Categories: Meals
Ingredients
- 1 tbsp. olive oil
- 2 lb. trimmed chuck roast
- 2 tsp black pepper, divided
- 1 1/2 tsp kosher salt, divided
- 6 garlic cloves, chopped
- 1 cup dry red wine
- 2 cups beef stock
- 2 tbsp. all-purpose flour
- 2 tbsp. tomato paste
- 4 thyme sprigs
- 2 bay leaves
- 1 lb. small turnips, peeled and cut into wedges
- 1 lb. carrots, peeled and cut into 2-inch pieces
- 1 1/4 lb. celery root, peeled and cut into cubes
- 2 cups fresh pearl onions, peeled
- 1 cup water
- 2 tbsp. chopped fresh parsley
Directions
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Preheat oven to 350.
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Heat olive oil in a Dutch oven over medium-high. Sprinkle roast with 1/2 tsp pepper and 1/2 tsp salt. Add roast to pan; cook until browned, about 5 minutes per side. Remove roast from pan; set aside. Add garlic to pan; cook, stirring constantly, 1 minute. Add wine; cook until reduced by half, about 2 minutes, scraping bottom of pan to loosen browned bits.
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Whisk together stock and flour in a small bowl. Stir stock mixture into wine mixture; cook, stirring often, until thickened. Stir in tomato paste, thyme, bay leaves, remaining 1 1/2 tsp pepper and remaining 1 tsp salt. Nestle roast into stock mixture. Cover and bake at 350 1 hour and 30 minutes.
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Remove pan from oven. Add turnips, carrots, celery root, onions, and 1 cup water; toss carefully with gravy. Cover and bake at 350 until veggies are tender and sauce is thick and glazy, about 1 hour. Coarsely shred beef; discard thyme and bay leaves. Top with parsley.