Red Wine and Balsamic-Braised Pot Roast

By chris5863

Ingredients

• Herb bouquet, tied in washed cheesecloth: 3 smashed garlic cloves, 2 bay leaves, 6 peppercorns, 2 sprigs of thyme, 1/2 teaspoon each of dried marjoram and oregano, strip of orange zest or rind of 1 clementine orange
• 2 Tablespoons bacon grease
• 1 2-3 lb boneless beef chuck roast, tied tight with twine
• Kosher salt and fresh ground pepper
• 2 medium onions, halved, peeled, and thinly sliced
• 3/4 cup dry red wine
• 1/2 cup balsamic vinegar
• 1 1/2 cups beef broth
• 1 can (14 1/2 oz) diced tomatoes, undrained
• 2 cups diced carrots (3/4-inch pieces)
• 1 lb small fingerling potatoes (1 to 2-inches long)
• 10 oz crimini mushrooms, quartered
• 2 Tablespoon capers

Details

Servings 1
Preparation time 30mins
Cooking time 270mins
Adapted from bigeatstinykitchen.com

Preparation

Step 1

Preheat oven to 300F. Set a rack on the lower third of the oven.
Herb Bouquet – To make the herb bouquet, cut a large single-layer square of cheesecloth and rinse it to remove any loose fibers. Spread the cheesecloth flat and add to the center the smashed garlic, thyme sprigs, bay leaves, peppercorns, dried herbs, and orange zest. Gather the edges to form a pouch and tie tightly with kitchen twine. Set aside.
Searing the Beef – Pat the roast dry with paper towels and season with salt and pepper. In a 5- to 6-quart Dutch oven with a tight-fitting lid, heat the bacon grease (or olive oil) over medium-high heat. Brown the well-dried meat thoroughly on all sides and ends, lifting and turning with tongs and using the trussing strings. This should take about 5 minutes per side or about 10 minutes total. The meat should sizzle but not scorch; adjust the heat accordingly. Add more fat or oil if needed. When browned, transfer the meat to a large plate. Set aside.
Preparing the Braising Liquid – Lower the heat to medium, add the onions and cook until they start to soften, about 5 minutes. Add the red wine, balsamic vinegar, beef broth, and the cheesecloth pouch of herbs. Bring to a simmer and scrape with a wooden spoon to dislodge all coagulated bits of brown flavor into the liquid. Return the meat to the pot, along any juices that have accumulated. Stir the tomatoes and more stock, if needed, so that the liquid comes to 2/3 of the way up the beef. Bring the liquid to a simmer on top of the stove.
Braising the Beef – Cover the beef and the pot with a sheet of foil, pushing the foil down so it touches the meat. Set the lid in place. Slide the pot into the lower third of the preheated oven and cook for 2 hours, turning the roast with tongs after 1 hour. Check to make sure that the liquid in the pot is simmering slowly, not bubbling fast: regulate oven throughout cooking so that the liquid remains at a slow but definite simmer. After two hours, turn the roast over once more and baste. Then, scatter the carrots, potatoes, and mushrooms into the braising liquid around the roast. Recover the pot with foil, making sure that it touches the meat, and the lid. Place back into the oven and continue braising, covered with the foil and the lid, until the meat is fork-tender, about an hour longer. Test for doneness by spearing the meat toward the center with a carving fork. Pull out the fork carefully: If it lifts the meat along with it, continue cooking for another 20 to 30 minutes. According to Julia, for good quality American beef, the entire cooking process generally takes 3 1/2 hours. Other grades or qualities may take longer.
Making the Sauce – Transfer the pot roast and vegetables to a shallow platter and place a tent of foil over it. Strain the remaining liquid into a measuring cup, discarding the spent onion and the cheesecloth herb bouquet. Spoon off any fat that rises to the surface. Wipe out the dutch oven with a paper towel. Return the strained juices to the pot and bring to a simmer over medium heat. If the flavor seems weak, simmer the sauce vigorously over medium-high heat for 5 to 15 minutes to reduce the volume and concentrate the flavor. Season the thickened sauce with salt and pepper to taste. Whisk in the chopped parsley and capers.
Serving – Julia says to cut the twine from the pot roast and carve the meat across the grain into 1/4- to 1/2-inch-thick slices. I like mine to fall apart in large chucks, but that’s just me. For family serving, arrange the meat on a serving platter and place vegetables around it. Ladle about half the sauce over all, and serve. Retain the remaining sauce in a gravy boat and pass around the table to drink pour on top.