Perfect Pot Roast

• servings: 8 servings
• active time: 30 minutes
• total time: 4 hours 30 minutes

Ingredients

4 pounds boneless chuck roast (excess fat trimmed)

Kosher salt and freshly ground black pepper (to taste)

2 tablespoons canola oil

1 medium sweet onion (cut into 1-inch wedges)

2 tablespoons tomato paste

4 cloves garlic (minced)

1 cup dry red wine*

1 cup beef stock

3 large carrots (cut into 3-inch pieces)

8 ounces cremini mushrooms

4 sprigs fresh thyme

1 sprig fresh rosemary

1 1/2 pounds small Yukon gold potatoes

2 tablespoons chopped fresh parsley leaves

Directions

Preheat oven to 325 degrees F.

Season beef with 2 teaspoons salt and 3/4 teaspoon black pepper.

Heat canola oil in a Dutch oven over medium high heat. Add beef and cook until evenly browned, about 5-6 minutes per side; set aside.

Reduce heat to medium. Add onion, and cook, stirring frequently, until tender, about 5 minutes.

Stir in tomato paste and garlic until fragrant, about 1 minute.

Stir in wine and beef stock, scraping any browned bits from the bottom of the Dutch oven.

Stir in carrots, mushrooms, thyme and rosemary; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer. Top with beef.

Place into oven, covered, and bake for 2 hours. Uncover and add potatoes; place into oven, covered, and bake until beef is fork-tender, about 1 hour to 1 hour and 30 minutes.

Let stand 15 minutes. Remove beef from the Dutch oven; shred, using two forks.

Serve beef, potatoes, carrots and mushrooms with juices immediately, garnished with parsley, if desired.