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Ticino-Style Pot Roast




Source of Recipe


the web


Recipe Introduction


Makes 6 servings


List of Ingredients




2 tablespoons unsalted butter

1 2-pound boneless beef chuck roast

Kosher salt and freshly ground black pepper

1 carrot, peeled and chopped

1 leek, white and light green parts, sliced

1/4 celery root, peeled and chopped (large dice)

2 whole cloves

2 medium tomatoes, chopped (see notes below)

3 garlic cloves, chopped

1/2 teaspoon chopped fresh basil

1/4 teaspoon fresh rosemary leaves

1/4 teaspoon fresh thyme leaves

1 cup beef stock

1 cup merlot

Recipe



Melt the butter in a large pot over medium-high heat. Add the meat, sprinkling liberally with salt and pepper. Brown on both sides, turning once, about 5 minutes total.


Without removing the meat, add the carrot, leek, celery root and cloves and stir to mix. Reduce the heat to medium and cook until the vegetables begin to wilt, about 2 minutes. Add the remaining ingredients, stir, and bring to a boil over high heat. Decrease the heat to medium-low, cover and simmer for about 1 1/2 hours, until the meat is fork-tender. Remove from the heat and let rest, partially covered, for 30 minutes.


Transfer the meat to a plate and set aside in a warm place. Strain the liquid through a fine-mesh sieve into a bowl, discarding the solids. Let sit for a few minutes to allow the fat to rise to the top, then skim. Return the skimmed liquid to the pot and cook over high heat until slightly thickened, about 15 minutes.


Cut the meat into 1/4-inch-thick slices and arrange on a serving platter. Pour the reduced liquid over the meat and serve immediately.


Note: In winter, when you'll most likely be making this dish, fresh tomatoes can be a problem. Use a 14.5-ounce can of Muir Glen diced organic tomatoes with their juice instead.