Traditional Beef Pot Roast with Carrots

By Shelly17

From Cooking Light, Nov 2015: Serve over mashed potatoes or egg noodles to sop up the rich gravy. A side of sautéed or steamed green beans or Brussels sprouts can round out the meal.

Ingredients

• 1 (4-pound) boneless beef chuck roast, trimmed and halved
• 2 teaspoons freshly ground black pepper
• 3/4 teaspoon kosher salt
• 2 teaspoons canola oil
• 2 tablespoons tomato paste
• 12 garlic cloves, peeled
• 1 1/2 cups dry red wine
• 2 cups unsalted beef stock (such as Swanson)
• 1 tablespoon all-purpose flour
• 1 teaspoon sugar
• 1 (28.46-ounce) container chopped tomatoes (such as Pomì)
• 2 teaspoons finely chopped fresh rosemary
• 4 medium carrots, cut diagonally into 2-inch pieces
• 4 fresh thyme sprigs
• 1 large red onion, cut into 8 wedges
• 1 bay leaf

Details

Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 300°.

2. Sprinkle beef with pepper and salt; rub evenly with oil. Heat a large Dutch oven over medium-high heat. Add beef to pan; cook 7 minutes on each side or until browned. Remove beef from pan.

3. Add tomato paste and garlic to pan; cook 1 1/2 minutes, stirring frequently. Add red wine to pan; bring to a boil. Cook 6 minutes or until liquid almost evaporates, stirring frequently. Combine stock and flour in a bowl, stirring with a whisk. Add stock mixture, sugar, and tomatoes to pan; bring to a boil. Return beef to pan. Add rosemary, carrots, thyme, onion, and bay leaf to pan. Bake, covered, at 300° for 3 hours or until beef is tender when pierced.

4. Remove thyme sprigs and bay leaf from pan; discard. Place beef, carrots, and onions on a platter; cover with foil. Bring sauce to a boil over medium-high heat; cook 5 minutes or until reduced to about 3 cups.

5. Cut 12 ounces beef (about one-third of roast) into large pieces. Shred the remaining beef; reserve shredded beef for Recipes 2 and 3. Reserve 2 cups sauce for Recipes 2 and 3. Serve 12 ounces beef pieces with 1 cup sauce, carrots, and onions.