BHA & BHT Free Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

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Ingredients

6 servings

3 lb boneless beef chuck roast
1 ½ tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
See all
½ tsp black pepper
2 tbsp garlic-infused oil
1 tbsp tomato paste
½ cup dry red wine
2 cups beef broth
2 tsp fresh thyme leaves (or ¾ tsp dried thyme)
1 bay leaf
1 tbsp gluten free flour blend
4 medium carrots (about 12 oz), cut into 2-inch pieces
2 medium parsnips (about 8 oz), cut into 2-inch pieces
1 lb baby potatoes, halved
4 scallions, green tops only, thinly sliced

For serving

1 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 garlic-infused oil in a large 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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