Name: Country Pot Roast
Ingredients: 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)

Country Pot Roast

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Servings

Ingredients

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

Instructions

Preparation

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