Red Wine Braised Pot Roast

 

• 3 lb. boneless beef shoulder roast, tied

• Kosher salt and freshly ground black pepper

• 3 tbsp. extra-virgin olive oil

• 1 medium yellow onion, halved and thinly sliced

• 2 large carrots, cut into 1” pieces (for the braise)

• 3 large rib celery, cut into 1” pieces

• 3 garlic cloves, chopped

• 1 (750 ml) bottle dry red wine

• 1 c. low-sodium beef broth

• 1 ½ tsp. dried thyme (replaces fresh)

• 1 tsp. dried rosemary (replaces fresh)

• 1 ½ lb. small mini gold potatoes

• 2 tbsp. cornstarch (mixed with 2 tbsp. cold water)

• 1 tbsp. Gravy Master

Preheat your oven to 300°F. Season the beef generously with salt. Heat 2 tablespoons of oil in your Dutch Oven over high heat. Sear the beef for about 12 minutes, turning occasionally until a deep golden crust forms on all sides. Remove the beef to a plate.

Add the remaining 1 tablespoon of oil over medium heat. Add the sliced yellow onion, the carrot pieces, and the celery. Cook for 3 minutes until the onion is translucent. Stir in the garlic and cook for 1 minute until fragrant.

Return the beef and its juices to the pot. Add the red wine, beef broth, dried thyme, dried rosemary, and 2 teaspoons of black pepper. Bring the liquid to a rolling boil on the stovetop. Cover with the lid and transfer to the oven.

After the beef has cooked for 2 ½ hours, carefully remove the pot from the oven. Add the mini gold potatoes into the liquid around the roast. Cover and return to the oven for another 45 minutes, or until both the beef and the potatoes are fork-tender.

Remove the beef and vegetables to a platter and tent with foil to keep warm.

• Strain: Strain the cooking liquid through a fine sieve into a bowl, discarding the mushy mirepoix solids. Return the liquid to the Dutch Oven.

• Thicken: Bring the liquid to a simmer over medium-high heat. Whisk in the cornstarch slurry (cornstarch mixed with water) and the 1 tbsp. Gravy Master. Season with salt and pepper.

• Simmer: Let the sauce bubble for 1–2 minutes until thickened and glossy.

Slice, cube or shred the beef. Arrange on the platter with the potatoes and carrots. Pour the rich gravy over the meat or serve it on the side.