This is a classic but always welcome on a winter day.
- 4 lbs roast (with or without bone, chuck or similar cut)
- 4 stalks celery, with leaves is good
- 2 carrots, cut in large chunks
- 1 onion (I prefer white but yellow is good too)
- kabocha squash, seeded, skinned and cut in large cubes
- rutabaga, skinned and cut in large cubes
- 10-12 cloves of garlic (yes, it’s a lot but it makes a difference)
- fresh thyme
- 1/2 c red wine
- 4 c veggie stock
- 4 tbsp tomato paste, optional
- Sprinkle the roast liberally with sea salt and pepper about 1 hour in advance of cooking. Leave on the counter so it comes to room temperature.
- Heat a large oven-proof pot with a lid(Dutch oven or similar) on the stove.
- When the pot is hot, drizzle in olive oil and let it heat up.
- Place the roast in the pot and sear all sides until browned and crusty.
- Remove roast to a plate.
- Heat the oven to 325F.
- Add the vegetables to the pot and sprinkle with salt. Caramelize the veggies for about 3 minutes.
- Add the seasonings and cook for another 1-2 minutes.
- Add the wine to de glaze the pot, scrape the little bits off the bottom.
- If using tomato paste, add it in now. Cook it for 1-2 minutes.
- Put the roast back into the pot with the veggies and add broth until it is approx 1/2 way up the side of the roast.
- Put the pot in the oven with the lid on. Cook until the roast is fork tender….about 3-4 hours. Baste roast occasionally. If the veggies are getting too soft, remove them to a bowl and re-warm when ready to serve.
- When roast is done, slice or separate with forks.
- You can make a roux and use the stock to make gravy OR use the stock to make Turmeric Ginger Kabocha Squash Soup. Remove the fat once the stock has cooled.
Thanks to Chef Michael Symon