Red Wine-Braised Pot Roast

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
1071
FAT
226%
CHOL
146%
SOD
47%

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Ingredients for 6 servings

1 4-lb. boneless beef chuck pot roast

2 sprigs fresh rosemary

1-1/2 cups dry red wine

1 cup finely chopped onions

Kosher salt and freshly ground black pepper

2 Tbs. chopped capers

2 Tbs. olive oil

1/2 cup finely chopped fennel bulb

2 cups peeled, diced celery root (3/4-inch chunks)

2 garlic cloves, smashed

5 oz. thick-sliced (1/4 inch) pancetta, cut into 1/2-inch squares (to yield 1 cup)

1/4 cup chopped fresh flat-leaf parsley

2 cups peeled, diced carrots (3/4-inch chunks)

5 whole blackĀ peppercorns

2 wide strips orange zest

1/4 cup tomato paste

1-1/2 cups homemade or low-salt chicken or beef broth

2 cups frozen pearl onions (leave whole, add frozen)

1/4 cup brandy

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