Photo Credit: Lauren Volo
This is a satisfying dish for a Sunday supper that will yield plenty of leftovers for repurposing into easy weeknight meals.
- 3 garlic cloves peeled and finely chopped
- 1 1/2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 5 pounds beef chuck roast
- 1 onion cut into 8 wedges
- 1 medium fennel bulb cut into 8 wedges
- 1 cup dry red wine
- 1/2 cup low-sodium beef broth
- 1 cup homemade or store-bought tomato sauce
- 1/2 pound small Yukon gold potatoes about 8
- Preheat the oven to 300°F. In a small bowl, mix together the garlic, thyme, rosemary, salt, and pepper. Rub this mixture evenly all over the chuck roast.
- In a Dutch oven or heavy stockpot, heat the olive oil over high heat. Reduce to medium high, and add the roast, searing the meat on all sides until golden brown all over, about 4 minutes per side. Remove the roast to a plate and add the onion and fennel to the pot. Cook, stirring often, for 3 minutes or until fragrant.
- Deglaze the pot with the red wine and the beef broth and simmer for 2 to 3 minutes, scraping up any brown bits that may have stuck to the bottom. Stir in the tomato sauce. Return the chuck roast to the pot, nestling it into the vegetables. Cover with the lid and place in the oven for 2 hours and 30 minutes, turning the meat once about halfway through.
- Remove the lid from the pot and scatter the potatoes around the meat. Return the pot to the oven, uncovered, and cook for another 30 minutes, or until the potatoes are cooked through and the meat is tender. Allow the pot roast to rest for 30 minutes before serving.
- Slice the pot roast and serve alongside the braised fennel and potatoes. Spoon some of the pan juices over the roast before serving.