Pot Roast

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Last Xmas, I wanted to create something truly special for dinner, so I decided to whip up a Pot Roast, inspired by the brilliant YouTuber Adam Ragusea. The Pot Roast is a timeless dish, beloved in many cultures, but especially cherished in American households as a centerpiece for gatherings like Xmas.

My rendition of this classic is all about elevating simple ingredients to create a symphony of flavors, much in the spirit of Adam's cooking philosophy.

I chose a quality dry red wine to enrich the roast. A wine like a Cabernet Sauvignon or a Merlot or even a Shiraz works wonderfully, as their full-bodied nature and robust flavors complement the richness of the beef and enhance the overall depth of the sauce.

As the roast slowly cooked, it filled my home with an aroma that's both comforting and celebratory – a perfect homage to the festive spirit. The process of searing the beef, sautéing the onions, garlic, and infusing the homemade taco seasoning, then braising everything in the red wine and tomato mixture, transforms the beef chuck into a tender, flavorful delight.

When it was time to serve, the Pot Roast was more than just a meal; it was the highlight of my Xmas dinner. The carrots and potatoes, added towards the end, were perfectly tender, absorbing the rich, savory flavors of the sauce.

A final drizzle of pomegranate molasses or balsamic vinegar added a subtle tang and sweetness, beautifully balancing the dish. Topped with fresh parsley, it was a warm, inviting, and deeply satisfying centerpiece that brought smiles all around the table.

This Pot Roast, enriched with a good dry red wine and cooked with care and love, was my way of sharing the joy and warmth of the holiday season with my loved ones.

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Ingredients:

Inspired by Adam Ragusea

(Serve 8)

• Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP

• Beef Chuck, 800g

• Yellow Onion Finely Sliced, 1

• Sea Salt, Pinch

• Black Pepper, Pinch

• Garlic Finely Minced, 5 Cloves

• Leek Coarsely Sliced, 1

• Taco Seasonings Homemade, 1 TBSP

• Tomato Puree, 2 TBSP

• Unbleached All Purpose Flour, 2 TBSP

• Dry Red Wine, 375g

• Tomatoes Canned, 2 x 400g

• Bay Leaves, 2

• Dried Rosemary, Pinch

• Dried Thyme, Pinch

• Mushroom Powder, Pinch

• Carrot Obliqued, 1

• Potato Wedged, 1

• Pomegranate Molasses / Balsamic Vinegar, 2 TBSP

• Parsley Finely Chopped, A Handful

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Equipment:

• Cast Iron Pot / Heavy Pot

• Oven

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Directions:

1. Please visit my "How To Make Taco Seasoning" for the recipe.

2. Preheat oven to 180°C (355°F).

3. In a pot over medium heat, sear beef chuck in oil until browned on all sides. Trim excess fat if needed. Set aside.

4. In the same pot, sauté onion with salt and pepper until lightly caramelized.

5. Add garlic, leek, and taco seasoning. Sauté until aromatic.

6. Stir in tomato puree and cook until lightly caramelized.

7. Add flour and stir until fully incorporated.

8. Deglaze with red wine, scraping up any brown bits.

9. Add canned tomatoes, rinse the cans with water, and pour the liquid into the pot.

10. Add bay leaves, rosemary, thyme, and mushroom powder if using. Taste and adjust seasoning.

11. Return beef and juices to the pot. Stir to combine.

12. Cover and transfer to oven. Bake for 2.5 hours.

13. After 2 hours, uncover and add carrots and potatoes on top.

14. Continue baking uncovered for 50–60 minutes, or until the beef is tender and the liquid has reduced to about ¼.

15. Remove from oven. Drizzle pomegranate molasses or balsamic vinegar over the top.

16. Use forks to pull the beef into chunky shreds. Mix everything gently.

17. Garnish with parsley and serve immediately.

Nourishing...

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Recipe Video: