Eosinophilic Esophagitis Friendly Dutch Oven Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.6

(24)

Eosinophilic Esophagitis Friendly Dutch Oven Pot Roast

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Ingredients

6 servings

3 ½ lb boneless beef chuck roast
1 ½ tsp kosher salt
1 tsp black pepper, freshly ground
2 tbsp vegetable oil
1 large yellow onion, cut into 1-inch wedges
3 medium carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
4 cloves garlic, smashed
2 tbsp tomato paste
1 cup dry red wine (such as cabernet sauvignon or merlot)
2 cups low-sodium beef broth
1 can (14.5 oz) diced tomatoes, with juices
2 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves
1 lb baby yukon gold potatoes, halved

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Pat the chuck roast thoroughly dry with paper towels, then season all over with the salt and pepper.
2
Heat the vegetable oil in a 5–7 qt Dutch oven over medium-high heat until shimmering. Add the roast and sear undisturbed for 4–5 minutes per side, until a deep mahogany crust forms and the meat releases easily from the pot. Transfer the roast to a plate.

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