Red Wine Braised Pot Roast
Adapted from Half Baked Harvest
Prep Time: 15 minutes
Cook Time: 4 hours
Servings: 6
Ingredients
*Ingredients currently available at the farmers’ market
1 (3 to 4) beef chuck roast*
Salt and black pepper
2 tablespoons flour
1 yellow onion, thinly sliced*
6 cloves garlic, peeled and chopped*
2 cups carrots, largely chopped*
2 tablespoons tomato paste
2 cups red wine*
1/2 cup brandy*
2 cups broth
2 bay leaves*
2 tablespoons chopped fresh thyme*
1/2 cup fresh parsley*
Mashed Potatoes
1 pound small to medium potatoes*
2 tablespoons salted butter
1/2 cup milk or cream cheese*
1 teaspoon garlic powder
Flaky sea salt
Instructions
Preheat the oven to 325 degrees.
Arrange the roast in the bottom of a large, oven-safe Dutch oven. Season with salt and pepper, then rub with flour to coat.
Snuggle the onions, garlic, and carrots around the roast. Mix the tomato paste into the red wine. Pour the wine mix over the roast. Add the Brandy, broth, bay leaves and thyme. Arrange the potatoes around the roast. Cover and roast for 3 1/2 to 5 hours or until very tender.
Crank the heat on the oven to 425 degrees. Remove the potatoes and place them in a bowl with the butter, milk or cream cheese, garlic powder, salt and pepper. Mash well, I leave the skin on – season with salt and pepper.
During the same time, return the roast, uncovered, t the oven. Cook for 20 minutes, until deeply caramelized on top. If needed, add broth/wine to keep the onion just barely covered.
Serve the pot roast topped with sea salt, gravy, and carrots. Serve the potatoes on the side.
Side suggestions from the Market:
- Fresh local bread*
- Side salad with winter greens*, roasted root vegetables* and goat cheese*
- Fresh, local dessert*
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