Classic Pot Roast

 Having cleaned out my freezer, I needed to fix a chuck roast that had been in there for a while. Now, I have a recipe that I always use, but was bored with that. This recipe on the Cooking Club web site looked like a good one to try. With the allspice as a seasoning and the wine vinegar it reminded me somewhat of a German type of roast.
 I followed the directions and browned the vegetables in the order given. Adding the tomato paste and browning it seemed to add to the flavor. Tomato paste is now available in a tube which makes it so much easier to use a small amount. I did put parchment paper on top of the roast before putting it in the oven and I think it helped hold the moisture in the roast
 This is spicy and you might want to try adding a little less allspice but we thought it was just right. I did not use the vegetables that were cooked with the roast as they were fairly mushy. Just press the broth out and save it to add to the liquid left in the pan and thicken it for your gravy. Served with potatoes, rice or noodles you will have a great meal for very little effort.
2 tablespoons extra-virgin olive oil, divided
1 large onion, cut into 1-inch wedges
3 medium carrots, diagonally sliced (2 1/2 inches)
1 rib celery, diagonally sliced (1 1/2 inches)
1 (3-lb.) boneless beef chuck roast, patted dry
1 teaspoon kosher salt
1 teaspoon pepper
3 large garlic cloves, coarsely chopped
1 tablespoon tomato paste
1 cup beef broth
2 tablespoons red wine vinegar
1/4 teaspoon ground allspice
1 (6-inch) sprig fresh rosemary *
1 (6-inch) sprig fresh thyme *
1. Heat oven to 325┬║F. Heat 1 tablespoon of the oil in large nonreactive Dutch oven over medium-high heat until hot. Cook onion 3 to 4 minutes or until browned, stirring frequently; remove. Add carrots and celery to Dutch oven; cook over medium heat 3 to 4 minutes or until slightly softened, stirring frequently. Remove.
2. Sprinkle beef with salt and pepper. Add remaining 1 tablespoon oil to Dutch oven; heat over medium-high heat until hot. Brown beef 5 to 6 minutes, turning to brown all sides; remove. Reduce heat to low. Add garlic and tomato paste to Dutch oven; cook 1 minute, stirring constantly. Stir in broth and vinegar; bring to a boil over high heat, stirring to scrape up any browned bits from bottom of pan. Stir in vegetables and allspice; return beef and any accumulated juices to Dutch oven. Submerge rosemary and thyme in liquid. Place round of parchment paper directly on beef and vegetables. Cover; bring to a boil.
3. Bake 2 1/2 to 3 hours or until beef is tender. Remove beef; cover loosely with foil. Let stand 10 minutes before slicing. Meanwhile, skim off and discard any fat that rises to the top of the cooking liquid. Discard rosemary and thyme stems (leaves will have fallen off into sauce). To thicken pan juices, bring to a boil over high heat. Boil 3 to 5 minutes or until slightly thickened, stirring occasionally. Serve beef with vegetables and pan juices. (I thicken the cooking liquid with cornstarch)
6 servings  PER SERVING: 465 calories, 28.5 g total fat (10 g saturated fat), 43 g protein, 7 g carbohydrate, 145 mg cholesterol, 505 mg sodium, 1.5 g fiber

* You can use dry thyme and rosemary if that is what you have. Just remember the dried is stronger and add sparingly. 

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