dp spotlight sf Recipe: Red Wine Braised Pot Roast
If you’re looking for the perfect cold weather meal to feed a family, look no further! This recipe works great stovetop or in the oven and will result in fall-apart tender meat.
Low and slow is the name of the game here – but don’t be dissuaded…this meal is a lot simpler than it looks. Just a few simple steps and then let the combo of low heat + time work its magic! To add some more colour and veggies to this hearty dish, we like to serve it with sautéed green beans or brussels sprouts.
As a bonus, the shredded beef goes incredibly well in a sandwich over the next few days - but that'll depend on if you have leftovers...
3-4 lb blade or chuck roast
2 tbsp kosher salt
2 tbsp of vegetable oil
2 medium size white onions, halved then thickly sliced
6 large carrots, peeled and chopped into 2-inch chunks
4 garlic cloves, peeled
1/2 cup of red wine
2 cups of chicken or beef broth
2 sprigs of rosemary
10 fresh peppercorns (whole)
2 bay leaves
1 tbsp of pomegranate molasses (optional)...as a substitute, you can make a mixture of honey with balsamic vinegar instead
5 large potatoes, peeled and chopped into chunks
After defrosting completely (best done over 3 days in the fridge), season the roast with salt and let it sit out of the fridge for 1-2 hours to come to room temperature.
Preheat oven to 400 deg. F. (if you plan on braising in the oven instead of stovetop – if you do stovetop, just move onto the next step!).
Heat a large Dutch oven or thick-bottomed pot over high heat and add oil. Make sure whatever pot you are using has a tight-fitting lid.
Pat the roast dry with paper towel and once oil is very hot, place the roast in the pot and brown well on all sides (this should take about 2-3 minutes per side) – make sure not to move the roast while a side is browning as it won’t brown well. Once roast is browned on all sides, remove from the pot and set aside on a plate.
Lower heat to medium add the onions to the pot and cook until they begin to brown (about 5 minutes), making sure to scrape up the brown bits on the bottom of the pot. Stir the onions well.
Add the carrots and garlic, mix with the onions and cook for a couple minutes. Set the roast on top of the onions, carrots and garlic and pour in the wine and stock. Add the rosemary, bay leaves, peppercorns and pomegranate molasses.
Bring liquid to a boil and then cover the pot and transfer to the oven.
Drop the heat immediately to 250 deg. F for the first hour and then reduce heat further to 225 deg. F for the next 3-4 hours.
When roast is 1 hour away from being done, set a small pot on the stove with a few inches of water and turn heat to high. Once water is steaming, add the potatoes and boil until warm and soft (should be less than 5 minutes). You just want to warm the potatoes before adding to the roasting pot.
Remove pot from the oven and add potatoes to the pot, submerging in the liquid. Return pot to the oven for the final 45-60 minutes.
Remove pot from the oven and let stand at room temperature for at least 10 minutes.
Remove meat to a cutting board to slice / pull apart with tongs – the meat should easily fall apart. Discard bay leaves and rosemary sprigs.
Serve in shallow bowls by placing vegetables in first, layering sliced/shredded beef on top and then ladling the sauce over it all.