Red Wine-Braised Pot Roast

Red Wine-Braised Pot Roast
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  • 1 4-lb. boneless beef chuck pot roast
  • 2 cups peeled, diced carrots (¾-inch chunks)
  • 2 cups peeled, diced celery root (¾-inch chunks)
  • 1-½ cups homemade or low-salt chicken or beef broth
  • 2 garlic cloves, smashed
  • 1 cup finely chopped onions
  • Kosher salt and freshly ground black pepper
  • + 12 more ingredients
    • 5 whole black peppercorns
    • 1-½ cups dry red wine
    • ¼ cup tomato paste
    • ½ cup finely chopped fennel bulb
    • 2 wide strips orange zest
    • ¼ cup brandy
    • 2 cups frozen pearl onions (leave whole, add frozen)
    • 2 Tbs. chopped capers
    • 2 Tbs. olive oil
    • 2 sprigs fresh rosemary
    • ¼ cup chopped fresh flat-leaf parsley
    • 5 oz. thick-sliced (¼ inch) pancetta, cut into ½-inch squares (to yield 1 cup)

Set a rack on the lower third of the oven and heat the oven to 300°F. Select a 5- to 6-quart Dutch oven with a tight-fitting lid. Cut a large single-layer square of cheesecloth, and rinse it to remove any loose fibers. Spread the cheesecloth flat and pile the garlic, rosemary, peppercorns, and or...

View full recipe at Fine Cooking


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