Ingredients:
- 3 lbs beef brisket or chuck
- 1 Tbsp kosher salt
- 2 tsp freshly ground black pepper
- 2 Tbsp vegetable oil (any neutral oil with a high smoke point will work)
- 6 garlic cloves, smashed
- 1 ½ cups dry red wine
- 3 cups beef stock
- ¼ cup Worcestershire sauce
- 1 cup pearl onions, peeled
- ½ cup celery, diced into ½-inch cubes
- ½ cup carrots, diced into ½-inch cubes
- 1 fresh rosemary sprig
Crispy Parmesan Potato Crust:
- 1 ½ lbs Side Delights® Russet potatoes, washed and diced into ½-inch cubes
- 2 Tbsp olive oil
- 1 tsp sea salt
- 1/3 cup Parmesan cheese, grated
- ¼ cup fresh parsley, chopped
Directions
Preheat the oven to 375°F.
Season the beef with salt and pepper.
In a large Dutch oven or roasting pan, add the oil over high heat and sear the beef as soon as the oil begins to smoke lightly. Sear on all sides and then remove the beef from the pan and place it on a cutting board for a moment.
In the roasting pan, add the garlic and sauté the crushed cloves until they are just sightly brown. Deglaze the pan by adding the red wine, when the red wine is reduced in the pan by half, add the beef stock and Worcestershire. Add the beef back to the pan and cover. Place the covered pan in the oven.
Cook the roast for about 2-1/2 hours. Add the onions, celery, carrots, and rosemary. Place the lid back on, and return the roast to the oven for about 30 minutes or until the beef reaches an internal temperature of 205°F.
Allow the beef to rest out of the liquid for about 20-30 minutes. When the beef has finished resting, carefully shred the beef and return it to the sauce and the vegetables.
To prepare the potatoes, wash and dice the potatoes into half-inch cubes. Place them into a bowl and toss them with olive oil and sea salt. Place into a preheated 425°F oven for 30-35 minutes or until crispy and golden brown, about halfway into the cooking time you will want to stir the potatoes on the pan, so they cook evenly.
Remove the potatoes from the oven and toss them with the parmesan cheese and chopped parsley.
Place the shredded pot roast and vegetables into a large casserole pan or oven-safe baking dish. Arrange the crispy potatoes on top and place the dish in a 375°F oven for 5 minutes or until it’s bubbling. Portion and enjoy.