Oven-Braised Beef Pot Roast with Root Vegetables and Red Wine

What you need

• 1.5 kg (3 lb) beef chuck roast, boneless, tied if it falls apart
• 2 tbsp vegetable oil
• 2 large yellow onions, sliced
• 3 stalks celery, cut into 4 cm (1 1/2 in) pieces
• 4 cloves garlic, crushed
• 2 tbsp tomato paste
• 250 ml (1 cup) dry red wine
• 500 ml (2 cups) beef stock
• 4 sprigs fresh thyme
• 2 leaves bay leaves
• 4 carrots, peeled, cut into 5 cm (2 in) chunks
• 700 g (1 1/2 lb) small waxy potatoes, halved
• 2 tsp salt, plus more to taste
• 1 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Heat the oven to 160 °C (325 °F) and set a rack in the lower third.

2. 2

   Pat the beef dry and rub it all over with the salt and pepper.

3. 3

   Heat the oil in a Dutch oven over medium-high heat until it shimmers. Brown the beef on every side until a deep brown crust forms, 5-6 min per side. Move it to a plate.

4. 4

   Lower the heat to medium. Cook the onions and celery in the fat left in the pot, stirring now and then, until soft and lightly browned, 6-8 min. Add the garlic for the last minute.

5. 5

   Stir in the tomato paste and cook until it darkens, about 2 min.

6. 6

   Pour in the wine and scrape up the browned bits from the bottom. Boil until reduced by half, 4-5 min.

7. 7

   Add the stock, thyme and bay leaves, then set the beef back in the pot with its juices. The liquid should come about halfway up the meat. Bring to a simmer.

8. 8

   Cover the pot and braise in the oven for 2 hours.

9. 9

   Tuck the carrots and potatoes around the beef and sprinkle them with a pinch of salt. Cover and return to the oven until the beef is fork-tender and the vegetables are soft, about 1 hour.

10. 10

    Lift the beef onto a board, tent loosely with foil and rest it for 15 min.

11. 11

    Discard the thyme stems and bay leaves. Skim the fat from the cooking liquid and, if it is thin, simmer it on the stove for 5-10 min to concentrate it.

12. 12

    Slice the beef against the grain, or break it into thick chunks. Serve with the vegetables and spoon the cooking liquid over the top.

Imported from dinneratthezoo.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.