Active Time: 25 minutes | Total Time: 3 hours 25 minutes | Serves 4 to 6 | Gluten Free
- 2 tablespoons extra virgin olive oil
- 2-pound chuck roast
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 yellow onion, sliced into ½-inch thick wedges
- 4 medium carrots, cut into 1-inch wide pieces
- 2 medium parsnips, cut into ½-inch wide pieces
- 2 ribs celery, cut into 1-inch wide pieces
- 4 cloves garlic, smashed
- 3 tablespoons tomato paste
- 1 cup dry red wine, such as merlot or chianti
- 8 sprigs fresh thyme
Heat the oven (with the oven rack in the middle) to 300°F.
In a large Dutch oven or heavy bottomed ovenproof pot, heat the oil over medium-high heat. Season the roast with 1½ teaspoons of the salt and the pepper. Add to the pot and cook until well browned on all sides, 10 to 12 minutes total.
Meanwhile, slice the onion, carrots, parsnips, and celery. Smash the garlic.
Transfer the roast to a plate. Add the vegetables and garlic to the pot and cook, stirring often, for about 5 minutes, or until they just start to brown. Stir in the tomato paste and cook, stirring, for 1 minute. Add the wine, thyme, 1 cup water, and the remaining ½ teaspoon salt and stir to combine. Nestle the roast into the vegetables. Cover tightly and transfer to the oven. Roast 2½ to 3 hours, until the roast is fork tender.
Using two forks, pull the meat apart into large pieces and serve with the vegetables and sauce.
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