Gluten-Free Zharkoye (Russian Pot Roast)

Instructions

1. 1Preheat the oven to about 165°C (160°C). Pat the about 1360 g of Beef chuck roast dry with paper towels. Season the entire surface of the beef roast evenly with 1.5 tsp Salt and 1 tsp Black pepper.
2. 2Place a large Dutch oven on the stovetop over medium-high heat. Add 2 tbsp Olive oil to the Dutch oven and allow it to heat until shimmering, about 2 minutes. Carefully place the seasoned about 1360 g Beef chuck roast into the hot oil and sear it on all sides until a deep brown crust forms, about 3-4 minutes per side. Remove the browned beef from the Dutch oven and set it aside on a plate.
3. 3Reduce the heat to medium. Add the 1 large Onion, chopped, and the 3 cloves Garlic, minced, to the same Dutch oven. Cook, stirring occasionally, until the onion is softened and translucent, which will take about 5 minutes. Stir in the 2 tbsp Tomato paste and cook for 1 minute more, stirring constantly.
4. 4Pour in the 3 cups Beef broth and scrape the bottom of the Dutch oven with a wooden spoon to loosen any browned bits. Bring the broth to a gentle simmer. Add the 2 Bay leaf to the simmering broth. Carefully return the seared about 1360 g Beef chuck roast to the Dutch oven, nestling it into the liquid. Add the about 910 g Potatoes, quartered, and the about 450 g Carrots, chopped, around the beef.
5. 5Cover the Dutch oven tightly with its lid. Transfer the covered Dutch oven to the preheated oven and bake for 3 hours, or until the beef is very tender and easily pulls apart with a fork, reaching an internal temperature of at least 88°C, and the vegetables are cooked through.
6. 6Carefully remove the Dutch oven from the oven. Remove and discard the 2 Bay leaf from the pot roast. Stir in the 2 tbsp Fresh parsley, chopped, just before serving the Gluten-Free Zharkoye hot.

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