Last weekend I made pot roast braised in Chianti and served it with glazed parsnips and carrots as well as some mashed potatoes. I’m sure I’ve had parsnips before, but I couldn’t recall the experience. I loved the texture, the flavor, pretty much the whole package. I actually ended up making parsnip soup a few days later as well. Recipe to follow soon!

The pot roast was perfect for a cold fall/winter day. I braised the meat for three hours and it was perfectly fork-tender and super flavorful. I found the recipe in Molly Stevens book “All About Braising: The Art of Uncomplicated Cooking“. This is the 2nd or 3rd recipe I have cooked out of this book and I’ve liked them all.

Chianti Pot Roast with Glazed Parsnips and Carrots - serves 6 to 8

• 3 1/2 lb boneless beef chuck roast
• 2 tbsp extra virgin olive oil
  
• 1 large yellow onion, coarsely chopped
• 1 carrot, coarsely chopped
• 1 stalk celery, coarsely chopped
• 2 cloves garlic, crushed and peeled
  
• 1 cup Chianti or other dry red wine
• 1 cup beef or chicken stock
• 3 large 3-4″ sprigs fresh sage
• 2 to 3 sprigs fresh Italian parsley
• 8-10 black peppercorns
• Parchment Paper

Glazed Parsnips and Carrots – serves 6 to 8

• 1½ pounds small to medium carrots, peeled, or ¾ pound each carrots or parsnips, peeled
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• Kosher salt and freshly ground black pepper to taste
• ½ cup braising liquid from braised beef
• 1 tablespoon red wine vinegar
• Pinch of sugar
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped Italian parsley

Preheat oven to 325 degrees. Season beef with salt and pepper. Heat oil in a large Dutch oven or other heavy 5-quart pot over medium heat. Add beef and brown on all sides, turning with tongs, about 18 minutes. Remove beef and set aside on a large plate to catch juices. Remove charred bits with a damp paper towel.

Return pot to medium-high heat and add onion, carrot, celery and garlic. Season lightly with salt and pepper. Cook, stirring often, until just starting to brown, about five minutes. Pour in wine and scrape bottom with a wooden spoon to release caramelized juices. Boil to reduce by about a third, about six minutes. Add broth, return to boil and cook until reduced by about a third, another five minutes. Return meat to pot and add sage, parsley and peppercorns. Cover with a piece of parchment paper, pressing down so it nearly touches the meat and the edges of the paper overhang the pot by about an inch. Set lid in place.

Transfer pot to rack set in lower third of oven and braise at a gentle simmer. After 15 minutes check that the liquid isn’t simmering too vigorously. Lower heat by 10 to 15 degrees if it is. Turn roast once halfway through braising, total time of about 3 hours or until fork tender. (Be careful when opening lid to turn meat — the steam is very hot.)

While the beef is cooking, cut carrots and parsnips into sticks by first cutting crosswise in half. Cut thicker tops lengthwise into quarters and thinner tips in half, then cut into sticks about three inches by ½ inch. Set aside.

Remove pot from oven. Lift beef out with tongs, set on a carving surface and cover loosely with foil. Strain cooking liquid into a saucepan, pressing down on solids to extract as much liquid as possible. Discard solids. Let braising liquid settle for a few minutes, then spoon off fat with a large spoon. Reserve ½ cup braising liquid for vegetables.

Heat oil and butter in a 10-inch skillet over medium-high heat. When hot, add vegetables and season lightly with salt and pepper. Cook until lightly glazed and browned in spots. Add reserved ½ cup braising liquid. Reduce heat and simmer partially covered six to eight minutes or until tender but not mushy. Uncover and bring back to a boil. Add vinegar, sugar, sage and parsley. Cook about one minute or until liquid is reduced to a glaze.

Heat remaining reserved cooking liquid over medium-high heat and boil for a couple of minutes to concentrate their flavor. (The juices will not be thick.) Adjust seasoning with salt and pepper if needed. Cut strings from roast and cut meat across the grain into thick slices. Serve with vegetables and juices on the side.