Bruce Aidells' Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables

Name: Bruce Aidells' Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables
Ingredients: 2 tablespoons extra-virgin olive oil; 2 1/2 pounds grass-fed beef chuck roast, cut into 1 1/2-inch cubes; Kosher salt and freshly ground black pepper; 2 large onions, cut into wedges; 4 cloves garlic, minced; 2 tablespoons tomato paste; 1/4 cup dry red wine or beef broth; 3 cups low sodium beef broth; 2 bay leaves; 1 teaspoon dried thyme leaves; 6 carrots, peeled and cut into 1/2 inch pieces; 4 parsnips, peeled and cut into 1/2 inch pieces; 4 turnips, peeled and cut into 1/2 inch pieces

To those folks, I say, "Bah humbug!" When properly prepared, like Bruce Aidells' Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables, the humble chuck roast can b

Dinner · 13 ingredients

Ingredients

2 tablespoons extra-virgin olive oil
2 1/2 pounds grass-fed beef chuck roast, cut into 1 1/2-inch cubes
Kosher salt and freshly ground black pepper
2 large onions, cut into wedges
4 cloves garlic, minced
2 tablespoons tomato paste
1/4 cup dry red wine or beef broth
3 cups low sodium beef broth
2 bay leaves
1 teaspoon dried thyme leaves
6 carrots, peeled and cut into 1/2 inch pieces
4 parsnips, peeled and cut into 1/2 inch pieces
4 turnips, peeled and cut into 1/2 inch pieces

Directions

Rub: Combine all the ingredients in a small bowl. Rub thoroughly over all sides of the meat. (If time allows, wrap the roast in plastic wrap and refrigerate overnight.)

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