Recipe: Zinfandel Pot Roast with Glazed Carrots and Fresh Sage

ZINFANDEL POT ROAST WITH GLAZED CARROTS AND FRESH SAGE

1 (3 1/2 to 4-pound) boneless beef chuck roast, preferably top blade roast
Coarse salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large yellow onion (about 8 ounces) coarsely chopped
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
2 garlic cloves, peeled and smashed
1 cup Zinfandel or other robust dry red wine
1 cup beef, veal or chicken stock
3 large (3 to 4-inch) leafy fresh sage sprigs
2 to 3 (6 to 8-inch) leafy flat-leaf parsley sprigs
8 to 10 black peppercorns
1 1/2 pounds small to medium carrots, peeled (or 3/4 pounds each carrots and parsnips, peeled)
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
coarse salt and freshly ground black pepper
1 tablespoon red wine vinegar
Pinch of sugar
2 tablespoons chopped fresh sage
2 tablespoons chopped flat-leaf parsley

Heat the oven to 300 degrees F.

Using kitchen string, tie the beef in neat, snug shape. Season all over with salt and pepper. Heat oil in a large Dutch oven or other 5-quart braising pot over medium heat. Add the beef and brown it on all sides, turning it with tongs, about 18 minutes total. Remove beef and set it aside on large plate that will collect any juices that the meat releases. Remove charred bits in the pot with a damp paper towel, but leave any tasty-looking drippings.

Return the pot to medium-high heat and add onion, carrot, celery and garlic. Season lightly with salt and pepper. Cook, stirring often, until just starting to brown, about 5 minutes.

Pour in the wine, scrape the bottom with a wooden spoon to loosen any bits of caramelized beef juices. Boil to reduce the liquid by about half, about 6 minutes.

Add stock, return to a boil and reduce by about a third, another 5 minutes. Return the meat to the pot, add sage, parsley and peppercorns.

Cover with a piece of parchment paper, pressing down so that it nearly touches the meat and the edges of the paper overhang the pot by about an inch. Set lid in place.

Transfer pot to lower third of oven and cook for about 3 hours until meat is fork-tender. Turn roast once halfway through braising. Peek under lid after the first 10 minutes to check that the liquid isn't simmering too vigorously. If it is, lower oven heat by 10 to 15 degrees.

While beef braises, cut carrots into sticks by cutting them crosswise in half, then cutting the halves lengthwise into sticks about 3 inches by 1/2 inch. Set aside.

Remove pot from oven, lift beef out with tongs, set on platter and cover loosely with foil to keep warm. Strain the cooking liquid, pressing down on the solids to extract as much liquid as possible. Discard spent aromatics and pour liquid into a medium saucepan. Let the braising liquid settle, then spoon off and discard as much fat as possible. Measure out 1/2 cup juices for glazing and set the rest aside.

Heat oil and butter in a large skillet over medium-high heat. When hot, add carrots, season with salt and pepper, cook briskly stirring until lightly glazed and browned in spots, about 8 minutes.

Add the 1/2 cup braising liquid, cover partway and reduce heat to medium. Simmer until tender, 6 to 8 minutes.

Uncover, raise heat and return to boil. Add vinegar, sugar, sage and parsley. Cook until the liquid is reduced to a glaze, about a minute. Taste for salt and pepper.

Heat remaining reserved cooking juices over medium-high heat and boil for 1 to 2 minutes to concentrate flavor.

Remove strings from roast. Arrange carrots around roast, spoon sauce over meat and serve immediately. Pass remaining sauce.

Servings: 6
Source: All About Braising: the Art of Uncomplicated Cooking by Molly Stevens