Delicious Slow-Braised Zwetschken Roast with Winter Vegetables

Zwetschken, known as European plums, add a delightful sweetness to the savory and succulent flavors of a slow-braised roast. This dish, complemented by a medley of winter vegetables, provides a heartwarming and sophisticated meal that’s perfect for a cozy dinner gathering.

###Ingredients###

For the Roast:- 2.5 lbs beef chuck roast- Salt and pepper to taste- 2 tablespoons olive oil- 1 large onion, chopped- 3 cloves garlic, minced- 1 cup Zwetschken (European plums), pitted and halved- 1 cup red wine- 2 cups beef broth- 1 tablespoon tomato paste- 2 sprigs fresh thyme- 2 bay leaves

For the Winter Vegetables:- 3 large carrots, peeled and cut into chunks- 2 parsnips, peeled and cut into chunks- 1 rutabaga (swede), peeled and cut into chunks- 10 small new potatoes, halved- 2 tablespoons olive oil- Salt and pepper to taste- 1 teaspoon dried thyme

###Instructions###

1. Prepare the Roast- Preheat your oven to 325°F (165°C).- Season the beef chuck roast generously with salt and pepper.- In a large Dutch oven or heavy oven-safe pot, heat the olive oil over medium-high heat.- Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.

2. Cook the Vegetables for the Roast- In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.- Add the halved Zwetschken and cook for an additional 2 minutes.- Pour in the red wine, stirring to deglaze the pot and scrape up any browned bits from the bottom.

3. Braise the Roast- Add the beef broth, tomato paste, fresh thyme, and bay leaves to the pot. Stir to combine.- Return the seared roast to the pot, ensuring it is partially submerged in the liquid.- Cover the pot with a lid and transfer it to the preheated oven. Braise for about 3 hours, or until the meat is tender and easily pulls apart with a fork.

4. Prepare the Winter Vegetables- About 1 hour before the roast is done, start preparing the winter vegetables.- Preheat a separate oven to 400°F (200°C).- In a large mixing bowl, toss the carrots, parsnips, rutabaga, and new potatoes with olive oil, salt, pepper, and dried thyme.- Spread the seasoned vegetables on a large baking sheet in a single layer.- Roast in the oven for 45-50 minutes, or until the vegetables are tender and caramelized.

5. Serving- Once the roast is finished braising, remove it from the oven. Let it rest for 10 minutes before slicing.- Serve the slow-braised Zwetschken roast with a generous portion of the roasted winter vegetables on the side.

Enjoy this warm, comforting, and flavor-packed dish that wonderfully melds the sweet essence of Zwetschken with robust winter ingredients.