Recipe Details

Ingredients

POT ROAST

• 2 tablespoons extra-virgin olive oil

• 2 pounds chuck roast, cut into 1 1/2-inch cubes

• Kosher salt 

• Pepper

• All-purpose flour, for dredging

• 6 medium carrots, peeled and cut into 1-inch pieces

• 3 medium parsnips, peeled and cut into 1-inch pieces

• 2 leeks, white and light green parts only, cut into 1-inch pieces

• 1 pound celery root, peeled and cut into 1-inch pieces

• One 750-ml bottle fruity Pinot Noir

• 4 tablespoons unsalted butter

• 1 teaspoon white balsamic vinegar

PICKLED RED ONION

• 1 red onion, thinly sliced

• 1/2 cup white balsamic vinegar

• 1 bay leaf

• 1 tablespoon sugar

• 1 tablespoon kosher salt

• 1 teaspoon whole pink peppercorns

MASHED POTATOES

• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces

• 1 sweet onion, chopped

• Kosher salt 

• Pepper

• 4 tablespoons unsalted butter

• Chopped parsley, for garnish

• Extra-virgin olive oil, for drizzling

Description

1. Make the pot roast In a large enameled cast-iron casserole, heat the olive oil. Season the meat with salt and pepper and dredge in flour. Working in 2 batches, sear the meat over moderately high heat until browned all over, 5 minutes per batch; transfer to a plate. Add the vegetables to the casserole and cook over moderate heat for 5 minutes. Return the meat and juices to the pot, add the wine and bring to a boil. Cover and cook over low heat, stirring occasionally, until the meat is tender, 1 hour and 30 minutes. Stir in the butter and vinegar; season with salt and pepper.

2. Make the pickled red onion Pack the sliced red onion into a 1-quart jar. In a saucepan, combine the vinegar, bay leaf, sugar, salt, peppercorns and 1 1/2 cups of water and bring to a boil until the sugar is dissolved. Pour the brine over the red onion and let cool; drain well.

3. Make the mashed potatoes In a medium saucepan, cover the potatoes and onion with cold water and bring to a boil. Add a big pinch of salt and simmer until the potatoes are very tender, 40 minutes. Drain the potatoes; return to the saucepan. Add the butter, season with salt and pepper and whisk until a chunky puree forms.

4. Spoon the mashed potatoes into shallow bowls. Top with the pot roast, garnish with the pickled red onion and parsley and drizzle with olive oil; serve.