Recipe: Red Wine Braised Pot Roast

beef chuck roast

🥗Healthier: lean beef cuts

💰Cheaper: pork shoulder

Lean beef cuts are lower in fat, while pork shoulder is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes are more nutritious, while instant mashed potatoes save time and money.

Prepare a bowl with leeks, garlic, carrots, onions, parsley ends, and cinnamon leaves as aromatics.

Prepare a second bowl with a fine dice (brunoise) of vegetables for later use.

Cut the leeks into 6-inch lengths, halve them, remove the core, and dice them.

Dice the onion and celery, adding the celery tops to the bowl of aromatics.

Cut the celery into long strips and add to the bowl of mepa.

Cut the carrots into planks and then into batons.

Peel and cut the parsnip into planks and then into batons, taking care to cut safely.

Combine the diced leeks, onions, carrots, and parsnips in the bowl of aromatics.

Add 1-2 tablespoons of lemon shallot seasoning and 1 tablespoon of wild Sicilian oregano to the bowl of aromatics.

Cut mushrooms in half and add them to the bowl of aromatics.

Season the boneless chuck roast with salt and pepper, rubbing it in and letting it sit for 10 minutes.

Preheat a carbon steel pot over medium flame and add enough oil to coat the bottom.

Once the oil starts to ripple and becomes aromatic, add the beef, salt and pepper side down, to brown it.

Add the bowl of aromatics and vegetables to the pot with the beef.

Ensure the vegetables are glassy by adding a little extra oil if needed.

Add a few tablespoons of tomato paste to the pot and allow it to caramelize on the bottom.

Add 1-1.5 tablespoons of Dijon mustard to the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary