Members recipe
Red Wine Pot Roast
Built around beef chuck roast and red wine -- the method starts by patting the roast dry.
A deeply seared, butter-basted steak rested to a perfect blushing center. Here it's built on beef chuck roast, red wine and beef stock -- a advanced, steakhouse recipe that starts by patting the roast dry, and is ready in roughly 35 minutes.
A 35-minute cook time that's mostly hands-off simmering or roasting.
A more involved technique that rewards patience with real depth of flavor.
Built around beef chuck roast, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 3 lb (1.4 kg) beef chuck roast
- 2 cups red wine
- plus 6 more ingredients
Method
Pat the roast dry, season well, and brown on all sides in the hot oil in a heavy pot, about 10 minutes. Remove.
The rest of this recipe is for members.
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