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TwitThisAn American Staple
The appetite for casseroles is eternally American but the fashions in one-pot dishes change. For more on Molly Stevens's techniques see the RD article Casserole Season.Cooking time: 3 hours
You Will Need
Braise
One 3 1/2- to 4-pound boneless beef chuck roast, preferably top blade roast
Coarse salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large yellow onion (about 8 ounces), coarsely chopped
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
2 garlic cloves, peeled and smashed
1 cup Zinfandel or other robust dry red wine
1 cup beef, veal, or chicken stock, homemade or store-bought
Three large 3- to 4-inch leafy fresh sage sprigs
Two to three 6- to 8-inch leafy flat-leaf parsley sprigs
8 to 10 black peppercorns
Garnish
1 1/2 pounds small to medium carrots, peeled, or 3/4 pound each carrots and parsnips, peeled
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
Coarse salt and freshly ground black pepper
1 tablespoon red wine vinegar
Pinch of sugar
2 tablespoons chopped fresh sage
2 tablespoons chopped flat-leaf parsley
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