Isn’t it funny how the foods we gravitate towards changes with the seasons? In the summer, we eat tons of simple grilled chicken and vegetables, with a few burgers mixed in here and there. Then, as soon as late fall hits, it’s comfort food and heartier dishes all the way. And what could be more comforting than some slow cooked pot roast, braised in white wine and tomato sauce and served over nice thick strips of pappardelle?
Slow-cooked meats like pot roast and short rib (or this barbacoa) are some of Daren’s favorite foods, and this dish was no exception. After browning the meat and sautéing the vegetables, you just cover the meat in the wine and the sauce, stick it in the oven for about 2 1/2 hours and forget about it. When it’s done, cook up some pappardelle (making your own would be an awesome choice here), spoon the meat and veggies over top and you’ve got a delicious meal ready to go. Just thinking about it is making me want to cook up some more…
- 1 (2½ to 3 pound) boneless chuck roast, tied
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons oil (I used grapeseed)
- 1 large onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery ribs, finely chopped
- 2 garlic cloves, lightly crushed
- 1½ teaspoons finely chopped fresh thyme
- 1 cup dry white wine
- 1 cup tomato sauce
- 1 cup water
- 1 batch fresh pasta, rolled to the third-to-last setting, cut into ½-inch strips; or 1 pound store-bought pappardelle
- freshly grated parmigiano-reggiano cheese, for serving
Heat oven to 325°F. Pat the roast dry with a paper towel, then season on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. When the oil begins shimmering, add the roast to the pot and brown on all sides, turning it every 3 to 4 minutes for even coloring. Transfer the browned meat to a plate, then reduce heat to medium. Add the onions, carrots, celery and garlic to the pot and sauté, stirring frequently, for about 10 minutes or until the vegetables are tender and the onion is golden. Stir in the thyme, wine, tomato sauce, water and ½ teaspoon salt. Return the meat to the pot, along with any juices that have accumulated on the plate. Increase the heat to medium high and bring the liquid to a simmer. Once simmering, cover the pot and place it in the oven.
Continue to braise the meat, turning it every 45 minutes or so, for about 2½ hours. The roast is done when the meat is fork-tender and the sauce has thickened somewhat. When the meat is almost done, cook and drain the pasta. Remove the pot roast from the oven and shred into large chunks (2 forks works nicely to do this). Serve with the pasta and sauce, topped with some grated cheese.
Yield: 4-6 servings (we got 6 out of it)
Source: The Glorious Pasta of Italy