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Learn How To Make Cracked Pepper And Chianti Pot Roast This Holiday Season

Photos By Nolan P. Schmidt

A simple pot roast is something so easy and versatile for even the most basic culinary mind. There is the option of throwing it in the oven and letting it do its thing. In the Midwest, a chuck roast usually finds its way to the crockpot or slow cooker. Most find themselves placing it in their favorite crockpot in the morning, only to return after work or school to see it in all of its beefy glory.

While we will never deny those options, chef Eric Watson of Urban 42 and Mosaic Catering By Delta Fargo has elevated the pot roast. Using a red wine as a base, the end result is a delightfully sweet reduction that provides a needed acidic touch to the often fatty chuck roast. It’s true that this version of a pot roast is quite elevated, but the recipe remains incredibly true to form and just as simple.

Roast with Gremolata

For Pot Roast

  • 4 pound beef chuck roast
  • 2 medium-sized yellow onions, large dice
  • 3 celery ribs, large dice
  • 1/2 bottle Chianti wine, or other red or choice
  • 2 cups beef broth or beef stock
  • 2 teaspoons course ground black pepper, fresh
  • 3 carrots, peeled rough chopped, large pieces
  • 8 peeled garlic cloves, whole
  • ¼ cup all-purpose flour
  • 1 tablespoon tomato paste
  • 2 fresh rosemary sprigs
  • 3 bay leaves
  • 2 fresh thyme sprigs
  • 1 tsp. balsamic vinegar

For Gremolata:

  • 1/4 cup fresh parsley, finely chopped
  • 2 lemons, zest only, finely chopped
  • 2 teaspoons olive oil
  • 1/8 cup fresh mint, finely chopped
  • 1 peeled garlic clove, finely minced
  • To taste, salt and pepper

For Pot Roast:

• Season beef chuck generously with salt and pepper.
• In a heavy bottom pan, sear beef until all sides are well caramelized, making sure not to burn the bottom of the pan.
• Remove beef from pan and quickly add ground pepper, onions, carrot, celery and garlic cloves.
• Cook on medium-high heat, stirring occasionally, until vegetables are slightly
caramelized.
• Add red wine and allow to reduce slightly.
• Quickly whisk flour into the wine mixture.
• Add beef stock, tomato paste, aromatics and vinegar.
• Place beef in broth and bring to a simmer.
• Place a lid on top and place pan in a 325-degree oven for approximately 3-4 hours or until fork-tender.
• Serve with Gremolata and roasted potatoes.

For Gremolata:

• Combine all ingredients in a bowl and serve.

Nolan P. Schmidt

Written by Nolan P. Schmidt

Nolan is the Editor of Fargo Monthly. Schmidt is also the Editor of Spotlight Media's Bison Illustrated and Future Farmer publications. He is originally from Bismarck, N.D. and is a proud graduate of Minnesota State University Moorhead.

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