Red Wine Braised Pot Roast

120 mins
Serves 4
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Directions

  1. 1Season the beef chuck roast with salt and pepper.
  2. 2Season the beef chuck roast with salt and pepper.
  3. 3Season the beef chuck roast with salt and pepper.
  4. 4Toss the seasoned roast with flour.
  5. 5Toss the seasoned roast with flour.
  6. 6Toss the seasoned roast with flour.
  7. 7Add the roast to a pot with thinly sliced onions, chopped garlic, and largely chopped carrots.
  8. 8Add the roast to a pot with thinly sliced onions, chopped garlic, and largely chopped carrots.
  9. 9Add the roast to a pot with thinly sliced onions, chopped garlic, and largely chopped carrots.
  10. 10Add brandy or cognac, tomato paste, red wine, broth, and bay leaves to the pot.
  11. 11Add brandy or cognac, tomato paste, red wine, broth, and bay leaves to the pot.
  12. 12Add brandy or cognac, tomato paste, red wine, broth, and bay leaves to the pot.
  13. 13Cover the pot and put it in the oven to slow cook until the meat is falling apart.
  14. 14Cover the pot and put it in the oven to slow cook until the meat is falling apart.
  15. 15Cover the pot and put it in the oven to slow cook until the meat is falling apart.
  16. 16Caramelize the meat under the oven at a higher temperature.
  17. 17Caramelize the meat under the oven at a higher temperature.
  18. 18Caramelize the meat under the oven at a higher temperature.
  19. 19Meanwhile, prepare mashed potatoes by boiling potatoes until tender.
  20. 20Meanwhile, prepare mashed potatoes by boiling potatoes until tender.
  21. 21Meanwhile, prepare mashed potatoes by boiling potatoes until tender.
  22. 22Mash the potatoes with butter, milk or cream cheese, garlic powder, and sea salt.
  23. 23Mash the potatoes with butter, milk or cream cheese, garlic powder, and sea salt.
  24. 24Mash the potatoes with butter, milk or cream cheese, garlic powder, and sea salt.
  25. 25Serve the pot roast over creamy mashed potatoes.
  26. 26Serve the pot roast over creamy mashed potatoes.
  27. 27Serve the pot roast over creamy mashed potatoes.

Ingredients

  • 1 (3-4 pound) beef chuck roast
  • 1 (3-4 pound) beef chuck roast
  • 1 (3-4 pound) beef chuck roast
  • 2 tablespoons salt
  • 2 tablespoons salt
  • 2 tablespoons salt
  • 2 tablespoons black pepper
  • 2 tablespoons black pepper
  • 2 tablespoons black pepper
  • 2 tablespoons flour
  • 2 tablespoons flour
  • 2 tablespoons flour
  • 1 yellow onion
  • 1 yellow onion
  • 1 yellow onion
  • 6 cloves garlic
  • 6 cloves garlic
  • 6 cloves garlic
  • 2 cups carrots
  • 2 cups carrots
  • 2 cups carrots
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 2 cups red wine
  • 2 cups red wine
  • 2 cups red wine
  • 1 half cup brandy or cognac
  • 1 half cup brandy or cognac
  • 1 half cup brandy or cognac
  • 2 cups broth
  • 2 cups broth
  • 2 cups broth
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh thyme
  • 1 half cup fresh parsley
  • 1 half cup fresh parsley
  • 1 half cup fresh parsley
  • 1 pound potatoes
  • 1 pound potatoes
  • 1 pound potatoes
  • 2 tablespoons salted butter
  • 2 tablespoons salted butter
  • 2 tablespoons salted butter
  • 1 half cup milk or cream cheese
  • 1 half cup milk or cream cheese
  • 1 half cup milk or cream cheese

Equipment

ovenlarge pot or dutch ovenbowlspoonfork