I have to give my kitchen manager the credit here because he is the one who made this braised beef. And man, oh man, did he do a fabulous job. This has to be the best way to prepare a chuck roast. He dedicated his Saturday to this dish. When I came home from work I could not have been more impressed! I could not stop eating it, it was so insanely full of flavor. He actually made this with parsnips the first time. I did not like the parsnips in this at all so we have left them off. If you divide the recipe as detailed below, it comes out to be only 360 calories!
You should serve this with Beaulieu Vineyard Cabernet Sauvignon Napa Valley. This is a fabulous and dependable cab that complements the beef. It is a slightly spicy red wine with intense blackberry notes. The tannins are very smooth and not overpowering. If you want to spend a little more money, get the BV Rutherford Cabernet Sauvignon. This wine is rich with the classic taste of the Rutherford region, black cherry and cocoa.
Braised Beef with Vegetables
2 tbsp olive oil
1 lb boneless chuck roast, trimmed of fat
1/2 tsp kosher salt, divided
1/2 tsp black pepper, divided
1 medium onion, chopped
1 tbsp tomato paste
3 garlic cloves, minced
2 cups fat-free, lower-sodium beef broth
1 cup chopped carrots
1 cup peeled, chopped, sweet potato
Preheat oven to 325°. Over medium high heat, heat 1 tbsp olive oil in a dutch oven. Season beef with 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 10 minutes, browning on all sides. Remove from the pan. Add onion to the pan; sauté 4 minutes. Add in the tomato paste and garlic; cook 1 minute. Add beef and broth; bring to a boil. Cover and bake at 325° for 2 hours.
Combine remaining 1 tablespoon oil, carrots, sweet potatoes, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper on a foil-lined jelly-roll pan; toss to coat. Place pan on bottom rack in oven; bake at 325° for 50 minutes, stirring once.
Cut beef across grain into slices. Return Dutch oven to the stove over medium-high heat; cook the sauce for 5 minutes. Place 1/2 cup vegetables in each of 4 shallow bowls; top with 3 ounces beef and 1/4 cup sauce.
Adapted from Cooking Light magazine.