Pot Roast

by Desiree Currie

SERVES 4-6

A low-and-slow oven transforms our own farm-raised beef roast into a melt-in-your-mouth braise of meat, vegetables and a rich beefy broth to spoon over them. Serve with sweet green peas, bread and butter for a hearty winter meal.

Ingredients

3 1/2-lb chuck roast, rolled and tied*
2 medium onions, halved along the root end and peeled
1 1/2 lbs yukon gold potatoes (about 4-5 medium)
1 lb carrots (about 6-8 medium)
2 1/2 cups beef broth
1/2 cup medium-bodied red wine
2 tbsp extra virgin olive oil
1 tsp Kosher salt
2 whole cloves garlic, unpeeled
1 dry bay leaf
1 sprig fresh thyme
chopped parsley, for serving
13” x 9” baking dish
*rump and bottom round roasts make an excellent substitute.

Instructions

1. Preheat oven to 325°F.

2. Heat the oil in a large frying pan over medium-high heat. Pat the roast dry with paper towels and sprinkle it all over with the salt.

3. When the oil shimmers, add the roast to the pan and brown it on all sides (about 10-12 minutes). Transfer to the baking dish, fattiest side up.

4. Continuing in the same frying pan, brown the onions, cut side down, for 1-2 minutes. Arrange them in the baking dish around the roast, cut side down.

5. Pour off and discard the grease from the frying pan. Pour the wine into the pan and scrape up the browned bits with a wooden spoon.

6. Add the wine mixture, broth, garlic, bay leaf and thyme to the baking dish. Loosely cover with aluminum foil and bake for 2 hours and 45 minutes

7. Halve the potatoes and arrange them with the roast, onions, and juices. Tuck the carrots into the empty spaces (it’s okay to pile them a little).

8. Cover again with the foil and continue baking for 1 hour and 15 minutes, until the potatoes and carrots are fork-tender.

9. Transfer the roast to a cutting board and tent with foil for 20 minutes.

10. Carefully move the vegetables to a serving platter. Cover with foil to keep warm.

11. Degrease the braising liquid by either pouring it into a fat separator, or skimming the fat with a spoon. You should have about 1 1/2-2 cups of liquid.

12. Remove the strings from the meat and carve against the grain. Transfer to the serving platter and drizzle with half of the braising liquid to keep moistened.

13. Serve immediately with the parsley and remaining braising liquid.