Country Pot Roast
Serves 8
Ingredients
- 1 teaspoon olive oil
- 3 3/4 pounds beef chuck roast, trimmed and tied
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 6 ounces red pearl onions, peeled
- 2 cups low sodium beef or chicken broth
- 1 cup California Black Ripe Olives, whole, pitted
- 1 cup diced canned tomatoes
- 1cup red wine
- 1 tablespoon chopped thyme
- 1 pound parsnips, peeled and coarsely chopped
- 8 ounces celery, trimmed and coarsely chopped
- 8 ounces new potatoes, halved
Directions
- Heat olive oil in a Dutch oven or deep oven proof roasting pan over medium-high heat.
- Season roast with salt and pepper and place in pan to brown on all sides for 3-4 minutes.
- Stir onions into pan and cook for 3-4 minutes.
- Pour in broth, California Ripe Olives, tomatoes, red wine and thyme and bring to a boil.
- Turn heat down to a simmer, cover and braise in a 350°F oven for 1 hour, then turn over and cook for another 45-60 minutes.
- Add parsnips, celery and potatoes to roast and continue cooking for 30-45 minutes until vegetables are cooked through and meat is fork tender.
- Transfer pot roast to carving board, remove butcher twine and slice across the grain to desired thickness. Top with pan juices and vegetables.
