Marcella Hazan's Pot Roast with Red Wine
September 6, 2024 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (At least 1 Tablespoon) Butter
- (3 Tablespoons) Finely Diced Onion
- (3 Tablespoons) Finely Diced Carrot
- (3 Tablespoons) Finely Diced Celery
- (1 1/2 Cups) Dry Red Wine - good enough to drink!
- (1 Cup or more as needed) Beef Broth
- (1 14 oz Can) Diced Tomatoes
- (To Taste) Thyme - Dried or Fresh
- (To Taste) Salt and Freshly Ground Pepper
- (3-4 Pounds) Beef Chuck Roast
- (About 4 Pounds) Beef Shank (Osso Bucco)
Directions
1. Preheat oven to 350 F.
2. Add a generous amount of olive oil to your favorite pan and brown your chuck roast or beef shanks. Season with salt and pep. Brown well all over then transfer to a platter and set aside.
3. Choose a pot or dutch oven with a lid large enough to accommodate your roast or shanks.
Add more EVOO and a knob of salted butter, turn the heat to medium and cook the onion 🧅 until lightly browned. Add the chopped carrot 🥕 and celery , stir and cook for 4 - 5 minutes then move the browned meat to this pot. Season with salt and pep.
4. Pour wine into the skillet used for browning meat and loosen all the browned bits, stir and scrape the pan, then add this liquid to your pot with the meat and veg. I used one of my favorite red wines - cheers! Earthquake Zinfandel from the Michael David Winery in Lodi, California.)🍷
5. Add the broth to the pot - the liquid should come two-thirds of the way up the sides of the meat.
6. Add the tomatoes, thyme, salt and freshly ground pepper.
7. Cover and put your pot in the middle of the pre-heated oven. Cook for about 3 hours.
Note: if you are using shanks test at 2 hours - these cook a little faster than a whole chuck roast.
8. Check your pot roast every 20 mins or so and turn the meat. Cook until the meat is very tender.
9. One shank is about one serving. If using a roast, move to a cutting board and slice.
10. Adjust your sauce with salt and pepper to taste if necessary. If too thin, reduce on stove top.
11. Pour the sauce over your shanks or sliced roast on serving platter.
12. Serve over mashed potatoes, polenta or roasted butternut squash.
Note: I know you're busy but if you have the time stock your freezer with homemade broth it comes in handy for this recipe and many others. It's really easy! Click here to see how I make my own.
