Pot Roast Provençal
Dress Up the Ordinary
Fork-tender braised beef with a hearty sauce infused with red wine and French herbs, this one-pot meal also boasts tasty braised veggies and potatoes to serve on the side.
1 boneless beef chuck roast (about 2 3/4 - 3 pounds)
Salt and ground black pepper
Flour for dredging beef
2 tablespoons vegetable oil
1 large onion, cut into 1-inch wedges
6 carrots, peeled and cut in 1-inch pieces
4 ribs celery, cut in 1-inch pieces
8 small boiling potatoes, halved
3 cloves garlic
1 can (6 ounces) tomato paste
1 tablespoon dried Herbes de Provence
2 cups dry red wine
1 1/2 ounces Glace de Viande Gold® dissolved in 4 cups hot water
Preheat the oven to 350 degrees. Season the chuck roast with salt and pepper and dredge it in flour, patting off the excess.
Heat the oil in a large braising pan over medium-high heat, until the oil faintly smokes. Add the beef and brown it, turning to cook all sides, 8-10 minutes.
Remove the meat from the pan and set it aside. Discard all but 1 tablespoon of the drippings from pan. Add the onion, carrots and celery to the pan and cook 4-5 minues. Add the garlic and cook 8-10 minutes longer, untll the vegetables begin to get tender and the onions are translucent.
Add the tomato paste and the Herbes de Provence and cook, stirring, 3 minutes. Add the wine, stirring to loosen the browned bits from the bottom of the pan. Bring the liquid to a simmer and cook 5-10 minutes, until it has almost completely evaporated.
Return the meat to pan and add the diluted Glace de Viande Gold®and potatoes. Bring the liquid to a simmer, cover the pan and transfer it to the center rack of the oven. Braise the beef for 2 hours, then remove the lid and cook 30 minutes longer, or until the beef is fork-tender. Skim the fat from the surface and discard it. Season the braising liquid to taste with salt and pepper. Transfer the beef to a warm platter and ladle the braising liquid and vegetables over the beef.
Wine Pairing: Cabernet Sauvignon or Zinfandel