Bert's Brisk Chimney Sweep Roast
A hearty and robust pot roast, slow-cooked to tender perfection, reminiscent of a comforting meal after a long, active day. This dish features succulent beef with an array of root vegetables, bathed in a rich, savory gravy. It's a satisfying and flavorful dinner that feeds a crowd.
Directions
- 1
Preheat oven to 325°F (160°C). Pat the beef roast dry with paper towels and season generously with salt and pepper.
- 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove roast and set aside.
- 3
Add the chopped onion, carrots, and celery to the Dutch oven. Sauté for 5-7 minutes until softened and lightly browned.
- 4
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
- 5
Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- 6
Return the seared roast to the pot. Add the rosemary, thyme, and bay leaves. Ensure the liquid comes about halfway up the sides of the roast.
- 7
Cover the Dutch oven tightly with a lid and transfer to the preheated oven.
- 8
Bake for 2 hours. Add the halved red potatoes to the pot, nestling them around the roast and vegetables.
- 9
Continue to bake, covered, for another 1 to 1.5 hours, or until the roast is fork-tender and the vegetables are soft.
- 10
Carefully remove the roast and vegetables from the pot and transfer to a serving platter. Tent with foil to keep warm.
- 11
Skim any excess fat from the gravy in the Dutch oven. If desired, thicken the gravy by simmering it over medium heat until it reaches your preferred consistency, or whisk in a cornstarch slurry.
- 12
Adjust seasonings as needed. Slice the roast against the grain and serve with the warm vegetables and plenty of gravy.