Figs in pot roast? The combo is divine. Sweet and dark, figs are delicious. Figs cooked in red wine pair well with slow-roasted, tender pot roast meat.
1 + 1 teaspoons salt, divided
½ + ½ teaspoon ground black pepper, divided
¼ cup flour
1 (3–4-pound) chuck roast
1 tablespoon olive oil
1 medium yellow onion
1 carrot
3 cloves garlic
1 cup beef broth
1 cup red wine
Heat the oven to 325 F. Mix half the salt and pepper with the flour in a large bowl. Chuck roast to the bowl and coat with flour, shaking off excess.
1
Heat olive oil in a large Dutch oven. Brown the chuck roast on one side for 3 minutes in the pan. Sear the other side for 3 minutes. Take the roast out of the pan, leaving the drippings.
2
While the roast cooks, roughly chop onion, carrot, and garlic. Put roughly chopped vegetables in the Dutch oven. Sauté 3–4 minutes until softened and fragrant.
3
Deglaze the brown bits with beef broth, red wine, and browning liquid. Mix in brown sugar, 1 cup figs, and remaining salt and pepper. Stir to dissolve sugar.
4
Chuck roast and herb bunches. Bring to boil. Put the pot in the preheated oven with a lid. Bake 2 hours 15 minutes. Bake for another hour at 250 F.
5
Leave the pot at room temperature for 15 minutes after removing it from the oven. After discarding the herb sprigs, remove the chuck roast and place it on a plate.
6
Carefully blend the pot liquid with an immersion blender. Combine the remaining figs with the liquid. Slice pot roast. Pour liquid over sliced pot roast. Serve with favorite sides.
7
Fig and caramelized onion whipped ricotta dip recipe