roast with rosemary and veggies

prep time: 20 minutes
total time: 5 hours 20 minutes (includes 4 hours 15 minutes simmering time)
ingredients (serves 4-6):
1 (3 1/2 lb) boneless chuck roast
salt and pepper
2 Tbs vegetable oil
1 onion, chopped coarse
1 carrot, peeling and chopped coarse
1 rib celery, chopped coarse
2 garlic cloves, minced
2 tsp sugar
2 cups red wine (or 1 cup chicken broth, 1 cup beef broth--- but if you can, use wine!!!)
1 sprig rosemary or 1/4 tsp dried
1 1/2 cups water
1 1/2 lbs small red potatoes (or just small potatoes)- about 9, halved
1 1/2 lbs carrots, peeled and sliced, 1/2 inch thick
1. adjust an oven rack to the lower-middle position and heat oven to 300 degrees. pat the roast dry with paper towels, then season with salt and pepper (rub the s&p into the roast). heat the oil in a large dutch oven over medium-high heat until just smoking. brown the roast on all sides, reducing the heat if the fat begins to smoke, about 10 minutes. transfer the roast to a large place.
2. add the onion, chopped carrot, and celery to the fat left in the pot and cook over medium heat until lightly browned, about 8 minutes. stir in the garlic and the sugar and cook until fragrant, about 30 seconds. stir in the wine and rosemary, scraping up any brown bits.
3. return the roast and any accumulated juice to the pot. add the water until it measures half-way up the sides of the roast (you may not need all of it). bring to a simmer, cover, and transfer to the oven. cook, turning the roast over every 30 minutes, for 3 1/2 hours.
4. add the potatoes, sliced carrots, and parsnips, submerging them in the liquid, and continue to cook in the oven until the beef and vegetables are tender, 45 minutes to 1 hour.
5. transfer the roast to a cutting board and carve as you like. season with salt and pepper to taste. enjoy. yummm.
*adapted from America's Test Kitchen cookbook

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