Pot Roast a la Bourguignon

Nothing says Sunday Dinner like pot roast. A long braised chuck roast with the right spices always delivers memories and smiles. And because this calls for an entire bottle of burgundy as the base for the braising liquid, you can count on beautifully aromatic and silky bites.

Ingredients

5 lb chuck roast, bone in
1 tsp smoked salt
1 tsp ground black pepper
2 tbsp Liokareas Leek-infused olive oil
2 stalks celery, diced
1 large onion, diced
6 cloves garlic
1 bottle red Burgundy
1/2 c beef broth
1 spring fresh rosemary and a handful of fresh thyme, tied together with twine
2 bay leaves
2 tbsp butter
4 cups frozen green peas
1 cup fresh thinly sliced carrots

Instructions

Preheat oven to 300°F.

Rub the bone-in chuck roast salt and pepper and set aside.

Heat the Liokareas Leek-infused olive oil in a large dutch oven. When hot, sear the chuck roast on both sides until slightly golden. Set aside.

Put celery, onion, and garlic in the dutch oven and sauté until soft. Then add 1 cup of red wine. Once the mixture is bubbling, use a soft spatula to scrape the bottom and sides of the pan. Add broth and scrape the pan down again.

Lay the chuck roast in the pot and nestle into the sautéed vegetables. Empty the bottle of red wine into the pot. Add the bay leaves and the herb bundle and push into the liquid.

Once the pot is bubbling again, cover tightly and put in oven. Let cook undisturbed for 4-hours. If it falls apart easily with a fork, it’s ready.

Set the meat aside. Remove herb bundle. Add the peas and carrots to the liquid. Cook over low flame until carrots are as tender as you like them. Add meat to warm up a touch, topped with thin slices of cold butter. When butter is melted, serve immediately with hearty basics like buttered potatoes and a simple green salad.

PHOTOGRAPHY BY DAVE BRYCE