Sunday Pot Roast
 
Makes about 6 servings
Ingredients
  • 1 (4-pound) boneless chuck roast, trimmed
  • 3 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 3 tablespoons vegetable oil
  • 3 stalks celery, cut into 3-inch pieces
  • 3 cloves garlic, halved
  • 3 bay leaves
  • 2 large thyme sprigs
  • 1 large yellow onion, cut into 6 wedges
  • 1 cup crushed tomatoes
  • 1 cup beef broth
  • 2 teaspoons finely chopped fresh rosemary
  • 1 teaspoon fennel seed, crushed
  • ¼ teaspoon crushed red pepper
  • 12 small Yukon gold potatoes, halved
  • 4 large carrots, peeled, cut in half lengthwise, then cut into 3-inch pieces
  • Garnish: chopped fresh parsley
Instructions
  1. Preheat oven to 300°.
  2. Sprinkle beef with 2 teaspoons salt and ½ teaspoon pepper. In a large cast-iron Dutch oven, heat oil over medium-high heat. Add beef; cook until browned, about 3 minutes per side. Arrange celery, garlic, bay leaves, thyme, and onion around beef. Pour tomatoes and broth over beef; sprinkle with rosemary, fennel seed, and red pepper.
  3. Bake, covered, until almost tender, about 2 hours. Add potatoes, carrots, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper. Spoon cooking liquid over beef and vegetables. Cover and bake until tender, about 30 minutes more. Discard bay leaves and thyme sprigs. Garnish with parsley, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/sunday-pot-roast/