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Classic Pot Roast

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Today’s holiday recipe feature is Classic Pot Roast. Delicious beef, wonderful seasonings, vegetables and just a bit of white wine and brandy (or cognac) come together to create a fantastic one-pot meal to help you ring in the New Year. The beauty of this dish as that after the prep, it goes right in to the oven to slow roast. Healthy and joyous eating!

Classic Pot Roast (Recipe courtesy Food Network Magazine)

Ingredients:

2 tablespoons extra-virgin olive oil
One 5-to-6-pound boneless beef "7-bone" chuck roast, tied
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
4 slices bacon, chopped
1 medium white onion, chopped
1 pound carrots, halved lengthwise, then crosswise, plus 1 cup chopped
1/3 cup tomato paste
4 cloves garlic, smashed
1/3 cup cognac or brandy
2 cups dry white wine
2 cups mushroom or vegetable broth
1 stalk celery, quartered
2 bay leaves
12 black peppercorns
4 whole allspice
4 whole cloves
6 sprigs parsley, plus 2 tablespoons chopped leaves
4 sprigs thyme
½ large rutabaga (about 1 pound), peeled and sliced into half-moons
1 ½ pounds fingerling potatoes, halved lengthwise

Preparation:

Position a rack in the lower third of the oven and preheat to 325 degrees F. Heat the olive oil in a Dutch oven over medium-high heat. Season the meat with salt and pepper and sprinkle with the flour; add to the pot and cook until browned, about 5 minutes per side. Remove from the pot.

Add the bacon, onion and chopped carrots to the pot; cook, stirring, until soft, about 5 minutes. Add the tomato paste and garlic; cook, stirring, until the paste starts to sizzle, about 4 minutes. Stir in the cognac, scraping up any browned bits from the bottom of the pot. Add the wine and broth, and then return the meat to the pot.

For the remainder of the cooking instructions, click here.

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