Braised Pot Roast with Autumn Fruit

This recipe uses ancho chiles, which are dried poblano peppers that aren't spicy and actually have a fruity flavor. Paired with some red wine and prunes, this is a delicious autumn recipe that can be passed down for generations. 


  • 4-5 lb KOL Foods Butcher's or Silver Tip Roast
  • 2 medium red carrots, sliced
  • 2 medium carrots, sliced
  • 2 stalks of celery
  • 2 bulbs of garlic, separated into cloves, skinned and smashed
  • 2 cups sliced pitted prunes
  • 3 dried ancho chilies, steamed/soaked and seeded (not hot, but rather mild toasty and fruity flavor)
  • 3 tablespoons tomato paste
  • 1 bottle of fruity red wine (Pinot Noir)
  • 2 cups KOL Foods beef, poultry or chicken broth
  • Kosher salt and pepper

Preheat oven to 250 F.

Lightly oil a large saute pan and heat over medium heat.

Wash and dry the roast and season with salt and pepper.

Sear roast on all sides until the roast is dark brown (about 1-2 minutes per side). Transfer the roast to a roasting pan.

Add the onions to the large saute pan and saute until the onions are deep brown and very fragrant (about 7-10 minutes).

Add the carrots and celery and continue cooking until they are lightly caramelized.

Add the ancho chilies, garlic, and prunes and saute for an additional two minutes.

Add the tomato paste and cook the paste until it has darkened slightly.

Add the wine and using a wooden spoon scrape up the browned bits.

Transfer all the ingredients to a roasting pan. Add the broth.

Cover and braise for 3-4 hours or until a fork can easily pierce the meat and will not resist.

Remove the roast from oven. Let the roast rest on a cutting board or tray for 20-30 minutes, covered with foil.

Strain the vegetables out of the braising liquid and transfer the liquid to a sauce pan. Reduce the liquid by 2/3 or until it clings to a spoon. Season to taste with salt and pepper.

Slice Roast and serve with vegetables and sauce.

Serves 12.