Ingredients
- 3 Tbs olive oil
- Salt and pepper
- 1 4-5 pound beef chuck roast
- 2 Tbs tomato paste
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 2 onions, diced
- 2 cups red wine
- 2 cups beef broth
- 1/4 cup sweet orange marmalade
- 5 large potatoes, quartered
- 4 carrots, cut on diagonal into 1-inch chunks
- 4 parsnips, peeled and cut on diagonal into 1-inch chunks
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
Preparation
Step 1
Preheat oven to 275.
Heat the oil in a heavy ovenproof pot (with a lid) over high heat. Salt and pepper both sides of the roast, then sear it for about 2 minutes on one side and 2 minutes on the other side. Remove the meat to a plate.
Reduce the heat to medium high and add the tomato paste, celery, garlic and onions. Stir it around and cook until the vegetables start to soften and the tomato paste releases its flavor, 2-3 minutes. Pour in the wine then stir and scrape the pot to get up all the browned bits on the bottom. Pour in the broth then stir in the marmalade.
Return the meat to the pot and top it all off with the potatoes, carrots, parsnips, rosemary and thyme. Push the veggies and herbs into the liquid then put the lid on the pot. Transfer to the oven and roast until the meat is fork-tender, about 3-4 hours.
Transfer the roast to a serving dish and place the vegetables all around it, then spoon on as much sauce from the pot as you'd like. If the meat falls apart that's a good sign.
Yield: 12 servings