Oven-Braised Pot Roast

Ingredients

1.5 tbsp olive oil
4 lb boneless chuck roast
1.5 tsp salt
8 oz pearl onions (2 cups)
3 garlic cloves, smashed
2 tbsp tomato paste
3/4 cup dry red wine
3 cups unsalted beef broth
3/4 lb yukon gold potatoes, peeled and cut into 2 inch pieces
4 large carrots, peeled and cut into 2 inch pieces
2 rosemary sprigs
1/4 cup chopped parley

Preheat oven to 325.  Heat oil over medium high heat.  Sprinkle beef with salt and pepper.  Add to pan, cook until browed on all sides, about 15 minutes.  Place beef on a plate.

Add onions and garlic to pan.  Sauté 2 minuets and then add tomato paste and sauté for an additional 1 minute.  Add wine, cook, scraping bottom of pan until liquid is reduced by half.  Add stock and bring to a boil.

Return beef to pan.  Add potatoes, carrots, and rosemary.  Cover and roast at 325 until beef is tender, about 3.5 hours.

Transfer beef to a bowl.   Place vegetables on a platter, reserve cooking liquid.  Discard rosemary sprigs.  Shred beef into chunks.  Add 0.5 cups of reserved liquid to beef. 

Serve beef with vegetables, topped with parsley