There Are Few Meals More Comforting Than a Good Pot Roast...

• total waktu: 5 hours 4 minutes

Bahan-bahan

1 tbsp ghee (plus any fat trimmings)

10 beef short ribs or 3.5-4.5 lb beef chuck roast with good marbling

1 large onion, chopped

3 carrots, chopped

3 celery stalks, chopped

6 garlic cloves, minced

2 shallots, minced

2 tbsp tomato paste

1 1/2 tbsp @leaandperrins Worcestershire sauce

1 tbsp Dijon mustard

4 cups @kettleandfire beef broth

2 cups dry red wine, Cabernet Sauvignon or Merlot preferably (or replace with 2 extra cups beef broth + 1 tsp Dijon)

Fresh rosemary & thyme

Chives, for garnish

Petunjuk

Season roast generously with salt and

pepper.

Preheat Dutch oven over medium-high. Add ghee and sear roast 4-7 min per side until golden.

Remove and set aside.

In the same pot, sauté onion, carrot, and celery 6-8 min until softened. Add garlic and shallots, cook 2-3 min.

Stir in tomato paste and Worcestershire;

cook until paste darkens.

Deglaze with red wine, scraping up brown bits. Boil 1 min, then simmer 6-10 min until reduced by half.

Add beef broth and bring to a simmer.

Return roast to pot, add rosemary and thyme.

Cover and braise in oven at 300°F for 4-5 hrs, or until tender and shredding easily.

Remove roast; strain cooking liquid and simmer 10 min to thicken.

Serve over mashed potatoes, ladle sauce on

top, and garnish with chives.