- 8 ServingsServings
- 1 tsp. olive oil
- 3 3/4 lbs. beef chuck roast, trimmed and tied
- 1 Tsp. Kosher Salt
- 1/2 Tsp. Ground Black Pepper
- 6 oz. red pearl onions, peeled
- 2 cups low sodium beef or chicken broth
- 1 cup California Ripe Olives, whole, pitted, drained
- 1 cup canned chopped tomatoes
- 1 cup red wine
- 1 tbsp. chopped thyme
- 1 lb. parsnips, peeled and coarsely chopped
- 8 oz. celery, trimmed and coarsely chopped
- 8 oz. new potatoes, halved
1 Heat olive oil in a Dutch oven or deep oven proof roasting pan over medium-high heat.
2 Season roast with salt and pepper and place in pan to brown on all sides for 3-4 minutes.
3 Stir onions into pan and cook for 3-4 minutes. Pour in broth, California Ripe Olives, tomatoes, red wine and thyme and bring to a boil.
4 Turn heat down to a simmer, cover and braise in a 350°F oven for 1 hour, then turn over and cook for another 45-60 minutes.
5 Add parsnips, celery and potatoes to roast and continue cooking for 30-45 minutes until vegetables are cooked through and meat is fork tender.
6 Transfer pot roast to carving board, remove butcher twine and slice across the grain to desired thickness.
7 Top with pan juices and vegetables.
Source: California Olive