Beef Roast Braised in Red Wine

“This isn’t your everyday pot roast,” my father declared as we sat down for dinner to enjoy the roast that he had been cooking all afternoon. No, indeed it isn’t.

The sauce includes an entire bottle of bold red Zinfandel wine. The vegetables in the sauce are cooked until every ounce of flavor is extracted from them, and then the sauce is pressed through a sieve and reduced even further.

The beef, braised for hours is fork tender. Enjoy!

Beef Roast Braised in Red Wine Recipe

Ingredients

• 1 (3 1/2 pound) chuck roast, boneless
• Salt and ground black pepper
• 4 oz pancetta, cut into 1/4-inch cubes
• 2 medium onions, chopped medium (about 2 cups)
• 2 medium carrots, chopped medium (about 1 cup)
• 2 ribs celery, chopped medium (1 cup)
• 1 Tbsp tomato paste
• 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
• 1 (750 ml) bottle Zinfandel wine (can substitute Cabernet Sauvignon, or other full bodied red wine)
• 1 can (14 1/2 ounces) diced tomatoes, drained
• 1 Tbsp chopped fresh oregano
• 1 teaspoon minced fresh rosemary

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