I can take absolutely no credit for this recipe. This is my husband’s culinary creation and it is amazing. I’ll spare you a long and drawn out post describing exactly how good it is and just give you the recipe and some photos. I promise it is amazing and you’ll want to make this as soon as absolutely possible!
Morgan’s Red Wine Braised Roast
Roast marinade ingredients:
A 2 to 3 pound chuck roast
1 bottle red wine (Morgan recommends a Cabernet Sauvignon)
1 tsp kosher salt
2 tsp cracked black pepper
2 tbsp dried rosemary
1 tbsp dried thyme
4 cloves of garlic, roughly chopped
1 tbsp Worcestershire sauce
Combine all ingredients other than roast and bring to a light simmer over medium heat just enough to warm it up and “wake up the flavors. ” Let cool. Put roast into large freezer bag and pour cooled marinade mixture over it. Let marinate overnight. Don’t throw out the marinade mixture, you’ll be using it later.
3 pieces bacon, chopped
3 stalks celery, chopped
1 onion, chopped
3 small carrots, chopped
flour for dredging
2 tbsp olive oil
2 tbsp tomato paste
In a large Dutch oven, brown chopped bacon over medium heat to render fat. Meanwhile, remove roast from marinade, sprinkle light with salt and pepper and dredge in flour. Remove cooked bacon from pan and sear roast in bacon drippings. Brown roast well on all sides. Remove the roast from the pan. Add two tablespoons olive oil to pan and saute chopped vegetables until they begin to brown. Once vegetables are golden brown in color, add two tablespoons tomato paste and saute a minute longer. Pour in marinade mixture to deglaze the pan. Be sure to scrape the bottom of the pan to remove all the “yummy crusty bits.” Bring to a boil then reduce to simmer for two minutes. Add roast back to pan, cover and braise on 325° for two and half hours.
We serve ours with sauteed asparagus and Parmesan garlic grits. Scroll to the bottom of this post for the recipe for Morgan’s creamy cheesy Parmesan grits.