Recipe: Red Wine Braised Pot Roast

This is how I make my pot roast, an American conceit of braised beef with roots from everywhere else. Truly. Braising, slow cooking in liquid, tenderizes tough cuts of meat, and the beef imparts its flavor into the liquid. Using a mirepoix to season the liquid and another batch to serve with the beef allows for better, deeper flavor in the sauce AND better tasting and more elegantly textured vegetables in the final dish itself.

Now onto the subject of potatoes, I like to serve them as a separate dish. They get too soggy in the braise, and by absorbing liquid/flavor, you lose the essence of the potato itself. So I steam small Yukon Golds, skin on, smoosh them and pan fry in a smidge of oil to serve along with the beef.

All good food is defined by contrasts: contrasts in flavor, texture, temperature, aroma and visual differentiation. The more of those in a dish, the better, assuming you cook the items well. So I like crisp exteriors and soft, nutty, deeply aromatic centers to my tadies.

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