Haute Cuisine Pot Roast

Ingredients

In this Haute Cuisine adaptation, the Pot Roast takes on a more refined and sophisticated character. The beef is of higher quality, and the cooking process is elevated to enhance the flavors and textures. The addition of red wine and the reduction technique create a more complex and luxurious sauce, elevating the dish to a new level of elegance. We alse have the original recipe for Pot Roast, so you can check it out.

• 3 pounds (1.4 kg) prime beef chuck roast 3 pounds (1.4 kg) prime beef chuck roast
• 2 tablespoons (30 ml) olive oil 2 tablespoons (30 ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 cups (470 ml) red wine 2 cups (470 ml) red wine
• 2 cups (470 ml) beef broth 2 cups (470 ml) beef broth
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 sprigs of fresh rosemary 2 sprigs of fresh rosemary
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   Season the beef roast generously with salt and pepper.
3. 3.
   Heat the olive oil in a large oven-safe pot over medium-high heat.
4. 4.
   Sear the beef on all sides until browned, then remove from the pot and set aside.
5. 5.
   In the same pot, add the diced onion, sliced carrots, sliced celery, and minced garlic. Sauté until the vegetables are softened.
6. 6.
   Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits.
7. 7.
   Return the beef to the pot and add the thyme and rosemary sprigs.
8. 8.
   Cover the pot and transfer it to the preheated oven.
9. 9.
   Braise the beef for approximately 3 hours, or until it is fork-tender.
10. 10.
    Remove the pot from the oven and transfer the beef to a cutting board. Let it rest for a few minutes.
11. 11.
    Meanwhile, strain the cooking liquid and discard the solids. Return the liquid to the pot and simmer over medium heat until it reduces to a thick sauce.
12. 12.
    Slice the beef and serve it with the red wine reduction sauce.

Treat your ingredients with care...

• Beef — Choose a prime cut of beef chuck roast for the best results. The marbling in the meat will ensure tenderness and flavor.
• Red wine — Opt for a full-bodied red wine, such as Cabernet Sauvignon or Merlot, to enhance the richness of the sauce.

Tips & Tricks

• For an extra touch of luxury, garnish the dish with fresh herbs like parsley or thyme.
• If you prefer a thicker sauce, you can add a slurry of cornstarch and water to the reduction and simmer until desired consistency is reached.
• Serve the Pot Roast with creamy mashed potatoes or buttery polenta to complement the richness of the dish.
• Leftovers can be used to make delicious sandwiches or added to pasta dishes for a gourmet twist.
• Don't rush the braising process; slow and steady cooking will result in the most tender and flavorful meat.

Serving advice

Serve the Haute Cuisine Pot Roast on a large platter, garnished with fresh herbs. Accompany it with a side of creamy mashed potatoes and roasted seasonal vegetables for a complete and elegant meal.

Presentation advice

Arrange the sliced beef on the platter, drizzling the red wine reduction over the top. Place the roasted vegetables around the beef, and sprinkle fresh herbs over the dish for a pop of color. The vibrant red sauce against the tender meat will create a visually stunning presentation.