Classic Red Wine Braised Cross Rib Roast with Root Vegetables

1.Preheat your oven to 160°C (325°F). Pat the cross rib roast completely dry with paper towels and season generously on all sides with salt and black pepper.

2.Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set it aside.

3.Add the chopped onion, carrots, and celery to the same pot. Sauté for 5-7 minutes until the vegetables begin to soften and brown slightly.

4.Stir in the smashed garlic and tomato paste. Cook for 1 minute until the tomato paste darkens slightly.

5.Sprinkle the dried thyme, dried rosemary, 1 teaspoon of salt, and 1/2 teaspoon of pepper over the vegetables. Stir to combine.

6.Pour in the red wine, scraping up any browned bits from the bottom of the pot (deglazing). Bring the wine to a simmer and let it reduce by about one-third, approximately 5 minutes.

7.Return the seared roast to the pot. Add the beef broth and the bay leaf, ensuring the liquid comes about halfway up the side of the roast. Bring the liquid to a gentle simmer on the stovetop.

8.Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 2.5 hours.

9.After 2.5 hours, carefully remove the pot from the oven. Nestle the halved potatoes and chunked root vegetables around the roast in the liquid. Cover again and return to the oven.

10.Continue braising for another 1 to 1.5 hours, or until the roast is fork-tender and the vegetables are soft. The total cooking time should be between 3.5 to 4 hours.

11.Carefully remove the roast and vegetables from the pot and place them on a serving platter. Tent loosely with foil to keep warm.

12.Strain the braising liquid into a saucepan, discarding the solids (or reserving the softened mirepoix if desired). Skim off any excess fat from the surface. Bring the liquid to a simmer over medium heat and cook until it has reduced slightly and thickened into a rich sauce, about 10-15 minutes. Taste and adjust seasoning if necessary.

13.Slice the roast against the grain (or shred it, as cross rib roast often falls apart when slow-cooked). Spoon the rich sauce over the meat and vegetables. Garnish generously with fresh chopped parsley before serving.