Serves 4 (serving size: about 3 ounces meat, 3/4 cup vegetables, and about 1/4 cup sauce)
Photo: Jennifer Causey; Styling: Claire Spollen
1 (4-pound) boneless beef chuck roast, trimmed and halved
2 teaspoons freshly ground black pepper
3/4 teaspoon kosher salt
2 teaspoons canola oil
2 tablespoons tomato paste
12 garlic cloves, peeled
1 1/2 cups dry red wine
2 cups unsalted beef stock (such as Swanson)
1 tablespoon all-purpose flour
1 teaspoon sugar
1 (28.46-ounce) container chopped tomatoes (such as Pomì)
2 teaspoons finely chopped fresh rosemary
4 medium carrots, cut diagonally into 2-inch pieces
4 fresh thyme sprigs
1 large red onion, cut into 8 wedges
1 bay leaf
How to Make It
Preheat oven to 300°.
Sprinkle beef with pepper and salt; rub evenly with oil. Heat a large Dutch oven over medium-high heat. Add beef to pan; cook 7 minutes on each side or until browned. Remove beef from pan.
Add tomato paste and garlic to pan; cook 1 1/2 minutes, stirring frequently. Add red wine to pan; bring to a boil. Cook 6 minutes or until liquid almost evaporates, stirring frequently. Combine stock and flour in a bowl, stirring with a whisk. Add stock mixture, sugar, and tomatoes to pan; bring to a boil. Return beef to pan. Add rosemary, carrots, thyme, onion, and bay leaf to pan. Bake, covered, at 300° for 3 hours or until beef is tender when pierced.
Remove thyme sprigs and bay leaf from pan; discard. Place beef, carrots, and onions on a platter; cover with foil. Bring sauce to a boil over medium-high heat; cook 5 minutes or until reduced to about 3 cups.
Cut 12 ounces beef (about one-third of roast) into large pieces. Shred the remaining beef; reserve shredded beef for Recipes 2 and Reserve 2 cups sauce for Recipes 2 and Serve 12 ounces beef pieces with 1 cup sauce, carrots, and onions.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
I made this using canned diced tomatoes instead of chopped, and used dry thyme and rosemary instead of fresh. It was delicious! It reminded me of the pot roast my bubbe made which was my favorite and most requested meal! I was cooking only for my husband and myself and wanted to try the 2 weekend warrior recipes. Instead, we had this twice and then I made the enchiladas, and had them twice, too. I froze the last small piece of beef, so maybe we will try the subs from that. This was a great dinner strategy for us as we are very busy. This recipe was perhaps especially delicious since we bought a $35 roast from Fresh Market. YUM! Next time I will add more carrots, which are my favorites, possibly potatoes, too.
Followed this recipe with a few modifications because I'm cooking for one. I started with a 1.5 pound chuck roast and ended up with three 4+ ounce portions of cooked meat. I salted the beef well and brought it to room temp before searing all sides in super hot pot. I cooked it with recipe ingredients (again, adjusted quantities). No wine, but I had some homemade concentrated chicken stock that i used. I cooked for 40 minutes on high pressure in an Instant Pot. Super tender and juicy. The sauce is sauce is very flavorful. I made two meals (dinner and lunch) with the roast and veggies.
I have now made this roast twice. The second time I put the sauce through my food mill after reducing it. It made for a smoother sauce. The second time I made a smaller roast (3 pounds) and did not have enough meat for the enchiladas (there are 5 of us) so I used the meat in the ragu from the same issue instead of the ground sirloin.
I would make a couple of changes next time. I would not add the carrots until half way through cook time and when putting them in the sauce, I'd rearrange the beef so both pieces can be fully immersed for a portion of the time. What happened for me is that the piece that was partially immersed wasn't nearly as juicy and tender as the one that was. Lesson learned. I did also add some sliced mushrooms for the last half hour. Served with mashed potatoes. Family enjoyed it. Will make again.
I seared the meat, and layered the meat on top of the vegetables in a slow cooker, and topped with tomatoes. Then I mixed up all the liquids (reduced broth and wine to 1 cup each) and poured over top. Cooked on low 10 hours, and the house smelled wonderful when I came home. The meat was very tender and well-seasoned. Saved the rest for enchiladas and sandwiches. I would definitely use this recipe again! I agree this is a great dinner strategy for busy families.