Red Wine Braised Pot Roast

Ingredients

4½ lb chuck roast
Kosher salt
Fresh cracked black pepper
2 tbsp neutral oil

1 large yellow onion, sliced
2 carrots, large dice
2 celery ribs, large dice
4 cloves garlic, smashed

2 tbsp tomato paste

2½ cups Cabernet Sauvignon
2½ cups beef stock

2 sprigs thyme
1 sprig rosemary
1 bay leaf

2 tbsp flour
3 tbsp water (for slurry)

1 tbsp cold butter for finishing sauce

Method

Season the chuck roast generously with salt and pepper and let it sit at room temperature for about 45 minutes.

Preheat oven to 325°F.

Heat oil in a heavy Dutch oven until just smoking. Sear the roast hard on all sides until a deep brown crust forms. Remove and set aside.

Add onion, carrots, and celery to the pot and cook until softened and lightly caramelized. Add garlic and cook briefly.

Stir in the tomato paste and cook until it darkens slightly.

Deglaze with Cabernet Sauvignon, scraping the bottom of the pot to release the fond. Reduce the wine slightly.

Add the beef stock and return the roast to the pot. The liquid should come about two thirds up the sides of the meat.

Whisk the flour with water to form a slurry. Slowly whisk the slurry into the braising liquid.

Add thyme, rosemary, and bay leaf.

Cover and transfer to the oven.

Braise for about 3 to 3½ hours until the roast is fork tender but still sliceable.

Remove the roast and let it rest about 30 minutes.

Strain the braising liquid and reduce it over medium high heat until glossy.

Whisk in cold butter to finish the sauce.

Slice the roast against the grain and spoon the reduction over the meat.

French Shallot Green Beans with Wine Reduction

Ingredients

1 lb green beans, trimmed
1 large shallot, finely minced
2 tbsp unsalted butter
2 tbsp dry white wine
2 tbsp chicken stock
1 tsp champagne vinegar or white wine vinegar
Kosher salt
Fresh cracked black pepper
1 tbsp chopped parsley (optional)

Method

Bring a pot of salted water to a boil.

Add the green beans and blanch for 2 to 3 minutes until bright green and just tender.

Immediately transfer the beans to ice water to stop the cooking. Drain and dry well.

Heat a sauté pan over medium heat and melt 1 tablespoon of butter.

Add the minced shallot with a pinch of salt and cook gently until softened but not browned.

Add the white wine and chicken stock and simmer until the liquid is almost completely reduced.

Add the green beans to the pan and toss.

Add the remaining butter and the vinegar and cook briefly until the beans are lightly glazed.

Season with salt and pepper and finish with chopped parsley if desired.

Serve warm.