Red Wine-Braised Pot Roast

Red Wine-Braised Pot Roast
Photo by


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

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


Best Wine Deals

See More Deals

Snooth Media Network