Red Wine Braised Pot Roast

1. Mince garlic and chop shallots.

2. Place the beef chuck roast in a vacuum-seal bag.

3. Add the chopped shallots, minced garlic, red wine, thyme, salt, and pepper to the bag.

4. Vacuum seal the bag and marinate in the refrigerator for at least 4 hours or overnight.

5. Preheat the oven to 265°F.

6. Peel and chop parsnips, carrots, celery, onion, and tomatoes.

7. Place the chopped vegetables in the bottom of a Dutch oven.

8. Remove the marinated beef from the bag and place it on top of the vegetables.

9. Pour the marinade liquid over the beef and season with more salt.

10. Cover the Dutch oven and place it in the preheated oven to braise until the meat is fork-tender, approximately 3-4 hours.

11. Remove the roast and vegetables from the pot. Shred the beef with two forks.

12. Strain the braising liquid to create a smooth gravy.

13. Serve the shredded beef and vegetables topped with the gravy and garnished with fresh parsley.