Ingredients
1 1/2 tablespoons Olive Oil
1 (4 1/4-lb.) Boneless Chuck Roast
1 1/4 teaspoons kosher Salt
1 teaspoon Black Pepper
8 ounces Frozen Pearl Onions, (about 2 cups), thawed
3 Garlic, cloves, smashed
2 tablespoons Unsalted Tomato Paste
3/4 cup Dry Red Wine
3 cups Unsalted Beef Stock
3/4 pound Yukon Gold Potatoes, peeled and cut into 2-inch pieces
4 large Carrots, peeled and cut diagonally into 2-inch pieces
2 Rosemary, sprigs
1/4 cup chopped fresh flat-leaf Parsley
Instructions
Preheat oven to 325°F. Heat oil in a Dutch oven over medium-high. Sprinkle beef with salt and pepper. Add to pan; cook until browned on all sides, about 15 minutes. Place beef on a plate.
Add onions and garlic to pan; sauté 2 minutes. Add tomato paste; sauté 1 minute. Add wine; cook, scraping bottom of pan, until liquid is reduced by half. Add stock; bring to boil. Return beef to pan; add potatoes, carrots, and rosemary. Cover; roast at 325°F until beef is tender, about 3 hours and 30 minutes. Transfer beef to a bowl. Place vegetables on a platter; reserve cooking liquid. Discard rosemary sprigs. Shred beef into chunks. Add 1/2 cup reserved liquid to beef. Transfer 4 3/4 cups beef to an airtight container with remaining cooking liquid; chill up to 5 days. Serve remaining beef with vegetables; top with parsley.