4 lb boneless chuck roast
salt
pepper
1 tbsp vegetable oil
3 shallots, sliced
4 cloves garlic, minced
1½ cups red wine
26 oz box beef stock
2 tbsp tomato paste, concentrated
2 tbsp Dijon mustard
2 bay leaves
3 stalks fresh rosemary
8 large carrots, cut into ½ pieces
28 oz baby potatoes, sliced in half
1½ tbsp butter
1½ tbsp flour
1½ cups beef stock, from the roast
Preheat oven to 325 degrees F.
Allow the chuck roast to sit out at room temperature for 30 minutes.
Season liberally with salt and pepper.
Over medium-high heat, add the vegetable oil to a large pot with a lid.
Add the roast to the pot and brown meat, about 4 minutes per side.
Remove the roast and set aside.
Pour about ½ cup of wine into the pot and scrape the bottom of the pan to loosen any remaining meat.
Reduce heat to medium.
Add shallots and garlic and cook for 5 minutes.
Add the stock and the remaining wine.
Stir in tomato paste, Dijon mustard, and bay leaves.
Place the roast back into the pot, add rosemary stalks, cover, and place in the oven.
Cook for 4 hours.
After 4 hours, remove from the oven and add the carrots and potatoes.
Place the lid back on and cook for 1 more hour in the oven.
Remove the roast and place on a large platter.
With a slotted spoon, remove all the vegetables and place them with the roast.
Ladle 1½ cups of the beef stock (from the pot where you cooked the roast) into a measuring cup.
In a small saucepan, melt butter over medium heat.
Add flour and cook for 1 minute while stirring.
Slowly add the beef stock into the pan with the butter and flour.
Stir until all incorporated and lump-free.
Bring to a boil while stirring, reduce heat, and cook until slightly thickened.
Spoon gravy over meat and vegetables before serving.
Sugar: 8g
:
Calcium: 126mg
Calories: 839kcal
Carbohydrates: 43g
Cholesterol: 209mg
Fat: 41g
Fiber: 7g
Iron: 9mg
Potassium: 2313mg
Protein: 67g
Saturated Fat: 18g
Sodium: 813mg
Vitamin A: 16299IU
Vitamin C: 34mg
