Sometimes you just need a delicious pot roast. This roast is cooked low and slow with lots of red wine and vegetables. If you don’t love rutabagas like I do, throw in potatoes instead.
Ingredients
- 3-4 pound boneless beef chuck roast
- 3 carrots, chopped
- 2 onions, sliced
- 2 fennel bulbs, sliced
- 1 rutabaga, peeled and cut into chunks
- 4 garlic cloves, crushed
- 2 cups red wine
- 1 28 ounce can whole tomatoes
- 1 cup beef stock
- 4 sprigs thyme
- 2 sprigs rosemary
- 1/4 cup Rosemary Olive Oil
- 2 teaspoons salt
- 1 teaspoon pepper
Instructions
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Preheat oven to 325 degrees
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Season the roast with salt and pepper. In a large dutch oven heat the olive oil over medium heat. Sear each side of the roast for about 5 minutes per side.
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Remove the roast. Add the carrots, onions, fennel, rutabaga, garlic and season with salt and pepper. Cook for about 10 minutes until the veggies start to get tender.
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Add the wine, tomatoes and stock and bring to a boil. Season with a pinch salt and pepper and add the sprigs of thyme and rosemary. Put the roast back into the pot and bring to a boil. Cover and cook in the oven for 2.5 hours until the meat is tender.
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Once the beef is cooked, remove and use an immersion blender to puree about half the vegetables into a sauce.
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Serve the pot roast over the vegetables with sauce on top.
Takes 3 hours
Serves 4-6
