Wine-Braised Roast

When it is rainy and gloomy,

make this recipe.

I had a family member gift me a roast (VERY LARGE). After letting it sit in my freezer for a few months and finally having a free weekend, it was time to prepare the roast. I don’t often make roasts as the time and the amount of food for two people can be daunting. But oh, how I forgot how delicious and comforting a roast with creamy mashed potatoes can be.

This recipe includes two methods of preparing the roast. If you have three to four hours to spare, I'd recommend preparing the roast low and slow. If you are on a time crunch, an instant pot recipe is available for those busy bees. (It can also be made in a slow cooker!)

A wine-braised roast with creamy garlic potatoes, I kid you not, this recipe warmed me to my bones and made me weak at the knees. It is an approachable and delicious recipe to comfort you and your family.

Ingredients:

• 3 lb Beef Chuck roast

• 2-3 large carrots

• 3-4 cloves of Garlic

• 3 Stalks of celery

• ½ yellow onion

• 2 Tbsp tomato paste

• 2 bay leaves

• 2 sprigs of thyme

• 1 C red wine (merlot or any red blend)

• 2 C beef broth

• 1 Tbsp Kosher salt

• 3-4 black peppercorns

• 3 Tbsp Avocado oil

Mashed Potatoes

• 4 large gold potatoes

• ¾ C milk (or oat/almond)

• 1 Head of garlic

• 2 Tbsp butter

• 2 Tbsp olive oil

• 1 tsp salt (to taste)

Kitchen Equipment

• Large Dutch oven pot or an oven-safe heavy-bottomed pot 

*see instant pot/slow cooker option

• Cutting board

• Chefs knife

• Tongs

Prep & Assembly

Sear the Roast

1. Season roast with kosher salt and freshly cracked pepper, make sure all areas have a light seasoning.

2. Heat a heavy-bottomed pot, dutch oven, or cast iron skillet over medium-high heat. Allow pan to heat for 4-5 minutes for a proper sear. Add 2 Tbsp of avocado oil to the pan, add roast to the pan and sear for 4-5 minutes on each side.

3. Remove from the pan and turn off the heat.

Add the Veg & Herbs

1. Preheat oven to 350F.

2. Chop carrots, onion, and celery in large two-inch pieces. Gather herbs and garlic

3. To a large dutch oven or heavy-bottomed pot (must be oven-safe), add carrots, onion, and celery. Give a quick toss in the pan. Add tomato paste and coat vegetables.

4. Place roast on top of the cut vegetables. Add red wine and beef broth to the top. Throw in thyme, bay leaf, and black peppercorns. Season with a pinch of salt.

5. Add lid to the pot and place pot into the oven for 2.5-3 hours, or until the roast pulls apart easily. Check at 2.5 hours.

6. Remove Roast from the oven and allow to sit for 30 minutes before removing the meat.

7. Remove the roast and vegetables from the pot. Strain remaining roast drippings and gravy through a colander and put into a small saucepan. Heat gravy over medium heat until reduced by half, add 1 tsp of butter to create a luxurious silky gravy.

8. Enjoy with creamy mashed potatoes, and braised vegetables.

Make the Potatoes

1. Cut the head of garlic in half and place in a medium-sized piece of foil. Coat garlic with olive oil, and close the foil around the halved heads.

2. Place garlic in oven for 45 minutes. Remove after 45 minutes and set aside.

3. Peel and cut potatoes into large cubes, and place into a medium-sized pot.

4. Fill the pot with water and a pinch of kosher salt. Bring potatoes to a boil and cook until tender. About 20 minutes.

5. Once tender, drain and mash potatoes with milk, butter, and salt. Squeeze one garlic head into the mashed potatoes and mix thoroughly. Season to taste salt and cracked pepper.

6. Enjoy with the wine-braised roast!

Instant Pot-Slow Cooker Method

1. If using either a slow cooker, repeat the searing steps, and the first 3 steps of the vegetable prep. (except for preheating the oven).

2. Add vegetables, roast, and the remaining ingredients to the instant pot or slow cooker.

3. For an instant pot, cook on HIGH pressure for 75 minutes, release pressure, and allow to sit for 30 minutes before removing the roast.

4. For a slow cooker, cook on HIGH for 6 hours or LOW for 8 hours.