Categories: Meals

Ingredients

• 1 tbsp. olive oil
• 2 lb. trimmed chuck roast
• 2 tsp black pepper, divided
• 1 1/2 tsp kosher salt, divided
• 6 garlic cloves, chopped
• 1 cup dry red wine
• 2 cups beef stock
• 2 tbsp. all-purpose flour
• 2 tbsp. tomato paste
• 4 thyme sprigs
• 2 bay leaves
• 1 lb. small turnips, peeled and cut into wedges
• 1 lb. carrots, peeled and cut into 2-inch pieces
• 1 1/4 lb. celery root, peeled and cut into cubes
• 2 cups fresh pearl onions, peeled
• 1 cup water
• 2 tbsp. chopped fresh parsley

Directions

1. Preheat oven to 350.

2. Heat olive oil in a Dutch oven over medium-high. Sprinkle roast with 1/2 tsp pepper and 1/2 tsp salt. Add roast to pan; cook until browned, about 5 minutes per side. Remove roast from pan; set aside. Add garlic to pan; cook, stirring constantly, 1 minute. Add wine; cook until reduced by half, about 2 minutes, scraping bottom of pan to loosen browned bits.

3. Whisk together stock and flour in a small bowl. Stir stock mixture into wine mixture; cook, stirring often, until thickened. Stir in tomato paste, thyme, bay leaves, remaining 1 1/2 tsp pepper and remaining 1 tsp salt. Nestle roast into stock mixture. Cover and bake at 350 1 hour and 30 minutes.

4. Remove pan from oven. Add turnips, carrots, celery root, onions, and 1 cup water; toss carefully with gravy. Cover and bake at 350 until veggies are tender and sauce is thick and glazy, about 1 hour. Coarsely shred beef; discard thyme and bay leaves. Top with parsley.

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