Sunday Night Pot Roast

• 4-5 lbs boneless beef chuck-eye
• 1.5 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 1 white onion, chopped
• 4 celery stalks, chopped
• 2 parsnips, quartered 
• 5 carrots, chopped
• 5 cloves garlic, chopped
• 2 cups dry red wine
• 1 cups beef broth
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 4 red potatoes, quartered 
• bunch of thyme 
• bunch of rosemary
• salt and pepper
  

Prepare and Sear the Roast

1. Preheat a dutch oven on the stovetop to medium-high heat.
2. Pat dry the beef chuck-eye. Then truss the meat using butcher’s twine. Click here for my demonstration video on how to do this and refer to my notes in the blog post above for more details. Do not skip this step!
3. Heavily salt and pepper the roast, then lightly flour the exterior of the meat.
4. Once the dutch oven is hot, add 1 tablespoon of olive oil. Sear the roast on each side for about 4 minutes (including the sides) until crispy and brown.
5. Remove the roast from the dutch oven and place on a plate to rest.
   

Prepare the Vegetables and Cook Roast

1. Preheat oven to 325 degrees Fahrenheit. 
2. Add 1 tablespoon olive oil to the beef greased dutch oven and turn to medium heat. Add celery and onions and sauté for a few minutes. Then add the carrots, parsnips and garlic. Sauté for about 10 minutes, until tender. Add salt and pepper between each added ingredient. 
3. Pour red wine, beef stock, tomato paste and Worcestershire sauce over the vegetable mixture and bring to a boil. Add generous amount of salt and pepper.
4. Tie the herbs, rosemary and thyme, together with butcher’s twine and add to the pot.
5. Add the chuck-eye back into the pot and place on top of herbs. Spoon juices over the top of the meat.
6. Add potatoes to the sides of the pot. Cover with the lid.
7. Place in the oven for two hours then without opening the oven door, turn down the oven temperature to 265 for another hour or so until the meat is tender. 
   

Finishing Touches

1. Remove the pot from the oven. If you have a thermometer, check that the internal temperature of the meat is 160 degrees. 
2. Remove the roast from the pot and set aside. Discard bouquet of herbs. Remove half of the vegetables and broth from the pot and set aside.
3. Using an immersion blender, puree the remaining half of the vegetables and broth until thick. Then, add back the reserved vegetables/broth. The texture should be almost stew-like.
4. Cut the twine from the roast and slice to desired thickness (or it may just fall apart on its own)!
5. Serve warm and spoon the sauce/broth over the meat and enjoy!
   

Recipe Notes:

• Side dish recommendation: creamed spinach instead of mashed potatoes!