This recipe relies on a highly specific, hour-by-hour, almost superstitious method of low and slow cooking in red wine with mushrooms, onions, celery and garlic. You could call it a rain dance or Magic 8 Ball kind of recipe, in that you start the pot at one temperature, add mushrooms an hour later, raise the temperature an hour after that and then lower the temperature back to its original setting for the final 60 minutes, crossing your fingers and throwing salt over your shoulder, okay, just kidding about those last parts. The result is fork-tender, flavorful comfort food. —Shanna Mallon
1.5 to 2 pounds
grass-fed chuck roast
salt and pepper
stalks of celery, diced
white or yellow onions, diced
cloves of garlic, peeled
a few dashes
dried rosemary and thyme
red wine, like Syrah
button mushrooms, chopped or sliced
In This Recipe
Preheat the oven to 225F degrees. Open up the chuck roast package and, either leaving it in the wrapping or setting it on a plate, generously salt and pepper the meat.
Set a 3 1/2- to 4 1/2-quart oven-safe pot on the stove (a Le Creuset works well) and warm the olive oil over medium heat until hot. Place the roast in the pot and sear each side well before moving to another side, working around the roast until the entire exterior is browned. Remove roast from heat.
Add the celery, onion and garlic to the pot, pushing it all underneath the roast (tongs make these an easier job). Add hefty dashes of rosemary and thyme. Pour wine on top. Cover the pot and place it in the oven. Bake for one hour.
After one hour: add mushrooms.
After another hour: raise heat to 325F.
After one more hour: lower heat to 225F again and cook a fourth hour, or until fork tender.
Serve red wine pot roast alongside roasted vegetables, perhaps potatoes and carrots, and a crusty bread.