Ingredients

  • 3 ½ lbs. chuck roast Tie-up if loose
  • 2 tablespoons vegetable oil
  • 1 medium onion medium chop
  • 1 small carrot halved
  • 1 small celery halved
  • 2 medium garlic cloves minced
  • 2 teaspoons sugar, caster
  • 1 cup chicken stock
  • 1 cup beef stock
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 2 sprigs parsley
  • 1 cup water
  • 1 ½ lbs. carrots sliced 1/2" thick
  • 1 ½ lbs. potatoes, red whole if <=1 1/2"
  • 1 lb. parsnips sliced 1/2" thick
  • ¼ cup red wine

Directions

1. Adjust oven rack to middle position and preheat oven to 300*F/150*C/GM2. Thoroughly pat roast dry with paper towels, sprinkle with salt and pepper.
2. Heat oil in large Dutch oven over medium-high heat until shimmering. Brown roast throughly on all sides, reducing heat if fat begins to smoke. Transfer roast to large plate, set aside. Reduce heat to medium, add onioin, carrot and celery to pot and sauté until brown. Add garlic and sugar, cook until fragrant, about 30 seconds. Add chicken and beef broths and seasonings, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and juices to pot. Add enough water to come halfway up sides of roast. Bring liquid to simmer over medium heat, then place large piece of foil over pot and cover tightly with lid. Transfer pot to oven. Cook, turning roast every 30 minutes,until tender. Remove seasonings, carrot and celery. Add vegetables, submerge as much as possible, and cook for 30 minutes more. Meat should pull apart easily, 3 1/2-4 hours.
3. Tranfer roast to carving board, tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface. Boil over high heat until reduced to about 1 1/2 cups and vegetables are fully tender, about 8 minutes. Remove vegetables to warmed platter. Add red wine and reduce again to 1 1/2 cups. Season to taste with salt and pepper.
4. Using knife, cut meat into 1/2 inch thick slices, or pull apart into large pieces. Transfer meat to warmed serving platter and pour about 1/2 cup sauce over meat. Serve, passing remaining sauce separately.

Notes
Serving Ideas:Original serves 8
Suggested Wine:7-bone, top-blade pot roast or chuck-eye roast work best


Categories
Beef, main course
Keywords
Beef, main course
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