Eosinophilic Esophagitis Friendly Easy Pot Roast
Total time3 hr 50 min
Prep time20 min
Cook time3 hr 30 min
4.9(22)
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Learn more āIngredients
6 servings
- 3 lb boneless beef chuck roast
- 1 Ā½ tsp kosher salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 medium yellow onion, roughly chopped
- 4 garlic cloves, smashed
- 2 tbsp tomato paste
- 1 cup dry red wine (such as cabernet sauvignon or merlot)
- 2 cups low-sodium beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 lb baby potatoes, halved
- 3 medium carrots, cut into 2-inch pieces
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 325Ā°F (165Ā°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 large Dutch oven over medium-high heat until shimmering. Add the roast and sear, undisturbed, for 4ā5 minutes per side until a deep brown crust forms on all surfaces. Transfer the roast to a plate and set aside.
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