Categories: Meals

Ingredients

• 1 1/2 tbsp. olive oil
• 4 1/4 lb. boneless chuck roast
• 1 1/4 tsp kosher salt
• 1 tsp black pepper
• 8 oz. frozen pearl onions, thawed
• 3 garlic cloves, smashed
• 2 tbsp. unsalted tomato paste
• 3/4 cup dry red wine
• 3 cups beef stock
• 3/4 lb. Yukon Gold potatoes, peeled and cut into 2-inch pieces
• 4 large carrots, peeled and cut diagonally into 2-inch pieces
• 2 rosemary sprigs
• 1/4 cup chopped fresh flat-leaf parsley

Directions

1. Preheat oven to 325. Heat oil in a Dutch oven over medium-high. Sprinkle beef with salt and pepper. Add to pan; cook until browned on all sides, about 15 minutes. Place beef on a plate.

2. Add onions and garlic to pan; saute 2 minutes. Add tomato paste; saute 1 minute. Add wine; cook, scraping bottom of pan, until liquid is reduced by half. Add stock; bring to boil. Return beef to pan; add potatoes, carrots, and rosemary. Cover; roast at 325 until beef is tender, about 3 hours and 30 minutes. Transfer beef to a bowl. Place vegetables on a platter; reserve cooking liquid. Discard rosemary sprigs. Shred beef into chunks. Add 1/2 cup reserved liquid to beef. Transfer 4 3/4 cups beef to an airtight container with remaining cooking liquid; chill up to 5 days. Serve remaining beef with veggies; top with parsley.

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