Red-wine Braised Pot Roast With Root Vegetables

Name: Red-wine Braised Pot Roast With Root Vegetables | Lodge Cast Iron
Prep time: 30 min
Cook time: 3 h 45 min
Yield: 6
Ingredients: 8 ounces of thick-cut bacon, diced; 2 teaspoons of salt; 2 teaspoons of pepper; 2 teaspoons of paprika; 2 teaspoons of brown sugar; 4-5 of pound chuck roast; 1 of large yellow onion, sliced; 1 of head of garlic, peeled; 4 of large shallots, sliced; ¼ cup of beef broth; 4 of sprigs fresh thyme; 2 of sprigs fresh rosemary; 2 cups of cabernet sauvignon, divided; 2 of bay leaves; 1 of red onion, chopped into 1-inch pieces; 1 of pound carrots, peeled and cut into 1-inch pieces; 1 of pound turnips, peeled and cut into 1-inch pieces

Lodge Cast Iron | January 19, 2021

Few things warm the soul this time of year as much as a slow-cooked roast. When prepared in cast iron, your sear locks in moisture and flavor for long cook times, resulting in a roast so tender it slices like butter. This recipe simmers in a mixture of provencal herbs, broth, red wine, and spices to give you a finger-licking gravy. Add vegetables and voila!—you have well-rounded meal.

Level

Intermediate

Prep Time

30 minutes

Cook Time

3 hours 45 minutes

Serves

6

Cook it With Our

Blacklock Dutch Oven

Red-wine Braised Pot Roast With Root Vegetables Recipe

Ingredients

8 ounces thick-cut bacon, diced
2 teaspoons salt
2 teaspoons pepper
2 teaspoons paprika
2 teaspoons brown sugar
4-5 pound chuck roast
1 large yellow onion, sliced
1 head of garlic, peeled
4 large shallots, sliced
¼ cup beef broth
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 cups cabernet sauvignon, divided
2 bay leaves
1 red onion, chopped into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
1 pound turnips, peeled and cut into 1-inch pieces

Directions

Preheat the oven to 350 degrees F with a rack in the center.
Preheat your Blacklock dutch oven over medium high heat for 3-5 minutes. Add bacon and cook until crispy, 10-12 minutes.
Remove bacon to a paper-towel lined plate and reserve 2 tablespoons of bacon grease in the dutch oven.
While the bacon is cooking, combine salt, pepper, paprika, and brown sugar. Rub the roast on all sides with the spice mixture. Sear the roast until deeply browned, about 3-5 minutes per side.
Remove the roast and set aside. Lower the heat to medium.
Scatter yellow onions, garlic, and shallots in the bottom of the dutch oven. Pour in beef broth. Use a wooden spoon to loosen browned bits. Stir in the bacon and set the roast over the onions.
Add 1½ cups of wine and the bay leaves and bring to a boil. Reduce to a simmer and cook for 10 minutes uncovered. Cover with the lid and place in the oven for 1 hour.
Flip the roast over and continue to cook for 30 minutes. Add wine ¼ cup at a time as needed.
Flip the roast once more and continue to cook for 30 additional minutes.
Remove roast and add turnips, carrots, and red onion. Add the roast back to the dish and cover once more, cooking for an additional 30-45 more minutes.
Transfer meat to a rimmed platter. Remove bay leaves and herb sprigs. Season the braising liquid with salt and pepper and spoon some over the roast.
Slice the roast or shred into portions and serve with the veggies.

Contributed By: Lodge Cast Iron

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