4 pounds Chuck Roast – Cleaned and cut into 2-inch pieces
Coarse salt & Fresh ground Black Pepper
3 tbsps. all-purpose flour
4 tbsps. olive oil
1 large yellow onion – thick slices
1/4 cup tomato paste
2 cups dry red wine
4 cups low-sodium Beef broth
2 bay leaves & 6 sprigs thyme – tied together with butcher’s twine
10 medium Carrots – peeled and cut into 1/2″ thick pieces on the bias
10 Parsnips – peeled and cut into 1/2″ thick pieces on the bias
8 whole shallots – peeled and halved
Directions
Preheat the oven to 325°F. Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
Heat the oil in a large Dutch oven and cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned.
Add the onions and cook 5 minutes. Add tomato paste and cook another minute or two.
Deglaze with the red wine and cook until reduced by half.
Add meat, broth, herbs & bring to a boil. Turn off heat, cover pot and transfer to the oven. Cook for 1.5 hours.
Remove from the oven and add the carrots, parsnips and shallots. Cover and return to the oven for another 60-90 minutes or until the vegetables are cooked through and the meat is starting to fall apart.
When ready to serve remove the hebr pack and allow to cool. Serve as is or with some creamy Polenta, Mashed Potatoes or Rigatoni Pasta. Enjoy!
