This is a classic but always welcome on a winter day.
Ingredients
- 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
Directions
- 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.
- Enjoy!
Thanks to Chef Michael Symon