Osso Buco Pot Roast

By Allie

When I think of tender meat I think of Osso Bucco, so that became the inspiration for my dinner.

Ingredients

• 1 cup all-purpose flour
• Sea salt and freshly ground black pepper
• 1 pot roast
• Extra-virgin olive oil
• 3 tablespoons unsalted butter
• 10 french finger ling potatoes
• 1 onion, diced
• 1/2 pound baby-cut carrots
• 1 head garlic, cut horizontally through the middle
• 2 bay leaves
• 1/4 cup chopped fresh flat-leaf parsley
• 1 bottle red wine (I used Avalon 2006 Cabernet Sauvignon)
• 1 (14 1/2-ounce) can low-sodium beef broth
• 1 (14.5 ounce) can whole tomatoes, hand-crushed

Preparation

Step 1

Combine flour, salt and pepper and dredge pot roast in it; set aside. Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the pot roast, turning carefully with tongs, until all sides are a rich brown caramel color.

Drizzle with a little more oil, if needed. Remove the browned pot roast to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use that to create your sauce.

Preheat the oven to 375 degrees F.

Using the same pot, saute the potatoes, onion, carrots, garlic, bay leaves, and parsley over medium heat.

Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed.

Nestle the pot roast back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half.

Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together.

Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the pot roast test done.