This is one dish your family will love coming home to. Add this hearty pot roast to your dinner menu this week.
Company Pot Roast
Makes about 8 servings
- 1 (4-pound) boneless beef chuck roast, tied with kitchen twine
- 2 tablespoons plus ½ teaspoon kosher salt, divided
- 1 tablespoon plus ½ teaspoon ground black pepper, divided
- 5 tablespoons vegetable oil, divided
- 6 carrots, peeled and chopped
- 6 cloves garlic, crushed
- 2 shallots, quartered
- 2 large yellow onions, cut into eighths
- 2 bulbs fennel, chopped
- 2 cups dry red wine*
- 2 tablespoons bourbon
- 1 (28-ounce) can whole plum tomatoes in puree
- 1 tablespoon Worcestershire sauce
- 3 sprigs fresh rosemary, tied with kitchen twine
- Preheat oven to 325°. Pat roast dry with paper towels. Sprinkle roast with 1 tablespoon salt and 1½ teaspoons pepper.
- In a large Dutch oven, heat 3 tablespoons oil over medium heat. Add roast; cook until browned, 3 to 4 minutes per side. Remove roast, and set aside.
- Add remaining 2 tablespoons oil to pan. Add carrot, garlic, shallot, onion, fennel, 1½ teaspoons salt, and 1 teaspoon pepper. Cook over medium heat, stirring occasionally, until tender, 10 to 12 minutes. Add wine and bourbon. Increase heat to medium-high; bring mixture to a boil, scraping up browned bits from bottom of pan. Reduce heat to medium. Add tomato, Worcestershire, rosemary, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper. Add roast to pan.
- Cover and bake 1 hour. Reduce oven to 250°. Bake until meat is fork tender, 2½ to 3 hours more. Remove rosemary and twine; discard. Let cool slightly.
*We used Cabernet Sauvignon.