Pinot Noir–Braised Pot Roast with Root Vegetables

POT ROAST

• 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

PICKLED RED ONION

• 1 red onion, thinly sliced
• 1/2 cup white balsamic vinegar
• 1 bay leaf
• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 1 teaspoon whole pink peppercorns
• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
• 1 sweet onion, chopped

Kosher salt

Pepper

• 4 tablespoons unsalted butter

Chopped parsley, for garnish

Extra-virgin olive oil, for drizzling

1. Make the pot roast In a large enameled cast-iron casserole, heat the olive oil. Season the meat with salt and pepper and dredge in flour. Working in 2 batches, sear the meat over moderately high heat until browned all over, 5 minutes per batch; transfer to a plate. Add the vegetables to the casserole and cook over moderate heat for 5 minutes. Return the meat and juices to the pot, add the wine and bring to a boil. Cover and cook over low heat, stirring occasionally, until the meat is tender, 1 hour and 30 minutes. Stir in the butter and vinegar; season with salt and pepper.
2. Ludo Lefebvre’s Ultimate Steak Tartare
3. Make the pickled red onion Pack the sliced red onion into a 1-quart jar. In a saucepan, combine the vinegar, bay leaf, sugar, salt, peppercorns and 1 1/2 cups of water and bring to a boil until the sugar is dissolved. Pour the brine over the red onion and let cool; drain well.
4. Make the mashed potatoes In a medium saucepan, cover the potatoes and onion with cold water and bring to a boil. Add a big pinch of salt and simmer until the potatoes are very tender, 40 minutes. Drain the potatoes; return to the saucepan. Add the butter, season with salt and pepper and whisk until a chunky puree forms.
5. Spoon the mashed potatoes into shallow bowls. Top with the pot roast, garnish with the pickled red onion and parsley and drizzle with olive oil; serve.