Beef Pot Roast with Carrots
Beef
1 (4-pound) boneless beef chuck roast, trimmed and halved
2 teaspoons freshly ground black pepper
¾ teaspoon kosher salt
2 tablespoons canola oil
2 tablespoons tomato paste
8 garlic cloves, peeled
1½ cups dry red wine
2 cups unsalted beef stock (such as Swanson)
1 tablespoon all-purpose flour
1 teaspoon sugar
1 (28-oz) container chopped tomatoes (such as Pomi)
2 teaspoons finely chopped fresh rosemary
4 medium carrots, cut diagonally into 2-inch pieces
4 fresh thyme sprigs
1 large red onion, cut into 8 wedges
1 bay leaf
Preheat oven ro 300°.
Sprinkle beef with pepper and salt; rub evenly with oil. Heat a large Dutch oven over medium-high heat. Add beef to pan; cook 7 minutes on each side or until browned. Remove beef from pan.
Add tomato paste and garlic to pan; cook 1½ minutes, stirring frequently. Add red wine to pan; bring to a boil. Cook 6 minutes or until liquid almost evaporates, stirring frequently. Combine stock and flour in a bowl, stirring with a whisk. Add stock mixture, sugar, and tomatoes to pan; bring to a boil. Return beef to pan. Add rosemary, carrots, thyme, onion, and bay leaf to pan. Bake, covered, at 300° for 3 hours or until beef is tender when pierced.
Remove thyme sprigs and bay leaf from pan; discard. Place beef, carrots, and onions on a platter; cover with foil. Bring sauce to a boil over medium-high heat; cook 5 minutes or until reduced to about 3 cups. Serve over mashed potatoes with 1 cup of sauce.