This classic, very simple, slow cooking pot roast is as much at home on your holiday table (L’shanah tovah!) as it is simmering away all afternoon for a Sunday supper. I created this particular version with my sister Barbara in mind: she hates “stringy” pot roast, but loves the savory, rich flavor of slow cooked meat.
Wine Braised Pot Roast
1/4 cup flour
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon fennel seeds
3 1/2- to 4-pound boneless beef chuck roast
2 tablespoons olive oil, divided
2 cups thinly sliced onion
4 cloves garlic, minced
1 1/2 cups red wine
1 tablespoon tomato paste
3 to 4 carrots, peeled and cut into 1-inch chunks (2 cups)
1 pound baby potatoes
(or regular potatoes cut into 1-inch chunks)
1. Combine flour, salt, thyme, paprika and fennel seeds in a bowl; dredge beef in mixture.
2. Heat 1 tablespoon of the oil in a Dutch oven over medium high; add beef and brown on all sides. Transfer beef to a plate.
3. Add the remaining 1 tablespoon olive oil to the pan; add the onions and garlic and reduce the heat to medium. Cook, stirring occasionally, until the onions are tender and golden, 8 to 10 minutes. Add the wine, tomato paste and 1 cup water and bring to a boil. Return meat to the pot, cover and braise 11/2 hours. Turn the roast over, add carrots, potatoes and cook another 11/2 hours, until the beef is very tender.
4. Remove from the Dutch oven, taste and add salt and pepper as desired. Allow the roast to stand, uncovered, in the pot, 10 minutes. Remove the meat from the pot and cut across in thin slices. Return slices to the pot.
5. Cover and keep warm over a low heat or in a low oven or allow to cool completely before refrigerating. (Keep meat in liquid to refrigerate.)
Makes 8 servings
Nutrition for each serving 458 calories, 49 g protein, 25g carbohydrates, 3 g fiber, 14 g fat, 4 g saturated fat, 402 mg sodium