Red Wine Pot Roast

Name: Red Wine Pot Roast
Yield: Make 6 to 8 Main-Course Servings
Ingredients: 1 pint pearl onions, small shallots, or walnut-sized boiling onions, glazed or added to the braising liquid the last 20 to 30 minutes; 1 celeriac, peeled, sectioned, rounded, and then glazed or added to the braising liquid the last 30 minutes; 4 leeks, greens removed, whites halved lengthwise, blanched, and added to the braising liquid the last 10 minutes; 4 slices thick-cut bacon, cut crosswise into strips 1 inch long and ¼ inch wide and thick, cooked until barely crispy and added at the end; 1 cup fava beans (from 2 pounds unshelled), blanched and added to the braising liquid a minute before serving; 2 fennel bulbs, prepared for braising and added to the braising liquid 5 minutes before serving; 1½ pounds cultivated white or other small mushrooms, larger mushrooms quartered through the stem, cooked in the braising liquid for the last 15 minutes or sautéed in olive oil and seasoned with salt and pepper; 2 tablespoons finely chopped fresh parsley or chervil (optional); 3 carrots, peeled, cut into sections, cored, rounded, and then glazed or added to the braising liquid the last 20 minutes; 1 cup concentrated (1 quart simmered down to 1 cup) broth or 2 tablespoons commercial meat glaze or ¼ cup homemade meat glaze, optional; Salt; Pepper; 2 onions, quartered; 2 carrots, peeled, quartered lengthwise, and cut into 1-inch sections; One 750-ml bottle full-bodied red wine; Bouquet garni; One 3- to 4-pound chuck or beef shoulder roast; 2 turnips, peeled, cut into sections, rounded, and then glazed or added to the braising liquid the last 20 minutes; 1 pound haricots verts or small regular green beans, ends trimmed, boiled or steamed, and served over each serving; 1 cup thawed, frozen petite peas, added to braising liquid 5 minutes before serving, or fresh peas, boiled for 2 minutes and added to braising liquid 5 minutes before serving; 1½ pounds wild mushrooms, sautéed in olive oil and seasoned with salt and pepper

Preparation info

Make
6 to 8
Main-Course Servings

Difficulty
Medium

Appears in

Cooking

By James Peterson

Published 2007

About

This is the classic red wine pot roast served all over Europe. If you decide to include more or fewer than three additional ingredients, decrease or increase the amount of each garnish you use accordingly.

Ingredients

One 3- to 4-pound chuck or beef shoulder roast
One 750-ml bottle full-bodied red wine

Main course
Gluten-free

Method

If the roast is flat and needs tying with kitchen string, marinate it first—if you are bothering with that step—with the wine, bouquet garni, onions, and carrots for 3 hours at room temperature or overnight in the refrigerator. Remove the meat from the marinade, reserving the marinade. Season the meat on the inside with salt and pepper and tie it with string to keep it compact.

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