover; roast at 325 until beef is tender, about 3 hours and 30 minutes. Transfer beef to a bowl. Place vegetables on a platter; reserve cooking liquid. Discard rosemary sprigs. Shred beef into chunks. Add 1/2 cup reserved liquid to beef. Transfer 4 3/4 cups beef to an airtight container with remaining cooking liquid; chill up to 5 days. Serve remaining beef with veggies; top with parsley.