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Zinfandel Pot Roast




Source of Recipe


seattle times


List of Ingredients




- 1 boneless beef chuck (about 3� pounds), tied with kitchen string
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, coarsely chopped
- 1 carrot, coarsely chopped
- 1 piece celery, coarsely chopped
- 2 cloves garlic, smashed and peeled
- 1 cup zinfandel or other robust dry red wine
- 1 cup beef, veal or chicken broth
- 3 large 3-to-4-inch leafy fresh sage sprigs
- 2 to 3 leafy Italian parsley sprigs
- 8 to 10 black peppercorns
- Parchment paper




Recipe



1. Browning the meat: Preheat oven to 325 degrees. Season beef with salt and pepper. Heat oil in a large Dutch oven or other heavy 5-quart pot over medium heat. Add beef and brown on all sides, turning with tongs, about 18 minutes. Remove beef and set aside on a large plate to catch juices. Remove charred bits with a damp paper towel.

2. The aromatics and braising liquid: Return pot to medium-high heat and add onion, carrot, celery and garlic. Season lightly with salt and pepper. Cook, stirring often, until just starting to brown, about 5 minutes. Pour in wine and scrape bottom with a wooden spoon to release caramelized juices. Boil to reduce by about a third, about 6 minutes. Add broth, return to boil and cook until reduced by about a third, another 5 minutes. Return meat to pot and add sage, parsley and peppercorns. Cover with a piece of parchment paper, pressing down so it nearly touches the meat and the edges of the paper overhang the pot by about an inch. Set lid in place.

3. The braise: Transfer pot to rack set in lower third of oven and braise at a gentle simmer. After 15 minutes check that the liquid isn't simmering too vigorously. Lower heat by 10 to 15 degrees if it is. Turn roast once halfway through braising, about 3 hours or until fork tender. (Be careful when opening lid to turn meat � the steam is very hot.)

4. The finish: Remove pot from oven. Lift beef out with tongs, set on a carving surface and cover loosely with foil. Strain cooking liquid into a saucepan, pressing down on solids to extract as much liquid as possible. Discard solids. Let braising liquid settle for a few minutes, then spoon off fat with a large spoon. Reserve � cup braising liquid for vegetables.

5. Heat remaining reserved cooking liquid over medium-high heat and boil for a couple of minutes to concentrate their flavor. (The juices will not be thick.) Adjust seasoning with salt and pepper if needed. Cut strings from roast and cut meat across the grain into thick slices. Serve with vegetables and juices on the side.