Oven Braised Pot Roast
Ingredients:
- 1.5 tbsp Olive Oil
- 4.25 lb Boneless chuck roast
- 1.25 tsp Sea Salt
- 1 tsp Ground Black Pepper
- 8 oz Frozen Pearl Onions thawed, about 2 cups
- 3 cloves Garlic minced or pressed
- 2 tbsp Tomato Paste
- .75 c Red Wine
- 3 c Beef Broth
- .75 lb Yukon Gold Potatoes peeled and cut into 2 inch pieces
- 4 Carrots peeled and cut into 2 inch pieces
- 2 sprigs Fresh Rosemary
- .25 c Fresh Parsley chopped
Instructions:
- Preheat oven to 325 degrees.
- Peel and cut potatoes and carrots into 2 inch pieces.
- Heat oil in a dutch oven over medium-high heat. Sprinkle beef with salt and pepper. Add to pan and cook until browned on all sides, about 15 minutes. Place beef on plate.
- Add onions and garlic to pan. Saute for 2 minutes. Add tomato paste and saute 1 minute. Add wine and scrap bottom of pan and cook until reduce by half, 3-5 minutes. Add stock and bring to boil. Return beef to pan.
- Add carrots, potatoes, and rosemary. Cover and roast until beef is tender, about 3.5 hours. Discard rosemary.
- Serve roast with potatoes and carrots. You can use cooking liquid on top of roast or you can thicken with a cornstarch slurry or roux to make a gravy.
Nutrition
Calories: 537kcal | Carbohydrates: 12g | Protein: 49g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 166mg | Sodium: 953mg | Potassium: 1247mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5345IU | Vitamin C: 12.5mg | Calcium: 84mg | Iron: 7.1mg
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