Slow-braised Pot Roast with Pearl Onions

• portioner: Serves: 6–8
• total tid: 1 hour 31 minutes

Ingredienser

1 ½ kg beef chuck roast

2 tbsp olive oil

Salt and freshly ground black pepper

1 large onion, chopped

4 cloves garlic, minced

2 tbsp tomato paste

2 cups beef stock

1 cup red wine

2 tsp Worcestershire sauce

2 sprigs fresh thyme

2 sprigs fresh rosemary

2 bay leaves

450 g pearl onions, peeled

3–4 carrots, cut into chunks

500 g baby potatoes, halved

2 tbsp butter

2 tbsp flour, optional, for thickening

Instruktioner

Season the beef: Pat the roast dry and generously season all over with salt and pepper.

Sear: Heat olive oil in a large Dutch oven over medium-high heat. Brown the roast on all sides, about 3–4 minutes per side. Remove and set aside.

Build the braising base: Add the chopped onion and cook for 4–5 minutes. Add garlic and tomato paste and cook for another minute.

Deglaze: Pour in the red wine, scraping up the browned bits from the bottom.

Braise: Return the beef to the pot. Add beef stock, Worcestershire sauce, thyme, rosemary, and bay leaves. The liquid should come roughly halfway up the roast.

Slow cook: Cover and place in a 160°C / 325°F oven for about 2½ hours.

Add vegetables: Add the pearl onions, carrots, and potatoes. Cover again and cook for another 45–60 minutes, until the beef is very tender and the vegetables are cooked through.

Finish the gravy: Remove the roast and vegetables. Discard the herbs and bay leaves. If you want a thicker gravy, simmer the braising liquid on the stovetop and whisk in a little flour mixed with butter.

Serve: Slice or shred the pot roast and spoon the rich gravy and pearl onions over the top.