TINCINO-STYLE POT ROAST
BRAISED WITH MERLOT AND FRESH HERBS

2 tablespoons unsalted butter
2 pounds boneless beef chuck roast
Kosher salt and freshly ground black pepper
1 carrot, peeled and chopped
1/4 cup celery root, peeled and chopped
1 leek including light green part, sliced
2 whole cloves
3 cloves garlic, chopped
2 tomatoes, chopped
1/4 teaspoon fresh rosemary leaves
1/4 teaspoon fresh thyme leaves
1/2 teaspoon chopped fresh basil
1 cup beef stock
1 cup merlot

In a large stew pot, melt the butter over medium-high heat. Add the meat and sprinkle liberally with salt and pepper. Brown on both sides turning once, about 5 minutes total.

Without removing the meat, add the carrot, celery root, leek and cloves and stir to mix. Decrease the heat to medium and cook until the vegetables begin to wilt, about 2 minutes.

Add the garlic, tomatoes, rosemary, thyme, basil, stock, and the wine, and stir to mix. Bring to a boil over high heat. Decrease the heat to medium low, cover, and simmer 1 1/2 hours, or until the meat is fork tender. Remove from the heat and let rest, partially covered, for about 30 minutes.

Transfer the meat to a plate and set aside in a warm place. Strain the liquid through a fine mesh sieve into a bowl, discarding the solids. Let sit for a few minutes to allow the fat to rise to rise to the top, then skim. Return the skimmed liquid to the pot and cook over high heat until slightly thickened, about 15 minutes.

To serve, cut the meat into 1/2 -inch thick slices and arrange on a serving platter. Pour the reduced liquid over the meat and serve right away.

Serves 4 to 6. Pair with a merlot
Source: Annie and Margrit: Recipes and Stories from the Mondavi Kitchen by Annie Roberts, Margrit Mondavi, Victoria Wise, and Margrit Biever