Ingredients
- 1 1/2 tablespoons olive oil
- 1 boneless (4 1/4 pound) beef chuck roast
- 1 1/4 teaspoons kosher salt
- 8 ounces frozen pearl onions (2 cups, thawed)
- 3 garlic cloves, smashed
- 2 tablespoons tomato paste
- 3/4 cup red wine (or use broth)
- 3 cups beef broth (or beef stock)
- 3/4 pounds potatoes (Yukon Gold potatoes, peeled and cut into 2 inch pieces)
- 4 carrots, peeled and cut diagonally into 2 inch pieces
- 2 rosemary sprigs
- 1/4 cup parsley, chopped
How to Make
-
Step 1: Preheat oven to 325 degree F. In a dutch oven on medium high heat heat the oil. Sprinkle beef with salt and pepper and then add to the cook, browning on all sides (15 minutes). Remove beef from pan.
-
Step 2: Add onions and garlic to the pan and saute 2 minutes. Stir in tomato paste and cook stirring another minute. Stir in wine and cook until liquid is reduced by half. Stir in stock (or broth) and bring a boil. Return beef to pan; add potatoes, carrots and rosemary. Cover; roast for 3 1/2 hours or until beef is tender. Cut beef into chunks or slices and place on a platter with vegetables. Add 1/2 cup of the cooking liquid to the beef. Top with parsley.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.