Chuck roast braised in red wine and beef broth with garlic, onions, and root vegetables until it pulls apart with a fork. This is the smell of Sunday afternoon. It fills the whole house.

Sunday Pot Roast

Stephanie Sharpe

@steph

2 months ago

Chuck roast braised in red wine and beef broth with garlic, onions, and root vegetables until it pulls apart with a fork. This is the smell of Sunday afternoon. It fills the whole house.

Recipe

Ingredients

·4 lb beef chuck roast

·1 bottle red wine

·2 cups beef broth

·4 carrots, 4 potatoes, 1 onion, 6 cloves garlic

·2 tbsp tomato paste

·Fresh rosemary and thyme

·Salt and pepper, flour for searing

Instructions

1.Season and flour the roast. Sear on all sides in a Dutch oven.

2.Remove beef, sauté onion and garlic.

3.Add tomato paste and wine, scrape fond.

4.Return beef, add broth and herbs. Cover and braise at 300°F for 3-4 hours.

5.Add vegetables in the last 1.5 hours.

6.Shred beef into the braising liquid. Serve in bowls with crusty bread.

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