An elevated version of a homey pot roast. Sherry pickled shallots and striped beets make a lighter, brighter oven-braised roast.
INGREDIENTS:
chuck roast
1 Chairman’s Reserve® boneless beef chuck roast, 3 ½ pound
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon fresh cracked black pepper
2 tablespoons unbleached flour
1 large onion, coarse chopped
3 medium carrots, coarse chopped
3 medium celery ribs, coarse chopped
3 garlic cloves, minced
6 Yukon Gold potatoes, quartered
2 tablespoons tomato paste
½ cup full-bodied red wine
1 rosemary sprig
3 thyme sprigs
2 cups beef stock
sherry pickled shallots and beets
4 or 5 golden or striped beets, medium
2 tablespoons kosher salt
3 shallots
¼ cup + 1 tablespoon sherry vinegar
3 thyme sprigs
1 teaspoon honey
½ teaspoon kosher salt
2 tablespoons olive oil
DIRECTIONS:
chuck roast
- Preheat oven to 325°F with rack in center.
- In Dutch oven, heat oil over medium-high heat.
- Pat roast dry and season with salt and pepper.
- Brown roast on all sides and set aside. Add onion, carrots and celery, brown slightly. Then add garlic and cook until softened; add potatoes. Sprinkle vegetables with 2 tablespoons of flour and stir until coated.
- Add tomato paste and red wine and scrape Dutch oven to loosen particles on bottom and sides. Return roast to Dutch oven with herbs and stock.
- Place lidded Dutch oven into oven and cook for approximately 3 hours or until the roast is fork tender.
- Remove from oven and let roast cool in its juices uncovered till time to serve.
sherry pickled shallots and beets
- Preheat oven to 325°F.
- Wash and trim beets and place in a casserole dish.
- Add water to the casserole dish until the depth is ½ inch.
- Sprinkle beets with kosher salt and cover with aluminum foil.
- Roast in oven for approximately 1 hour and 30 minutes, or until toothpick tender.
- While beets are roasting, cut the shallots into rings and cover with sherry vinegar; add thyme leaves.
- When the beets are tender, allow to cool uncovered. The skins of the beets will easily slide off using a towel. When beets are peeled cut them into wedges or half moons.
- In a bowl toss the beets, drain shallots, honey and salt. If you prefer more tartness, add some of the shallot vinegar to the beets until you are happy with the balance.
- For serving, serve the beet wedges with the pickled shallots and a drizzle of extra virgin olive oil.
