Dining Tip: Wine-Braised Beef Roast
Denver chef Troy Guard presents an easy-to-make take on a rib-sticking winter favorite
Pot Roast With Baby Turnips and Thumbelina Carrots
Recipe courtesy of chef Troy Guard of Guard and Grace in Denver, a Wine Spectator Restaurant Award winner
- 2 tablespoons olive oil, plus more to taste
- 2 pounds boneless beef chuck roast, tied
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon ground black pepper, plus more to taste
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 2 bay leaves
- 3 sprigs thyme
- 3 cups (about 1 bottle) red wine
- 6 cups beef stock
- 3/4 pound baby turnips (or regular turnips cut into 1-inch-by-1-inch pieces), tops attached
- 3/4 pound Thumbelina carrots (or regular carrots cut into 1-inch pieces), tops attached
- 2 tablespoons butter, melted
- 1 tablespoon sunflower oil or olive oil
- 1 lemon wedge
- Preheat oven to 300° F with racks at highest and lowest positions. In an ovenproof pot, heat olive oil over medium-high. Season meat with salt and pepper to taste and add to pot. Turn heat to medium and sear meat until golden-brown, 2 to 3 minutes per side. Remove meat from pot.
- Add onion, carrot and celery to pot. Cook for 6 to 10 minutes, stirring occasionally, until starting to brown and soften. Turn heat to high and add bay leaf, thyme and wine. Bring to a boil, scraping up browned bits. Reduce by half, 15 to 20 minutes.
- Return meat to pot. Add stock, cover and bring just to a boil. Cover pot again tightly, place on lower oven rack and cook until meat pulls apart easily with a fork, about 2 hours. If necessary, continue cooking, checking at 20-minute intervals.
- While the roast is cooking, trim the tops of the turnips and Thumbelina carrots and place tops in an ice-water bath. Lightly scrub the vegetables under running water and pat dry.
- Place vegetables on a sheet pan lined with aluminum foil. Cover with butter, sunflower oil, 1 teaspoon salt and 1/2 teaspoon pepper. Cover tightly with more foil, crimping the edges so steam can’t escape. Cook on oven’s upper rack for 25 minutes while roast finishes. Raise heat to 425° F and cook for 5 minutes more, until vegetables have browned slightly.
- Remove roast from oven. Add 2 cups of the liquid to a saucepan and heat over medium, cooking until liquid has thickened, about 15 minutes. (Keep roast and remaining liquid covered.)
- Dry and chop the vegetable tops, tossing with olive oil, lemon juice, salt and pepper to taste.
- Place roast on a cutting board, discarding the remaining liquid or reserving for another use. Slice roast into 4 pieces. Place 1 on each plate, scatter turnips and carrots around, pour sauce over roast and top with the salad.
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