Ingredients: |
Ingredients: 3 Tablespoons olive oil
Kosher salt and freshly ground black pepper
One 4-5 pound beef chuck roast
2 Tablespoons tomato paste
3 stalks celery, diced
3 cloves of garlic, minced
2 onions, diced
2 cups red wine
2 cups beef broth
¼ cup sweet orange marmalade
5 large red potatoes, quartered
4 carrots, cut on the diagonal into 1-inch chunks
4 parsnips, peeled and cut on the diagonal into 1-inch chunks
3 sprigs fresh rosemary
3 sprigs fresh thyme
Fresh Mushrooms (optional) - cut as desired
|
Directions: |
Directions:1. Preheat oven to 275º F.
2. Heat the olive oil in a heavy ovenproof pot* (with a lid), over high heat.
* I use an enameled cast iron dutch oven with a lid.
3. Salt & pepper both sides of the roast;
4. Sear the roast for about 1 minute on one side then 1 minute or so, on the other side.
4. Remove the meat from the pot to a plate.
5. Reduce heat to medium high and add the tomato paste, celery, garlic, and onions.
6. Stir ingredients around and cook until the vegetables start to soften, about 2-3 minutes.
(By this time, the tomato paste will have released its flavor.)
7. Pour in the wine, stir and scrape the pot to get up all the browned bits on the bottom of the pan.
8. Pour in the broth, then stir in the marmalade.
9. Return the meat to the pot.
10. Place the potatoes, carrots, parsnips, mushrooms, rosemary and thyme on top of meat.
11. Push the veggies and herbs into the liquid, then put the lid on the pot.
12. Transfer pot to the oven and roast until the meat is fork-tender, 3-4 hours.
(If it falls apart that's a good sign!) Mmmm. the liquid becomes something magical!
13. Transfer the roast to a serving dish and place vegetables (and mushrooms), all around it.
14. Spoon on as much sauce from the pot as you'd like.
Total, unmistakable, comfort food. |
This recipe for RED WINE POT ROAST is from