- 3–4 lb Chuck Eye Roast or Chuck Pot Roast
- Kosher salt and freshly ground black pepper
- 4 tablespoons extra-virgin olive oil
- 2 large onions, halved through the root and thinly sliced
- 6 garlic cloves, thinly sliced
- 2 bay leaves
- 2 teaspoons onion powder
- ¾ cup dry red wine
- 1 cup Beef Bone Broth
- 1 28oz can whole peeled tomatoes
- 1 lb new potatoes, halved if large
- 2 large carrots, halved lengthwise if thick and cut crosswise into 2-inch pieces
Preheat the oven to 325°F.
Season both sides of the roast with salt and pepper. In a Dutch oven or other large ovenproof pot with a lid, heat 2 tablespoons of the oil over medium-high heat. Add the roast and sear, turning once, until browned on both sides, 8–10 minutes total.
Remove the seared roast and set aside. Add the remaining 2 tablespoons oil to the pan followed by the onions, garlic, and bay leaves and cook, stirring often, until the onions soften, about 10 minutes. Add the onion powder and cook, stirring, until fragrant, about 1 minute.
Add the wine, stock, tomatoes with their juice, and 1½ teaspoons salt. Gently break up the tomatoes with the back of a spoon and bring the mixture to a boil. Nestle the seared meat into the sauce, spooning an ample amount of sauce on top.
Cover, transfer to the oven, and cook for 2 hours. Remove from the oven, uncover, and carefully flip the meat over. Add the potatoes and carrots, tucking them into the sauce. Re-cover and continue cooking until the vegetables are soft and meat is fork-tender, about 2 hours.
Transfer the meat to a carving board, drape loosely with foil, and let rest 10–15 minutes before slicing. Arrange the sliced meat on a serving platter and arrange the potatoes, carrots, and any larger tomato pieces around it. Discard the bay leaves. Set the pan over medium-high heat and boil, stirring occasionally, until reduced by one-third, about 10 minutes. Spoon the sauce over meat and vegetables and serve hot.
Adapted from THE JEWISH COOKBOOK (Phaidon, $49.95 US/$59.95 CAN, September 11, 2019)
