Perfect Pot Roast
, 4 h 15 min, Serves 8
A Dutch oven pot roast, browned then braised with red wine, mushrooms and root vegetables until fork-tender.
| prepPreheat oven to 325°F / 165°C | ||||||||
| 1.8 kg boneless chuck roast, excess fat trimmed | Season, sear beef 5-6 min per side | Cook onion 5 min | Stir in tomato paste & garlic 1 min | Add wine & stock, scrape pot | Add vegetables, herbs & seasoning, simmer | Top with beef, cover, bake 2 hrs | Add potatoes, bake 1-1.5 hrs | Rest 15 min, shred, serve with parsley |
| 2 tsp kosher salt (for the beef) | ||||||||
| 3/4 tsp black pepper (for the beef) | ||||||||
| 2 tbsp canola oil | ||||||||
| 1 medium sweet onion, cut into 1-inch / 2.5 cm wedges | ||||||||
| 2 tbsp tomato paste | ||||||||
| 4 cloves garlic, minced | ||||||||
| 240 ml dry red wine | ||||||||
| 240 ml beef stock | ||||||||
| 3 large carrots, cut into 3-inch / 7.5 cm pieces | ||||||||
| 225 g cremini mushrooms | ||||||||
| 4 sprigs fresh thyme | ||||||||
| 1 sprig fresh rosemary | ||||||||
| Kosher salt & black pepper, to taste | ||||||||
| 680 g small Yukon gold potatoes | ||||||||
| 2 tbsp chopped fresh parsley (optional) | ||||||||
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