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Classic Braised Pot Roast

Cooking large cuts of meat like pot roast is very satisfying. Pot roast is from a larger group of muscles that come from the shoulder or chuck. The meat is considered an economy cut because it is relatively inexpensive. Pot roast needs the slow, leisurely braise in a flavorful liquid to bring out the flavor and to melt the connective tissue. The more flavorful the braising liquid, the better the flavor of the final end result. Be sure to use a lot of aromatic herbs and vegetables for your braising liquid. I also try to use a tasty wine that is actually drinking quality and not one meant only for cooking. Those wines are inferior and not tasty. I recommend a full-bodied dry red wine, such as Cabernet Sauvignon.

Preheat oven to 325°F or slow cooker to LOW.


  • 1 4-pound pot roast
  • Kosher salt and freshly cracked pepper
  • Olive oil
  • 2 medium red onions, sliced
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 8-10 large garlic cloves, minced
  • 2 tablespoons tomato paste
  • 3 cups good-quality dry red wine
  • 2 cups chicken stock


  1. Heat a large Dutch oven or sauté pan, lightly coated with olive oil, over medium-high heat. Pat dry the roast and generously season the meat with salt and pepper.
  2. Add the meat to the pan and brown on all sides until caramelized. Transfer the meat to a dish or insert for slow cooker, and set aside.
  3. Add the vegetables, in batches, and add oil if necessary. Brown the vegetables, being sure to season each batch with salt and pepper. Transfer each batch to the insert for the slow cooker or pan.
  4. To the last batch of vegetables, add the tomato paste, and sear the paste until it has darkened and is very fragrant. The paste should be dark red and not black!
  5. Add wine to the sauté pan and scrape up any browned bits with a spatula.
  6. Add all the ingredients to the slow cooker or Dutch oven. Cover and braise for 2-2½ hours or until a fork can be easily inserted and pulled out of the meat.
  7. Carefully remove the meat and allow to rest for 20 minutes.
  8. Strain out the vegetables and discard. Pour the braising liquid into a saucepan and reduce by 2/3 over medium heat or until the liquid coats the back of a spoon. The liquid should be similar to a glaze thickness.
  9. Cut the pot roast into large chunks and arrange on a platter. Drizzle with sauce and pass extra sauce around the table.

Roasted Carrots



  • 2 bunches of baby carrots with tops cut off with an inch left attached to the carrot for a rustic look
  • Extra-virgin olive oil
  • Kosher salt and pepper


Preheat oven to 350°F, and line a baking sheet with parchment paper.

  1. Toss the carrots with olive oil, salt and pepper and place in the lined baking pan. Don’t overcrowd the carrots or they won’t brown evenly.
  2. Roast the carrots about 15-20 minutes until they are light, toasty brown but still show their gorgeous color. You should be able to pierce the carrot with a fork and have a little resistance.
  3. Toss the carrots with crispy shallots.

Crispy Shallots


  • 4 large shallots, peeled and sliced very thinly on a mandoline or with a knife
  • Extra-virgin olive oil
  • Kosher salt and freshly cracked pepper


Line baking sheet with paper towels.
Place a 9-10 inch sauté pan over medium-low heat. Add about ½ inch of oil. Cook the shallots very slowly until they turn golden brown. Be patient! This could take 15 minutes.
Transfer the shallots to the lined pan and season with salt and pepper.

Store the shallots in a container with a tight-fitting lid at room temperature for up to 3 days.