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Pot Roast with Pappardelle Pasta
A classic, melt‑in‑your‑mouth braised chuck roast cooked in one pot with onions, carrots, celery, mushrooms, red wine and beef stock, served over buttery pappardelle ribbons. Inspired by Chef Jean‑Pierre’s family recipe, this comforting main‑course is perfect for a weekend dinner.
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Cost Breakdown
Critical Success Points
- • Sear the roast to develop a deep crust (Maillard reaction)
- • Deglaze with red wine and reduce to concentrate flavor
- • Scrape the fond from the pot before adding liquids
- • Braise until the meat is fork‑tender
Safety Warnings
- • Handle hot oil and the searing pot with oven mitts to avoid burns
- • The pot and oven will be very hot; use proper protective gear
- • Sharp knives – keep fingers tucked while chopping
- • Alcohol vapors from wine reduction can be flammable – keep flame away
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