Ingredients

The following ingredients have 4 Servings
  • 3 to 4 pounds meaty chuck roast
  • well-trimmed
  • about 3 to 3½ inches thick
  • 3 tablespoons safflower oil
  • or olive oil
  • Salt and coarse black pepper
  • 4 tablespoons butter
  • cut into pieces
  • 2 onions
  • red or yellow
  • stem end intact
  • cut into wedges
  • 3 ribs leafy celery
  • thick cut on bias
  • 2 parsley root
  • thick cut on bias (or parsnips)
  • 3 to 4 medium carrots
  • thick cut on bias
  • 2 bulbs garlic
  • ends cut off to expose cloves
  • 3 to 4 generous sprigs rosemary
  • 2 large fresh bay leaves
  • 1 small bundle thyme
  • parsley stems or parsley root tops
  • and carrot tops
  • tied (optional)
  • 1 teaspoon juniper berries (optional)
  • 1/2 cup sundried tomato paste
  • a tube (or tomato paste)
  • 1/2 bottle Italian red wine
  • such as Rosso di Montalcino
  • 3 to 4 cups beef stock

Instruction

  • Preheat oven to 325˚F with rack at center or 1 rung below if necessary for your pot
  • Bring roast to room temperature
  • Heat a large Dutch oven or a heavy braiser pan over medium-high heat with oil
  • Pat meat dry and season generously with salt and pepper
  • Add the oil, 3 turns of the pan, and brown meat on both sides and edges, then remove to platter or pan
  • Add butter to the pot and melt it, and when it foams, add vegetables, garlic bulbs, rosemary and bay, and season with salt and pepper
  • Add in stems bundle and juniper, if using, then reduce heat a bit, partially cover and cook 12 to 15 minutes to soften, stirring occasionally
  • Add sundried tomato paste and stir
  • Add wine and bring to a bubble, scraping up any fond on the bottom of the pot
  • Add beef back, add enough stock to just come up to meat edge, 3 to 4 cups, and replace the pot cover, tightly covering it
  • Place in oven and roast 2½ to 3 hours to tender
  • Remove the pot roast to carving board to rest 15 minutes, then slice against the grain
  • Remove bay, herb bundle, garlic skins and rosemary sprigs
  • Serve sliced meat and vegetables in shallow bowls -- and with charred bread or roasted potatoes for mopping, if you'd like