Braised Chuck Roast with Root Vegetables

Ingredients

Quantities are for 4 servings.

• 2 1/2 lb Chuck roast
• 2 tbsp Olive oil
• 2 tbsp Butter
• 1 each (large) Yellow onion, chopped
• 4 each Carrots, cut into 2-inch pieces
• 2 each Celery stalks, diced
• 4 cloves Garlic
• 2 cups Beef broth
• 1 cup Red wine (optional)
• 2 each Bay leaves
• 2 sprigs Fresh rosemary
• 4 sprigs Fresh thyme
• 2 tbsp Tomato paste
• 4 each (large) Red potatoes, quartered
• 8 oz Mushrooms, halved

Instructions

1. Preheat oven to 325°F.
2. Season the chuck roast generously with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat and brown the roast on all sides, about 3-4 minutes per side. Remove and set aside.
4. Reduce heat to medium and add the butter. Sauté the onion, carrots, and celery until softened, about 5 minutes, then add the garlic and cook 1 minute more.
5. Add the tomato paste and cook for 1 minute, then pour in the beef broth and wine (if using), scraping up any browned bits from the bottom of the pot.
6. Return the roast to the pot, add the bay leaves, rosemary, and thyme, and bring to a simmer.
7. Cover and transfer to the oven. Cook for 2.5-3 hours.
8. Add the potatoes and mushrooms to the pot and continue cooking for 30-45 minutes, until the vegetables and meat are tender.
9. Discard the bay leaves and herb stems before serving.