Truly the best melt-in-your-mouth pot roast, cooked low and slow and simmered until perfection. Serve with crusty bread!
INGREDIENTS
4 pounds boneless chuck roast, excess fat trimmed
Kosher salt and freshly ground black pepper, to taste
2 tablespoons canola oil
1 medium sweet onion, cut into 1-inch wedges
2 tablespoons tomato paste
4 cloves garlic, minced
1 cup dry red wine*
1 cup beef stock
3 large carrots, cut into 3-inch pieces
8 ounces cremini mushrooms
4 sprigs fresh thyme
1 sprig fresh rosemary
1 ½ pounds small Yukon gold potatoes
2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS
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