Classic Beef Pot Roast with Pistachio Salt from 'The New Midwestern Table'

Serves: 8 Save

Ingredients (17)

  • 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

Directions

Learn how to make this recipe at Serious Eats

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!