Classic Pot Roast, Elevated

Here’s an upgrade on a classic.

Ingredients:

3–4 lb grass-fed beef chuck roast

Kosher salt and freshly ground black pepper

2 tablespoons butter or olive oil

1 large yellow onion, chopped

3 cloves garlic, smashed

2 tablespoons tomato paste

2 teaspoons Dijon mustard

1 cup dry red wine (optional, or use more broth)

2 ½ cups beef broth or bone broth

3 large carrots, cut into large chunks

2 celery stalks, cut into chunks

1 parsnip, cut into chunks

2 sprigs rosemary

3 sprigs thyme

1 bay leaf

Directions:

1. Season & Sear:
   Pat the roast dry and season generously with salt and pepper. Heat butter or oil in a Dutch oven over medium-high heat. Sear the roast on all sides until well browned (about 4–5 minutes per side). Remove and set aside.

2. Build Flavor:
   Lower heat to medium. Add onion and cook until softened, about 4 minutes. Stir in garlic, tomato paste, and Dijon; cook for 1–2 minutes.

3. Deglaze:
   Add wine (if using) and scrape up browned bits. Simmer for 2–3 minutes. Stir in broth.

4. Assemble:
   Return roast to the pot. Add carrots, celery, parsnip (if using), and herbs. Liquid should come about halfway up the meat.

5. Cook:

   • Oven: Preheat to 300°F. Cover and braise for 3.5 to 4 hours, until fork-tender.

   • Slow Cooker: Transfer to slow cooker and cook on low for 8–9 hours or high for 5–6.

6. Finish:
   Discard bay leaf and herb stems. Let meat rest for 10 minutes before slicing or shredding.
   Optional: For a thicker sauce, simmer liquid on the stove and stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) until slightly thickened.

7. Serve:
   Serve over mashed potatoes or polenta with pan juices spooned over the top.