Hey friends, it’s Laura! Thanks for stopping in. If you’ve followed us for a while, you know how much I love to cook. One of my favorite things is to discover new recipes and test them out so that I can share them here with you! Yesterday I just happened to try a new-to-me dish (if you follow us on Instagram (@susanmorristeamrealestate or on Facebook you got a peak at what I cooked up) and it turned out ah-mazing, so here I am with the deets on it so that you can try it at home for yourself.
In the colder months, I love warm soups and roasts…anything with a tasty broth that brings all the cozy vibes and this one did it’s job for sure. It may just be the perfect winter comfort food.
Now, keep in mind that this isn’t a typical weeknight meal for most families since it does need some time in the oven to cook low and slow. And the flavor out of the oven is too good to trade for the slow cooker. However, it’s ideal for a relaxed rainy or snowy day when you’re spending some time at home. The smell that wafts throughout the house when this is cooking alone will make you stay in….wooo! It is heavenly.
So without further adieu, here’s how to make it.
Prep: 25 mins
Total Time: 3 hours 25 mins
Makes: 6 Servings
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 3 -pound beef chuck roast
1 tablespoon tomato paste
2 stalks celery, diced
2 cloves garlic, minced
1 onions, diced
1 cup red wine
1 cup beef broth
1/8 cup sweet orange marmalade
3 large red potatoes, quartered
2-3 carrots, cut on the diagonal into 1-inch chunks
2 parsnips, peeled and cut on the diagonal into 1-inch chunks
2 sprigs fresh rosemary
2 sprigs fresh thyme
*Tip: I like to peel, cut, dice, and prep any and all vegetables, herbs, and spices, open cans, etc. beforehand.
- Preheat the oven to 275 degrees.
- Heat the olive oil in a heavy lidded ovenproof pot over high heat.
- Salt and pepper both sides of the roast, then sear it for about a minute on one side and a minute on the other side and remove the meat onto a plate.
- Reduce the heat to medium high and add the tomato paste, celery, garlic and onions. Stir it around and cook until the vegetables start to soften, about 2 to 3 minutes.
- Pour in the wine (I used a Pinot Noir, but any red wine you like will do), then stir, scraping the bottom to get up all the browned bits of flavor. Pour in the broth, then stir in the marmalade.
- Return the meat to the pot and top it with the potatoes, carrots, parsnips, rosemary and thyme. Push the veggies and herbs into the liquid, then put the lid on the pot, transfer to the oven and roast until the meat is fork-tender, 3 to 4 hours.
- Transfer the roast to a serving dish (falling apart is what you want) and place the vegetables all around it, then spoon on as much sauce from the pot as you’d like OR serve it straight from the pot if presentation isn’t necessary.
* for a larger crowd (this is a fantastic recipe for entertaining friends!) double the ingredients and roast for 4 hours.
I served this with garlic sautéed green beans and, of course, a glass of red wine and it was comfort on a plate. Bonus: the ENTIRE family loved it and I it was one of those glorious nights where everyone ate happily and without complaint. Cue the slow clap. That’s a success, folks! Let me know if you try this out for yourself. I promise, it’ll become a regular in the recipe rotation.