Beef Pot Roast

By draingal

Heat oven to 325 degrees. Tie parsley, thyme and bay leaves together with a piece of kitchen string.

Ingredients

• 8 sprigs fresh parsley
• 8 sprigs fresh thyme
• 2 bay leaves
• 2 tbsp. vegetable oil
• Flour
• 1 boneless beef chuck roast (4 lbs.)
• kosher salt and freshly ground pepper
• 2 medium onions, sliced
• 6 gloves of garlic, smashed and peeled
• 1 cup red wine
• 1 (15oz.) can whole peeled tomatoes
• 4 medium carrots, cut in chunks
• 2 ribs celery, quartered
• 1 1/4 lbs. medium red potatoes, quartered

Preparation

Step 1

In Dutch oven with a tight-fitting lid, heat oil over medium-high heat. Spread flour out on a plate. Season beef generously with salt and pepper, then roll in the flour and shake off excess. Sear the meat uncovered, turning until all sides are well-browned, 10 to 12 minutes. Transfer beef to a plate.
Add the onions and garlic and cook, stirring, until browned, about 5 minutes. Add wine and boil until syrupy, about 3 minutes, using wooden spoon to scrape up the brown bits that cling to the pan. Add tomatoes, crushing by hand as you add them. Season with salt and pepper. Nestle beef in the tomatoes and onions; add just enough water to cover meat 3/4 of the way. Tuck herb bundle into liquid, cover, and bring to a simmer. Transfer pot to oven and cook until meat is tender, about 1 1/2 hours.
Scatter vegetables around meat; continue cooking uncovered until the beef and vegetables are very tender, about 40 minutes. Discard the herb bundle. Season broth with salt and pepper to taste. Remove meat and tent with foil on a cutting board to rest 10 minutes before slicing.
Arrange the vegetables on a platter. Slice meat against the grain and add it to the platter. Spoon some broth over meat and pour remainder into a small pitcher to serve at the table.