Name: Easy Roasted Pumpkin with Olive Oil, Garlic, and Chili Powder Recipe
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Cuisine: American
Ingredients: 3 ½ to 4 pound beef chuck roast; Coarse salt to taste; Fresh cracked pepper to taste; 2 tablespoons olive oil; 1 peeled julienne yellow onion; 2 thinly sliced and rinsed leeks (white and yellow parts only); 6 thinly sliced garlic cloves; 2 pounds baby Yukon potatoes; 6 peeled regular or 10 baby tri-colored carrots, cut into 2-inch pieces; 4 ribs celery, cut into 2-inch pieces; 2 peeled parsnips, cut into 2-inch pieces; 1 peeled rutabaga, cut into 1-inch cubes; 1 cup red wine, divided (¼ cup for deglazing, ¾ cup for braising); 3 tablespoons tomato paste; 6 cups beef stock; 2 bay leaves; 8 to 10 sprigs fresh thyme; 8 to 10 fresh parsley stems with leaves; Worcestershire sauce to taste; 1 tablespoon red wine vinegar; ½ beurre manié (equal parts softened butter and flour mixed); Finely minced fresh parsley

Ingredients

Beef and Seasoning

3 ½ to 4 pound beef chuck roast
Coarse salt to taste
Fresh cracked pepper to taste
2 tablespoons olive oil

Vegetables and Aromatics

1 peeled julienne yellow onion
2 thinly sliced and rinsed leeks (white and yellow parts only)
6 thinly sliced garlic cloves
2 pounds baby Yukon potatoes
6 peeled regular or 10 baby tri-colored carrots, cut into 2-inch pieces
4 ribs celery, cut into 2-inch pieces
2 peeled parsnips, cut into 2-inch pieces
1 peeled rutabaga, cut into 1-inch cubes

Liquids and Seasonings

1 cup red wine, divided (¼ cup for deglazing, ¾ cup for braising)
3 tablespoons tomato paste
6 cups beef stock
2 bay leaves
8 to 10 sprigs fresh thyme
8 to 10 fresh parsley stems with leaves
Worcestershire sauce to taste
1 tablespoon red wine vinegar

Thickening Agent

½ beurre manié (equal parts softened butter and flour mixed)

Optional Garnish

Finely minced fresh parsley

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Instructions

Season and Refrigerate: Generously season the beef chuck roast on all sides with coarse salt. Place the roast on a rack over a sheet tray and refrigerate uncovered for 12 to 48 hours to dry brine, enhancing the flavor and tenderness.
Sear the Roast: Remove the beef from the refrigerator and season all sides with fresh cracked pepper. Heat olive oil in a large Dutch oven over high heat until it just starts to smoke lightly. Add the beef and reduce heat to medium. Sear the roast on all sides until golden brown, about 3 to 4 minutes per side. Remove the roast and set aside on a plate.
Sauté Aromatics: Add the julienned onions and sliced leeks to the Dutch oven, season with salt, and sauté over medium heat for 4 to 6 minutes. Lower heat to medium-low and continue cooking for about 10 minutes until the onions are well browned.
Add Garlic and Deglaze: Stir in the sliced garlic cloves and cook until fragrant, about 30 to 45 seconds. Pour in ¼ cup of red wine to deglaze the pan, scraping up browned bits, and cook until the wine is completely absorbed.
Incorporate Tomato Paste: Stir in the tomato paste and cook for 2 to 3 minutes until fully incorporated into the vegetables and slightly caramelized.
Add Liquids and Herbs: Pour in the remaining ¾ cup red wine, beef stock, bay leaves, fresh thyme sprigs, parsley stems with leaves, and season with salt and pepper to taste. Stir to combine the flavorful broth.
Braise the Roast: Return the seared beef chuck roast to the pot. Bring the mixture to a boil, then cover with a lid. Place the Dutch oven on a rack in the lower third of a preheated oven at 325°F (163°C). Cook for 3 ½ to 4 hours, or until the beef is fork-tender and reaches an internal temperature of 200° to 210°F.
Add Vegetables: With about 70 minutes remaining in the cooking time, add the baby Yukon potatoes, carrots, celery, parsnips, and rutabaga to the pot around the beef. Continue to braise uncovered alongside the roast until vegetables are tender.
Remove Roast and Thicken Sauce: Carefully remove the pot from the oven and transfer the beef roast to a serving plate. Prepare the beurre manié by mixing softened butter and flour. Add the beurre manié to the pot with the cooking liquid and vegetables, stirring over low to medium heat for 3 to 5 minutes until the sauce thickens to a gravy consistency.
Finish the Sauce and Serve: Stir in the Worcestershire sauce and red wine vinegar to taste for added depth and brightness. Return the beef roast to the pot to warm through briefly. Garnish with finely minced fresh parsley if desired. Serve hot alongside the vegetables and rich gravy.

Notes

Make-Ahead: This pot roast can be prepared up to 1 hour ahead of serving. Keep covered and warm over very low heat.
Storage: Refrigerate covered for up to 4 days. For longer storage, freeze covered for up to 2 months. Thaw completely (about 1 day) before reheating.
Reheating: Reheat portions in a small pot over low heat, stirring occasionally until hot.
Cookware: A 2½ gallon Dutch oven is ideal, but any large heavy pot with a lid works well for braising.
Vegetables: Vegetables do not need to be fully submerged in the liquid during cooking and will finish cooking perfectly alongside the roast.
Cooking Style: Adding vegetables 70 minutes before the end prevents overcooking and ensures a perfect texture.

Author: Amelia
Prep Time: 30 minutes
Cook Time: 4 hours 30 minutes
Category: Main Dish
Method: Baking
Cuisine: American