Roast up a delightful meal - Cook Local
This Christmas was an interesting one for the Cook Local household. We were supposed to spend it just outside
of Boston with my husband’s family, but the weather in both Seattle and
Boston prevented that. So what do you do when you’ve planned to be
gone, cleaned out the fridge, used up the veggies, and are snowbound?
You head to the unusually small but amazingly open Ballard Farmers Market!
was snowing. Hard. We’d had almost a foot in the past few days. Yet
amazingly, the farmers market was open! There were only a handful of
vendors, but these intrepid souls managed to get their trucks and vans
into downtown Ballard and bring us food.
We wandered through the market and ended up at Olsen Farms.
We love Olsen. Their potatoes are first rate and they have at least
fifteen different varieties available throughout the year. If you look
at all of the potatoes and just don’t know what to do, ask them! They
will happily suggest the best potato for your dish. Some potatoes are
waxy, which results in a lower glycemic index for the potato, making
them better for those looking to reduce their carbs, especially for
diabetics. We stick to the waxy potatoes whenever possible.
Farms doesn’t just have potatoes though. They also have an impressive
selection of beef, both cured and frozen. Their beef pepperoni isn’t
exactly pepperoni, but is a very good salami. We were thrilled they
came to the market because it allowed us to get a nice 2 pound chuck
roast that we used for our Christmas dinner.
But what to do
with such a roast? Especially when we couldn’t get further than our
neighborhood corner market? Easy. We braised the roast in wine. We had
some onions and garlic left over from our last visit to the Anselmo
Farms booth, and though our thyme and rosemary were covered with snow,
once we dug them out, the spices were still in great condition.
Wine-Braised Chuck Roast, adapted from Epicurious
- 2 pounds boneless chuck roast
- Sea salt
- 2 Tbsp oil
- 2 onions
- 2 large carrots
- 3 purple potatoes
- 2 large cloves of garlic
- 1 Tbsp tomato paste
- Fresh thyme and rosemary
- 1.5 cups white wine
- 1 cup water
Preheat the oven to 325.
Pat the beef dry and rub with salt and pepper. We used a bit of Hickory Smoked Sea Salt from Zane and Zack’s. Heat the oil in a Dutch Oven over medium-high heat and brown the meat on all sides. This took us about 15 minutes.
Remove the beef and set aside.
Dice the onions. Mince the garlic and chop the thyme and rosemary.
Add the onions to the Dutch Oven
and saute over medium-high heat, stirring frequently. We added some
balsamic vinegar to the pot as well and caramelized the onions well.
You can get away with only cooking the onions for about 10 minutes, but
if you have the time and patience to keep stirring, cook the onions for
an extra 10 minutes to fully caramelize.
Add the garlic, tomato paste, thyme, rosemary, a little more salt and pepper, and cook for 2 minutes.
Add the water and the wine and bring to a boil.
Return the beef to the pot and cover.
Slide the pot into the oven and cook for about an hour.
Meanwhile, cube the carrots and potatoes. You could also add turnips or parsnips.
After 1 hour, turn the roast and add the carrots and potatoes.
Cover and cook for another 60-90 minutes. The beef should be very tender, almost falling apart.
Remove the pot from the oven and let sit on the stovetop for 5-10 minutes.
Serve with crusty bread or mixed with noodles.
Notes: Wow. This was fantastic. Our potatoes were falling apart, but
they added a nice texture to the sauce. We turned the leftovers into
stew. It wasn’t that much of a stretch. We just added a touch more
water and reheated the leftovers in a saucepan. The Zane and Zack’s
salt added the perfect amount of smoke. I think this dish would have
been just as good (although definitely different) if we’d used red
wine. So use whatever wine you have around. To make it more local, I
think you could eliminate the tomato paste, especially if you used red