Nugget Markets Burgundy Pepper Chuck Roast with Roasted Vegetables Recipe

Ingredients

• 1 Fresh to Market Burgundy Pepper Chuck Roast (2½ pounds) 1 Fresh to Market Burgundy Pepper Chuck Roast (2½ pounds) 1 Fresh to Market Burgundy Pepper Chuck Roast (2½ pounds)
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• ½ yellow onion, diced large ½ yellow onion, diced large ½ yellow onion, diced large
• 2 pounds carrots, diced large 2 pounds carrots, diced large 2 pounds carrots, diced large
• 2 stalks celery, diced large 2 stalks celery, diced large 2 stalks celery, diced large
• 4 cloves garlic, crushed 4 cloves garlic, crushed 4 cloves garlic, crushed
• 2 tablespoons tomato paste 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup red wine 1 cup red wine 1 cup red wine
• 4 sprigs thyme 4 sprigs thyme 4 sprigs thyme
• 1 pint beef stock 1 pint beef stock 1 pint beef stock
• 1½ pounds pearl onions 1½ pounds pearl onions 1½ pounds pearl onions
• 4 parsnips, peeled and cut into 1½-inch wedges 4 parsnips, peeled and cut into 1½-inch wedges 4 parsnips, peeled and cut into 1½-inch wedges
• 1 pound cremini mushrooms, quartered 1 pound cremini mushrooms, quartered 1 pound cremini mushrooms, quartered
• ½ bunch parsley, chopped ½ bunch parsley, chopped ½ bunch parsley, chopped
• Salt and pepper to taste Salt and pepper to taste Salt and pepper to taste