Happy Sunday to you all! I hope your weekend has been splendid! Mine was the usual coffee, church, and couch! And maybe a late day coffee so I can make a dinner so I can take pictures so I can make a blog.
But on with the show, before I present this delishhh meal, I do have to provide a legal disclaimer. My blog is all about quick tasty dinner ideas that as the title suggest should be quick, however tonights meal should be saved for the weekend edish. Although, the total prep time is only about 30 minutes and is so easy, the bake time in your oven is around 3 hours. So this will not be on your weekday menu, unless, you have the day off and start earlier.
But it is soooo delicious! The roast simply was falling off my fork, and the veggies after being in a warm bath for 3 hours just melt on your tongue. The broth, like liquid velvet, so smooth, so rich so wonderful. You will definitely enjoy this, and again it’s very easy, just the cook time is long, but hey catch up on that favorite show and binge for 3 hours and then feast with your friends or invite me!
Thanks as always for reading and let me know if you try it. Have a great new week.
- 1 1/2 tablespoons olive oil
- 1 (4 1/4-lb.) boneless chuck roast
- 1 1/4 teaspoons kosher salt
- 1 teaspoon black pepper
- 8 ounces frozen pearl onions (about 2 cups), thawed
- 3 garlic cloves, smashed
- 2 tablespoons unsalted tomato paste
- 3/4 cup dry red wine
- 3 cups unsalted beef stock
- 3/4 pound 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
How to Make It
Preheat oven to 325°F. 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.
Add onions and garlic to pan; sauté 2 minutes. Add tomato paste; sauté 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°F 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 vegetables; top with parsley.