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Recipes Roast Roast Beef

BEEF POT ROAST WITH POTATOES, RED WINE AND BREAD

Set it and forget it until the luscious aromas tease your appetite – a perfect dish to settle into the colder weather with.


Prep 10 minutes • Cook 4 hours and 25 minutes  • Serves 8       

INGREDIENTS

1 3-4 lb New Zealand Springvale Grass Fed Boneless Beef Bottom Blade Roast
2 tablespoons canola oil
1 ½ cups red wine
2 cups beef broth
1 ½ pounds small potatoes (fingerlings, split in half)
1 ½ tablespoons fresh oregano, torn
3-4 crusty bread slices
kosher salt, to taste
freshly ground black pepper, to taste

METHOD

Preheat the oven to 275°F.

Generously season the roast with salt and pepper.

Heat the oil in a Dutch oven set over a moderate heat.

Add the chuck roast to the dish, browning well on all sides, about 6 to 8 minutes. Add the wine, bring to a boil, and let it reduce by one-third. Pour the broth around the chuck roast.

Place a lid on the dish and transfer it to the oven. Roast until tender and the center registers at least 140°F on an instant-read thermometer, about 3 to 4 hours; add the potatoes to after 2 hours.

Remove from the oven and let the roast rest for 10 minutes before serving with a garnish of torn oregano and some crusty bread on the side.