Red Wine Braised Pot Roast
Directions
- 1Season the beef chuck roast with salt and pepper.
- 2Toss the seasoned roast with flour.
- 3Add the roast to a pot with thinly sliced onions, chopped garlic, and largely chopped carrots.
- 4Add brandy or cognac, tomato paste, red wine, broth, and bay leaves to the pot.
- 5Cover the pot and put it in the oven to slow cook until the meat is falling apart.
- 6Caramelize the meat under the oven at a higher temperature.
- 7Meanwhile, prepare mashed potatoes by boiling potatoes until tender.
- 8Mash the potatoes with butter, milk or cream cheese, garlic powder, and sea salt.
- 9Serve the pot roast over creamy mashed potatoes.
Ingredients
- 1 (3-4 pound) beef chuck roast
- 2 tablespoons salt
- 2 tablespoons black pepper
- 2 tablespoons flour
- 1 yellow onion
- 6 cloves garlic
- 2 cups carrots
- 2 tablespoons tomato paste
- 2 cups red wine
- 1 half cup brandy or cognac
- 2 cups broth
- 2 bay leaves
- 2 tablespoons fresh thyme
- 1 half cup fresh parsley
- 1 pound potatoes
- 2 tablespoons salted butter
- 1 half cup milk or cream cheese
Equipment
ovenlarge pot or dutch ovenbowlspoonfork
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