The Best Quinoa Minestrone
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making The Best
Pinot Noir–Braised Pot Roast with Root Vegetables
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 pounds chuck roast, cut into 1 1/2-inch cubes
- Kosher salt
- Pepper
- All-purpose flour, for dredging
- 6 medium carrots, peeled and cut into 1-inch pieces
- 3 medium parsnips, peeled and cut into 1-inch pieces
- 2 leeks, white and light green parts only, cut into 1-inch pieces
- 1 pound celery root, peeled and cut into 1-inch pieces
- One 750-ml bottle fruity Pinot Noir
- 4 tablespoons unsalted butter
- 1 teaspoon white balsamic vinegar
Instructions
Pinot Noir–Braised Pot Roast with Root Vegetables serves 4 original recipe by Food & Wine.
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