Mains
Red Wine Braised Pot Roast
A classic, warming, easy, one-pot meal for weeknights or entertaining.
Recipe via halfbakedharvest.com
Ingredients
Instructions
- 1
Preheat the oven to 325°F. Arrange the roast in the bottom of a large, oven-safe Dutch oven. Season with salt and pepper, then rub with flour to coat. Snuggle the onions, garlic, and carrots around the roast. Mix the tomato paste into the red wine. Pour the wine mix over the roast. Add the brandy, broth, bay leaves, and thyme. Arrange the potatoes around the roast. Cover and roast for 3 1/2 to 5 hours, or until very tender. Crank the heat to 425°F. Remove the potatoes and place them in a bowl with the butter, milk/cream cheese, garlic powder, salt, and pepper. Mash well — I leave the skin on. Season with salt and pepper. Meanwhile, return the roast, uncovered, to the oven. Cook for 20 minutes, until deeply caramelized on top. If needed, add broth/wine to keep the onions just barely covered. Serve the pot roast topped with sea salt, gravy, and carrots. Serve the potatoes on the side.
Fresh/Uncured Bulb: This is a fully grown bulb harvested later in the season but pulled straight from the ground without the standard 2–4 week drying process. The cloves are moist and juicy, wrapped in thick, fleshy layers rather than the traditional dry, papery skins.
$4.00
$3.50 member
