Ultimate Pot Roast

By ccavaletti

Ingredients

• 1 boneless beef chuck-eye or other chuck roast (3 to 4 lbs.)
• 2 tsp pepper
• 2 tsp salt, divided
• 2 Tbsp canola oil
• 2 medium onions, cut into 1-inch pieces
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 1 Tbsp tomato paste
• 1 Tbsp minced fresh thyme or 1 tsp dried thyme
• 2 bay leaves
• 1 c dry red wine or reduced-sodium beef broth
• 1 lb small red potatoes (make extra - especially for Mallory), quartered
• 4 medium parsnips, peeled and cut into 2-inch pieces (I didn't use these)
• 6 medium carrots, peeled and cut into 2-inch pieces
• 1 Tbsp red wine vinegar
• 2 Tbsp minced fresh parsley

Details

Servings 8

Preparation

Step 1

Preheat oven to 325º. Pat roast dry; tie at 2-inch intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 tsp salt.

In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan.

Add onions, celery and 1/2 tsp salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer.

Add wine, stirring to loosen browned bits from pan; stir in broth.

Return roast to the pan. Arrange vegetables around the roast; bring to a boil.

Bake, covered, 2 to 2-1/2 hours or until meat is fork-tender.

Remove roast and vegetables from pan. Discard bay leaves; skim fat from cooking juices.

Bring to a boil; cook 10-12 minutes or until liquid is reduced by half. Stir in vinegar and parsley. Season with salt and pepper to taste.

Remove string from roast. Serve with vegetables and sauce.

From Taste of Home Magazine, February/March 2015.

***Tips:

Look for a chuck-eye cut of beef. It's tender, flavorful and ideal for a long braise. Can't find chuck-eye? A standard chuck roast will do just fine.

To see if your roast is done, remove it from the oven and give it a quick stab with a fork. If the fork pierces the meat and twists easily, you're good to go.