Classic Beef Pot Roast with Pistachio Salt from The New Midwestern Table
Ingredients
- 1 (4-pound) beef chuck roast, the more marbled the better
- Fine sea salt and freshly ground black pepper
- 1 tablespoon canola oil
- 2 tablespoons salted butter
- 3 stalks celery, cut into thirds
- 3 large carrots, quartered
- 2 medium turnips, quartered
- 3/4 cup dry red wine
- 2 cups beef stock, low-sodium store-bought or homemade
- 2 large Vidalia onions, cut into eighths
- 11 cloves garlic: 10 whole, 1 minced
- 4 dried bay leaves
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 1 cup cherry tomatoes
- 1/4 cup shelled salted pistachios, chopped
- 1/4 cup chopped fresh parsley
Instructions
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