Yankee Pot Roast

Heat a pan that can go into the oven over high heat.

Add 2 tablespoons of vegetable oil to the pan and let it get screaming hot.

Pat the chuck roast dry with a paper towel and season with salt and pepper on both sides.

Sear the meat in the hot pan, browning it on all four sides for about 4 minutes per side, until it has a beautiful color.

Add chopped celery, onions, and carrots to the pan, along with some celery leaves, and stir for a few minutes to release their flavor.

Smash 4 cloves of garlic and add them to the pan without chopping.

Pour in 1 cup of red wine, scraping up the brown bits from the bottom of the pan to enhance the flavor.

Return the seared meat to the pan along with any juices that have collected on the plate.

Add beef stock to the pan, cover with a lid, and place in a 325°F oven for 3.5 to 4 hours until the meat is tender.

Remove the pot from the oven, being careful of the steam when opening the lid.

Let the meat rest covered with foil to keep it warm while making the sauce.

Use an immersion blender to puree the vegetables in the sauce until desired consistency is reached.

Taste the sauce and add more salt if needed.

Serve the pot roast with buttered noodles or roasted vegetables like onions, carrots, and potatoes.

For leftovers, chop up the meat and mix it with some sauce to make raviolis using wonton wrappers.

Equipment Needed

Spice Level: