Tom’s Red Wine Pot Roast

Ingredients

  • 3 tablespoons grape seed oil
  • Kosher salt and freshly ground black pepper
  • One 4- to 5-pound beef chuck roast
  • 2 tablespoons tomato paste
  • 3 stalks celery, diced
  • 1 celery root peeled and diced
  • 6 cloves garlic, minced
  • 15 cloves of pealed and smashed with a chef’s knife
  • 3 onions, diced
  • 2 cups red wine (or you can use more beef broth instead)
  • 2 cups beef bone broth reduced by half
  • 1/4 cup sweet orange marmalade
  • 5 large red potatoes, quartered
  • 4 carrots, cut on the diagonal into 1-inch chunks
  • 4 parsnips, peeled and cut on the diagonal into 1-inch chunks
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme

Directions

  • Wash your chuck roast pat dry with paper towels pierce the roast evenly all over with 1 inch deep holes with a paring knife and stuff each hole with one clove of garlic. Liberality (more then you think salt and pepper the roast then wrap in plastic wrap and refrigatie for 24 to 48 hours note: this is called a dry cure and will help make the roast more tender. Then after 48 hours wash the roast be careful not to lose any of the garlic in the meet get a large zip lock bag and pace the meet in the bag with some dry red wine and marinate in the refrigerator for 6 to 8 hours but not more rinse the meet and pat dry.Preheat the oven to 275 degrees F.
  • Heat the Grape seed oil in a heavy ovenproof pot (with a lid) over high heat. Salt and pepper both sides of the roast, then sear it for about a minute on one side and a minute on the other side. Remove the meat to a plate.
  • Reduce the heat to medium high and add the tomato paste, celery, garlic and onions. Stir it around and cook until the vegetables start to soften and the tomato paste releases its flavor, 2 to 3 minutes. Pour in the glorious wine, then stir and scrape the pot to get up all the browned bits on the bottom. Pour in the broth, then stir in the marmalade.
  • Return the meat to the pot and top it all off with the potatoes, carrots, parsnips, sliced and chopped celery root, rosemary and thyme. Push the veggies and herbs into the liquid, then put the lid on the pot, transfer to the oven and roast until the meat is fork-tender, 3 to 4 hours. Transfer the roast to a serving dish (if it falls apart that's a good sign!) and place the vegetables all around it, then spoon on as much sauce from the pot as you'd like..

Cook's Note: For a 3-pound roast, plan on 3 hours