Cal Ranch, Inc.

Ticino-style Pot Roast

INGREDIENTS
2 tablespoons unsalted butter
2 pounds boneless beef chuck roast
Kosther salt and freshly ground black pepper
1 carrot, peeled and chopped
¼ celery root, peeled and chopped
1 leek, including light green part, sliced
2 whole cloves
3 cloves garlic chopped
2 tomatoes, chopped
¼ teaspoon fresh rosemary leaves
¼ teaspoon fresh thyme leaves
½ teaspoon chopped fresh basil
1 cup beef stock
1 cup Merlot

DIRECTIONS
In a large stew pot, melt the butter over medium-high heat. Add the meat and sprinkle liberally with salt and pepper. Brown on both sides, turning once, about 5 minutes total. Without removing the meat, add the carrot, celery root, leek, and cloves and stir to mix. Decrease the heat to medium and cook until the vegetables begin to wilt, about 2 minutes. Add the garlic, tomatoes, rosemary, thyme, basil, stock, and wine, stir to mix, and bring to a boil over high heat. Decrease the heat to medium-low, cover, and simmer for 1 ½ hours, or until the meat is fork-tender. Remove from the heat and let rest, partially covered, for 30 minutes.

Transfer the meat to a plate and set aside in a warm place. Strain the liquid through a fine mesh sieve into a bowl, discarding the solids. Let site for a few minutes to allow the fat to rise to the top, then skim. Return the skimmed liquid to the pot and cook over high heat until slightly thickened, about 15 minutes. To serve, cut the meat into ¼ inch tick slices and arrange on a serving platter. Pour the reduced liquid over the meat and serve right away.