Fennel And Onion Braised Pot Roast With Carrots
Ingredients
- 2 pounds rolled chuck roast, salted on all sides and left on a cooling rack set over a tray and uncovered in the fridge
- 1 1/2 cup fennel bulb, trimmed, core removed and julienned
- 1/12 cup yellow onion, peeled, trimmed, and julienned
- 1 1/2 tablespoon rosemary, minced
- 2 teaspoons fennel seeds, crushed
- 2 cups carrots, peeled and cut into 1-inch rounds
- 2 1/2 cups dry red wine
- kosher salt and fresh ground pepper
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