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Budget-friendly beef chuck roast, carrots, parsnips, onion & garlic come together for a hearty supper in this recipe from Rach's newest cookbook, Rachael Ray 50.
Adapted from Rachael Ray 50: Memories and Meals from a Sweet and Savory Life by Rachael Ray. Copyright © 2019 by Rachael Ray. Used with permission by Ballantine Books. All rights reserved.
Preheat the oven to 325˚F. Position oven rack in center of oven or one rung below if necessary for your pot.
Bring the roast to room temperature.
In a large dutch oven or a heavy braising pan over medium-high heat, heat the olive oil. Pat the meat dry and season with salt and pepper. Brown the meat on both sides and the edges - this will take about 10 minutes - and remove the meat to a platter or pan. Add the butter to the pot and melt it. When it foams, add the onions, celery, parsnips, carrots, garlic bulbs, rosemary, and bay leaves. Season with salt and pepper. Add the herb bundle and juniper berries. Reduce the heat to medium and partially cover the pot. Cook for 12 to 15 minutes to soften the vegetables, stirring occasionally. Stir in tomato paste, then add the wine and bring to a bubble. Scrape up any brown bits on the bottom of the pot and add the beef back. Add stock (try Rach's Stock-In-A-Box) enough to just come up to meat’s edge. Cover the pot with a tight-fitting lid and place in oven. Roast for 2 ½ to 3 ½ hours, until the meat is tender.
Remove the pot roast to carving board and let it rest for 15 minutes. Then slice the meat against the grain. Remove and discard the bay leaves, herb bundle, garlic skins, and rosemary stems. Serve the sliced meat on a platter or in a shallow bowl with vegetables alongside. Use the charred bread or roasted potatoes for mopping the sauce.