- Prep time
- 30 minutes PT30M
- Cook time
- 2½ hours PT2½H
- 4 servings
Featuring our very own Fresh to Market Burgundy Pepper Chuck Roast (seasoned with our most popular house-made rub), this tender and flavorful roast is the quintessential comfort food.
- 1 Fresh to Market Burgundy Pepper Chuck Roast (2½ pounds)
- 4 tablespoons vegetable oil
- ½ yellow onion, diced large
- 2 pounds carrots, diced large
- 2 stalks celery, diced large
- 4 cloves garlic, crushed
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 sprigs thyme
- 1 pint beef stock
- 1½ pounds pearl onions
- 4 parsnips, peeled and cut into 1½-inch wedges
- 1 pound cremini mushrooms, quartered
- ½ bunch parsley, chopped
- Salt and pepper to taste
Preheat oven to 300°F.
Remove any excess moisture from chuck roast with a paper towel. Place an oven-safe stock pot with lid or a Dutch oven over medium-high heat and add 2 tablespoons vegetable oil. When the oil begins to smoke, sear chuck roast on all sides, remove from pot and reduce heat to medium.
Add diced onion, approximately two carrots, celery and garlic. Allow vegetables to caramelize and soften, stirring frequently to prevent burning. Add tomato paste and allow to brown on the bottom of the pan. Continue to stir and adjust temperature accordingly to prevent burning.
When tomato paste is browned, deglaze the pan with red wine and bring to a boil. Once the wine has reduced by half, return the seared chuck roast to the pot along with the thyme and beef stock. Bring to a simmer, then cover with a lid and place in the oven for approximately 2 hours.
Peel pearl onions by quickly blanching in boiling water, then shocking in an ice bath. This will soften the skins and allow them to be easily removed with a paring knife.
In a large sauté pan over medium-high heat, add remaining vegetable oil. When oil begins to smoke, add parsnips, pearl onions, remaining carrots and mushrooms. Pan roast the vegetables, stirring frequently, until they begin to brown. Remove from heat and set aside.
When chuck roast is just fork tender, remove from the pot and transfer to a serving dish. Strain the cooking liquid into a small sauce pot and discard the vegetables. Bring the cooking liquid to a gentle simmer and skim off any excess fat with a ladle.
Return the roasted vegetables to the heat until thoroughly reheated, then add 4 ounces of the cooking liquid and let reduce to a glaze. Toss glazed vegetables with chopped parsley. Arrange vegetables around the roast and pour the remaining cooking liquid over the top before serving.