Oven-Braised Pot Roast
2 tablespoons Extra Virgin olive oil
3 1/2-4 pound boneless beef chuck roast
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 cups frozen pearl onions, thawed
4 garlic cloves, peeled and smashed
2 tablespoons tomato paste
1/2 cup good quality red wine
1 (14.5-ounce) can diced tomatoes
3 cups good quality beef stock
1/2 pound baby creamer potatoes, cut in half
1/2 pound baby carrots
1 (8-ounce) package white button mushroom, cut in half
1 bay leaf
2 fresh rosemary sprigs
2 tablespoons fresh parsley, chopped (for garnish)
Preheat the oven to 325 degrees F.
Place the oil in a Dutch oven and place over medium-high heat. Season the beef roast well with salt and pepper. When the oil is hot, but not smoking, add the roast and brown on all sides, about 12 minutes. Remove the roast from the Dutch oven and let rest on a large plate. Set aside.
Add the onion and cook for about 1 minute. Add the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook for an additional minute. Add the wine and use a wooden spoon to scrape up any brown bits on the bottom of the pan. Bring to a boil and reduce by 1/2.
Return the roast to the pan. Add the diced tomatoes, beef stock, potatoes, carrots, mushrooms and bay leaf. Cover and place in the oven. Braise the pot roast until tender, about 3 1/2-4 hours.
Remove from the oven and allow to cool slightly before serving. Divide among serving bowls and garnish with chopped parsley.