Turn budget-friendly chuck roast into an indulgent, fork-tender feast.
Ingredients:
- 2 lbs chuck roast
- 1 garlic clove, sliced
- 2 tsp salt
- 1 tbsp Montreal steak spice
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 1/2 carrot, shredded
- 2 1/2 carrots, cut into large chunks
- 1/2 potato, shredded
- 3 1/2 potatoes, cut into large chunks
- 3 garlic cloves, smashed
- 1/2 cup red wine
- 2 Roma tomatoes, chopped
- 1 beef bouillon cube
- 2 cups water (or beef broth if not using bouillon)
- 1 bay leaf
- 2 tbsp Worcestershire sauce
- 2 cups frozen peas
Instructions:
- Cut a few slits with a pointy knife all over the roast and insert a sliver of garlic. Pat the roast dry with a paper towel and season all over with the salt and steak spice.
- In a large pot over medium high heat,pour in enough oil to cover the bottom. When oil is hot place the roast in and sear on all sides for 2 to 3 minutes per side. Remove from pot and set it aside.
- Turn down the heat to medium. Stir in the onions, celery, shredded carrots, shredded potatoes and garlic. Season with salt and cook for 2 minutes.
- Add the red wine, tomatoes, carrot chunks, potato chunks, Worcestershire sauce, bay leaf, bouillon cube (if using) and parsley. Stir all together.
- Place the roast back into the pot on top of the vegetables. Add water if using the bouillon cube, if not, add the beef broth just enough to go halfway up the side of the roast. Do not cover the roast completely in liquid.
- Bring to a boil, then cover with a tight fitting lid and reduce the heat to a gentle simmer. Simmer for 2 1/2 hours.
- Remove the roast from the pot and place on a cutting board. Tent with foil and let rest. Remove the carrot and potato chunks and place onto a serving dish.
- Remove the bay leaf in the pot and blend what is left in the pot with an immersion blender. If liquid is still watery, add a few of the potato chunks and immerse blend it again until desired gravy thickness is achieved. Stir in the frozen peas to heat.
- Slice the roast and place on the serving dish along with the potatoes and carrots. Spoon over the gravy or serve the gravy on the side. Enjoy!
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