Pot Roast with Braised Fennel and Onion | Sequatchie Cove Farm

Ingredients:

• 2lb chuck roast, or your favorite cut of beef for roasting
• Sea salt
• Ground black pepper
• one bulb of fennel
• one medium onion
• one cup of dry white wine

Method:

This recipe is almost too simple to post.  After all, most people have cooked a pot roast at some point.  But it’s worth reminding how something as simple as adding a little bulb fennel can dress up an old classic.

Heat a large skillet and generously rub salt and freshly ground black pepper into both sides of the roast.  Sear both sides of the meat in the heated skillet (a couple of minutes on each side, or until it begins to brown).

Remove the roast from the skillet and place it in a dutch oven or deep roasting dish.  Add the fennel and onion to the hot skillet and sautee for one minute.  Add the wine to deglaze the pan and gently braise the vegetables.

Pour the contents of the skillet into the dutch oven with the roast.  Cover and bake at 350 degrees for 3-4 hours.

Approximately 45 minutes before serving, add small red potatoes or sweet potatoes to the roasting dish, replace cover and cook until soft.

Filed under: Seasonal Food Recipes on November 4th, 2009 |