Beef Bourguignon Pot Roast

Some dinners are worth the wait. This cozy pot roast brings together tender beef, smoky bacon, and a rich red wine sauce. Our Cabernet Sauvignon Wine Rub replaces the kosher salt, adding another layer of flavor to a slow-braised favorite.

Ingredients

• 2 tablespoons neutral cooking oil, such as canola
• 1 (3- to 4-pound) boneless chuck roast
• 4 tablespoons SALTOPIA Cabernet Sauvignon Wine Rub
• 6 bacon slices (about 6 ounces), chopped
• 2 small carrots, peeled and chopped (about 2/3 cup)
• 1 small yellow onion, chopped (about 1 1/4 cups)
• 1 large celery stalk, chopped (about 2/3 cup)
• 3 tablespoons tomato paste
• 2 cups Burgundy or other dry red wine
• 2 cups lower-sodium beef stock
• 2 tablespoons cold unsalted butter, optional

Directions

1. Preheat your oven to 325°F. Pat the chuck roast dry, then coat evenly with the 4 tablespoons of Cabernet Sauvignon Wine Rub. Heat the oil in a large Dutch oven over medium-high heat. Sear the roast until deeply browned, about 6 to 8 minutes per side, reducing the heat if the seasoning starts to scorch. Transfer to a plate.
2. Add the bacon to the Dutch oven and cook, stirring occasionally, for about 5 minutes, until some fat has rendered and the bacon begins to crisp. Add the carrots, onion, and celery. Cook for about 8 minutes, stirring occasionally, until the bacon is crisp and the onion begins to brown.
3. Stir in the tomato paste and cook for about 3 minutes, until it darkens. Pour in the wine, scraping up the browned bits from the bottom of the pot. Stir in the beef stock.
4. Return the roast and any accumulated juices to the pot. Bring to a gentle simmer, cover, and transfer to the oven. Cook for 3 to 3½ hours, until the beef is fork-tender.
5. Transfer the roast to a serving dish and cover loosely. Skim excess fat from the sauce, then simmer over medium heat for about 10 minutes to reduce slightly. Remove from the heat and stir in the cold butter, if using.
6. Slice or pull the roast into generous pieces and spoon the sauce over the top.

Pro Tip: Serve over mashed potatoes or buttery egg noodles. That rich sauce deserves something to soak it up!