Recipe Background
A presidential amount of work requires a presidential-level dinner! First Lady Sunday Pot Roast is just so tender, the beef will melt in your mouth. In the deeply savory sauce you'll find soft, hearty mushrooms and potatoes to ensure First Lady Sunday Pot Roast is a fully rounded meal. Monday won't feel quite so daunting when you end your Sunday with this dish!
A presidential amount of work requires a presidential-level dinner! First Lady Sunday Pot Roast is just so tender, the beef will melt in your mouth. In the deeply savory sauce you'll find soft, hearty mushrooms and potatoes to ensure First Lady Sunday Pot Roast is a fully rounded meal. Monday won't feel quite so daunting when you end your Sunday with this dish!
Ingredients
- 1 (4-pound) chuck roast boneless and excess fat trimmed
- kosher salt to taste
- freshly ground black pepper to taste
- 2 tablespoons canola oil
- 1 medium sweet onion cut into 1-inch wedges
- 2 tablespoons tomato paste
- 4 cloves garlic minced
- 1 cup dry red wine can substitute beef stock
- 1 cup beef stock
- 3 large carrots cut into 3-inch pieces
- 1 (8-ounce) package cremini mushrooms
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 1/2 pounds small Yukon Gold potatoes
- dried parsley optional, to taste, for garnish
Directions
- Preheat the oven to 325 degrees F.
- Season the chuck roast with the salt and the black pepper.
- In a Dutch oven over medium-high heat, add the canola oil.
- Add the chuck roast to the hot oil and cook, flipping it once, until it is evenly browned, about 5-6 minutes.
- Transfer the chuck roast to a plate.
- Reduce the heat to medium.
- Add the onions to the hot oil and beef drippings and cook, while stirring frequently, until tender, about 5 minutes.
- Add the tomato paste and the garlic to the hot oil and cook, while stirring, until fragrant, about 1 minute.
- Add the wine and the beef stock to the Dutch oven and cook, while scraping the bottom of the pot to release the browned bits and stirring to combine.
- Add the carrots, the mushrooms, the thyme, and the rosemary to the stock mixture and stir to combine.
- Season the stock mixture with the salt and the black pepper.
- Bring the stock mixture to a boil.
- Return the chuck roast to the Dutch oven, nestling it into the stock mixture.
- Cover the Dutch oven and allow it to roast for 2 hours.
- Add the potatoes to the Dutch oven and roast, covered, until the chuck roast is fork tender and reaches an internal temperature of 200-210 degrees F, about 1 hour-1 hour 30 minutes.
- Allow the Dutch oven to stand, covered, for 15 minutes.
- Using two forks, shred the chuck roast.
- Serve garnished with the parsley.
×
