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.
Inspired by Adam Ragusea
Grapeseed / 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
Cast Iron Pot / Heavy Pot
Please visit my "How To Make Taco Seasoning" for the recipe.
Preheat oven to 180 degree celsius or 355 fahrenheit.
In a pot over medium heat, add oil.
Once the oil is heated up, add in the beef chuck and sear until crispy brown on all sides.
*If there is any excess fat on the chuck, slice and remove it. Do not crowd the pot, do this in batches if necessary.*
Remove from heat and set it aside on a plate.
In the same pot, add in onion.
Season with salt and pepper.
Saute until lightly caramelized.
Add in garlic, leek and taco seasonings.
Saute until aromatic.
Add in tomato puree and saute until lightly caramelized.
Add in flour and saute until well combined.
Deglaze with the red wine.
Add in the tomatoes. Add some water to rinse the cans and add the liquid to the pot as well.
Add in bay leaves, rosemary and thyme.
Stir to combine well.
Taste and adjust for seasonings with taco seasoning, salt, pepper and mushroom powder.
Add in the beef and all its juice.
Give it a stir to combine well.
Cover and wack into the oven and bake for 2.5 hrs.
After 2hrs, remove the oven.
Top with carrot and potato.
Wack back to the oven, uncover, and bake for about 50 to 60 mins, or until the liquid has reduced to about 1/4 and the beef can be pull apart with 2 forks. The carrot and potato should be fork tender as well.
Drizzle pomegranate molasses or balsamic vinegar over the top.
Pull the beef apart into chuncky shreds.
Garnish with some parsley.
Mix and combine well.