Red Wine-braised Pot Roast

Name: Red Wine-braised Pot Roast
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 kilograms boneless beef chuck pot roast; 5 whole black peppercorns; 59 milliliters brandy; 2 Tbs chopped capers; 473 milliliters peeled, diced carrots (3/4-inch chunks); 473 milliliters peeled, diced celery root (3/4-inch chunks); 237 milliliters dry red wine; 118 milliliters finely chopped fennel bulb; 59 milliliters chopped fresh flat-leaf parsley; 2 sprigs fresh rosemary; 2 garlic cloves, smashed; 6 servings Kosher salt and freshly ground black pepper; 2 Tbs olive oil; 237 milliliters finely chopped onions; 2 wide strips orange zest; 142 grams thick-sliced (1/4 inch) pancetta, cut into 1/2-inch squares (to yield 1 cup); 473 milliliters frozen pearl onions (leave whole, add frozen); 59 milliliters tomato paste

You can never have too many main course recipes, so give Red Wine-braised Pot Roast a try. This recipe makes 6 servings with 813 calories, 63g of protein, and 49g of fat each. This recipe covers 44% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up kosher salt and pepper, carrots, onions, and a few other things to make it today. To use up the orange zest you could follow this main course with the Orange-Infused Dark Chocolate Ice Cream with Toasted Walnuts as a dessert. From preparation to the plate, this recipe takes about 45 minutes.