We wouldn’t get through winter without this “warm you up, stick to you bones” pot roast dinner. So flavorful and so good… be sure to make enough for leftover sandwiches the next day or for hungry eaters that might stop by. Always source pure, well marbled, air chilled beef chuck like Wagshal’s pictured here…
Large heavy gauged pan with a tight fitting lid. We use our Lodge Cast Iron Dutch Oven.
4 pound Wagshal’s beef chuck roast
enough olive oil to cover the bottom of pan
2 yellow onions, sliced thickly
½ cup red wine
enough beef stock to come halfway up the sides of the meat
2 bay leaves
whole peppercorns, freshly cracked
flat leaf Italian parsley, chopped finely
Preheat oven to 275/300 degrees F.
Season and rub the roast with Maldon Sea Salt Flakes and freshly ground pepper.
On top of the stove place pan over medium-high heat and add just enough olive oil to coat the bottom. Sear and brown meat on all sides in the oil.
Remove to a resting platter after browning. Discard leftover searing oil leaving a thin film in the bottom of the Dutch oven.
Add the onions browning them for 3-5 minutes, stirring as needed.
Now return the roast to the Dutch oven and douse the meat and onions with the wine. Let the alcohol burn off for 2 minutes or so.
Add just enough beef stock to come halfway up the sides of the meat and 2 bay leaves. Cover tightly, place in preheated oven and cook for 3+ hours or until meat is fork tender.
Transfer meat to a large platter with a lip to hold the sauce and keep warm. Now place the Dutch oven on top of the stove over medium high heat and reduce sauce to desired thickness. Pour over roast and garnish with chopped parsley. Serve piping hot with roasted carrots and potatoes and warm rustic bread.
Note: If making a day ahead, chill overnight in the refrigerator. About 45 minutes before serving, remove the roast from the refrigerator and skim off and discard any fat that has risen to its surface. Simmer on medium-low heat on top of the stove to reheat.
Serves 6-8 with leftovers.