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Ultimate Braised Roast

Ultimate Braised Roast

Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes

Servings

8 Servings

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 3 - 4-pound Grow & Behold roast
  • ¼ cup potato starch
  • 1 teaspoon freshly ground black pepper
  • 1 large Spanish onion sliced
  • 1 large carrot 1 cup, rough chopped
  • 2 celery stalks ½ cup, rough chopped
  • 4 garlic cloves minced
  • 1 6-ounce can tomato paste
  • 1½ cups red wine
  • 4 rosemary or thyme sprigs or 1 teaspoon dried rosemary or thyme
  • 1 cup beef or vegetable broth
  • 2 cups sliced or diced pineapple reserve remaining pineapple for garnish
  • ⅓ cup honey
  • 1½ cups finely diced pineapple
  • ¼ cup finely diced shallots
  • 1 red or green jalapeño finely diced (optional)
  • ¼ cup fresh chopped parsley
  • ½ teaspoon salt
  • 2 tablespoons lime juice
  • 2 teaspoons extra virgin olive oil
  • 1 tablespoon honey

Instructions

  • Roast:
  • Heat 1 tablespoon evoo in sauté pan over medium heat.
  • Coat roast with potato starch and black pepper. Sear for 10 minutes per side, until each side develops a deep brown crust.
  • Once roast is seared, move into a 9- x 13-inch baking dish.
  • Add 1 tablespoon evoo to the pan along with onion, carrots, celery, and garlic. Sauté vegetables for 10 minutes until softened.
  • Mix in tomato paste and cook on medium heat until tomato paste clings to vegetables and starts becoming a bit brown.
  • Turn heat on high and pour in wine; cook on high until wine bubbles.
  • Lower heat and add thyme or rosemary, broth, pineapple, and honey.
  • Preheat oven to 350°F. Pour mixture over roast and cook at 350°F for 3 hours.
  • Allow roast to cool completely before slicing.
  • Pineapple Gremolata:
  • Combine pineapple, shallots, jalapeño, parsley, salt, lime juice, evoo, and honey.
  • Serve with roast.
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