The Soup Diva

On Friday night after work, we went to the small mall downtown to The Public House for dinner and to see the lights nearby. My favorite dish there is the red wine braised pot roast; it’s so moist and flavorful and just falls apart when your fork touches it. I decided it was time to create my own version! Instead of the mashed potatoes they serve it atop at the restaurant, I opted to cook Yukon Gold potatoes and carrots with the roast; but you can omit these and serve the roast with whatever side dishes you choose. We had enough to last most of Christmas week, allowing us time to finish getting ready for the holiday weekend.

• 3-4 lb boneless chuck roast
• salt and black pepper to taste
• 2 tbsp oil
• 1 sweet onion, diced
• 4 cloves garlic, peeled but whole
• 1/4 cup tomato paste
• 1/4 cup soy sauce
• 1 1/2 cups red wine
• 1 cup beef broth
• 2 tbsp Italian seasoning blend
• 1 1/2 to 2 cups peeled and cut carrots
• enough Yukon Gold potatoes to cover the roast (12-16 oz)

Pat roast dry on all sides with paper towels and season liberally with salt and pepper. Sear in oil in Dutch oven until browned on all sides; transfer to plate to rest. Reduce heat to medium-high and add onion and garlic to pot, stirring until softened. Add tomato paste, soy sauce, wine, broth, and Italian seasoning, and stir until incorporated. Remove from heat, submerge roast in liquid, add carrots, and place potatoes (left whole) on top. Braise in 325⁰ oven until vegetables are done and meat is falling apart. Allow to rest at least 10 minutes before serving.