Make this meal on a Sunday and you'll have three dinners taken care of! The recipe yields enough for both Roast Beef Hash on Monday, and Pot Roast Tacos With Chimichurri on Tuesday. That it's just 284 calories per serving doesn't hurt either.
1 1/2 tablespoons olive oil
1 (4 1/4-lb.) boneless chuck roast
1 1/4 teaspoons kosher salt
1 teaspoon black pepper
8 ounces frozen pearl onions (about 2 cups), thawed
3 garlic cloves, smashed
2 tablespoons unsalted tomato paste
3/4 cup dry red wine
3 cups unsalted beef stock
3/4 pound Yukon Gold potatoes, peeled and cut into 2-inch pieces
4 large carrots, peeled and cut diagonally into 2-inch pieces
2 rosemary sprigs
1/4 cup chopped fresh flat-leaf parsley
Added sugars 0g
Calcium 6% DV
Potassium 14% DV
How to Make It
Preheat oven to 325°F. Heat oil in a Dutch oven over medium-high. Sprinkle beef with salt and pepper. Add to pan; cook until browned on all sides, about 15 minutes. Place beef on a plate.
Add onions and garlic to pan; sauté 2 minutes. Add tomato paste; sauté 1 minute. Add wine; cook, scraping bottom of pan, until liquid is reduced by half. Add stock; bring to boil. Return beef to pan; add potatoes, carrots, and rosemary. Cover; roast at 325°F until beef is tender, about 3 hours and 30 minutes. Transfer beef to a bowl. Place vegetables on a platter; reserve cooking liquid. Discard rosemary sprigs. Shred beef into chunks. Add 1/2 cup reserved liquid to beef. Transfer 4 3/4 cups beef to an airtight container with remaining cooking liquid; chill up to 5 days. Serve remaining beef with vegetables; top with parsley.
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