Beef Pot Roast Casserole with Crispy Parmesan and Herb Potatoes

Name: Beef Pot Roast Casserole with Crispy Parmesan and Herb Potatoes
Ingredients: 3 pounds (1.4kg) Beef Brisket or Chuck; 1 tablespoon (5g) Kosher Salt; 2 teaspoons (3g) Freshly Ground Black Pepper; 2 tablespoons (30ml) Vegetable Oil (Any neutral oil, with a high smoke point will work); 6 each (30g) Garlic Cloves, smashed; 1.5 cups (360ml) Dry Red Wine; 3 cups (720ml) Beef Stock; ¼ cup (60ml) Worcestershire Sauce; 1 cup (130g) Pearl Onions, peeled; ½ cup (75g) Celery, diced ½ inch; ½ cup (75g) Carrots, diced ½ inch; 1 each (2g) Fresh Rosemary Sprig; 1-1/2 pounds (680g) Frozen Diced Potato; 1 teaspoon (2g) Sea Salt; 1/3 cup Grated Parmesan Cheese; 1/4 cup (4g) Fresh Parsley, chopped

potatogoodness.com

Slow-braised beef in a savory brown gravy with aromatic vegetables and crispy potatoes dusted with parmesan and fresh herbs.

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Ingredients

3 pounds (1.4kg) Beef Brisket or Chuck
1 tablespoon (5g) Kosher Salt
2 teaspoons (3g) Freshly Ground Black Pepper
2 tablespoons (30ml) Vegetable Oil (Any neutral oil, with a high smoke point will work)
6 each (30g) Garlic Cloves, smashed
1.5 cups (360ml) Dry Red Wine
3 cups (720ml) Beef Stock
¼ cup (60ml) Worcestershire Sauce
1 cup (130g) Pearl Onions, peeled
½ cup (75g) Celery, diced ½ inch
½ cup (75g) Carrots, diced ½ inch
1 each (2g) Fresh Rosemary Sprig
1-1/2 pounds (680g) Frozen Diced Potato
1 teaspoon (2g) Sea Salt
1/3 cup Grated Parmesan Cheese
1/4 cup (4g) Fresh Parsley, chopped