Saturday, October 20, 2018

Red Wine Braised Pot Roast

I feel like I'm constantly multi-tasking, so I love recipes where the oven does most of the work for me. Words can't even describe how good this beef is - the red wine adds a wonderful depth of flavor and provides a perfect pan sauce for the beef. I served ours with celery root puree, but this would also be great with cheesy polenta or mashed Yukon gold potatoes. 


1. Preheat oven to 325.
2. Heat olive oil in a Dutch oven over medium-high heat. Season the chuck roast with salt and pepper on both sides. Sear the beef for 5 minutes per side, or until nicely golden brown. Transfer to a platter.



3. Add the veggies and garlic to the pan and cook for 5 minutes, stirring often. Add tomato paste and stir to combine. Add beef back to the pan along with the herbs and wine. Place pan in the oven and cook for 3 1/2 hours.




4. Once out of the oven, shred the beef with two forks and scoop onto serving plates. Spoon any pan juices over the top.




Red Wine Braised Pot Roast
Serves 4

All you need:
2 tablespoons olive oil
1 (3 pound) chuck roast
Kosher salt and freshly ground black pepper, to taste
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, chopped
1 (6 oz.) can tomato paste
2 sprigs thyme
2 sprigs rosemary
1 bottle merlot (or other rich, full-bodied red wine)

All you do:
1. Preheat oven to 325.
2. Heat olive oil in a Dutch oven over medium-high heat. Season the chuck roast with salt and pepper on both sides. Sear the beef for 5 minutes per side, or until nicely golden brown. Transfer to a platter.
3. Add the veggies and garlic to the pan and cook for 5 minutes, stirring often. Add tomato paste and stir to combine. Add beef back to the pan along with the herbs and wine. Place pan in the oven and cook for 3 1/2 hours.
4. Once out of the oven, shred the beef with two forks and scoop onto serving plates. Spoon any pan juices over the top.

No comments:

Post a Comment