Categories: Meals

Ingredients

• 3.5-4 lb boneless chuck roast, trimmed and seasoned with salt and pepper
• 3 tbsp. olive oil
• 1 1/2 cups diced onions
• 3/4 cup diced carrot
• 3/4 cup diced celery
• 1/4 cup chopped fresh garlic
• 2 tbsp. tomato paste
• 1 tbsp. Dijon
• 1/4 cup flour
• 1 tsp unsweetened cocoa powder
• 1 tsp instant espresso powder
• 1 cup dry red wine
• 2 cups beef broth
• 1 sprig fresh rosemary
• 1 dried bay leaf
• 4 carrots, cut into 2-inch pieces
• 4 shallots, peeled
• 3 parsnips, cut into 2-inch pieces
• 2 golden beets, cut into 6 wedges
• 1 tbsp. red wine vinegar

Directions

1. Preheat oven to 325.

2. Sear roast in oil in a large pot over high heat until deep golden brown on all sides, about 10 minutes; transfer to a plate.

3. Sweat onions, diced carrot and celery in drippings over medium heat, covered, until vegetables soften, 10-12 minutes. Stir in garlic and cook until fragrant, 30 seconds.

4. Add tomato paste and Dijon; cook 2 minutes. Stir in flour, cocoa powder and espresso powder; cook 1 minute.

5. Deglaze pot with wine, scraping up any brown bits. Stir in broth, rosemary, and bay leaf, then bring to a boil over high heat. Return roast to pot, cover, and transfer to oven. Braise roast 3 hours.

6. Transfer roast to a plate. Strain sauce, discarding vegetables and herbs. Return sauce and roast to pot.

7. Add carrot pieces, shallots, parsnips, and beets to pot. Cover pot, return to oven, and braise roast until fork-tender, about 1 1/2 hrs more. Transfer roast and root vegetables to a serving platter.

8. Whisk vinegar into sauce, then season with salt. (Reserve 1/2 cup sauce an 8 oz Pot Roast for Hot Beef Sandwiches).

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