Recipe: Pot roast Burgundy, courtesy of Phil Liesenfeld of Stars Grill.

Ingredients 5 lbs. beef short ribs or chuck flap 1 large yellow onion, peeled and diced large 2 carrots, peeled and chopped 2 ribs celery, chopped 2 oz tomato paste or ketchup 4 oz red wine, preferably Burgundy. Beef stock or water to cover 2 sprigs thyme 1 bay leaf 5 each peppercorns Salt Method

Preheat oven to 425 degrees.

Lightly season beef on all sides with salt (the salt will blend in with the liquid as it cooks and reduces)

In a hot pan, drizzle with just enough vegetable oil to coat.

Place beef in pan and sear all sides until brown.

Place beef in a separate baking pan with at least 1 inch between pieces of meat.

Add onions, carrots, and celery to searing pan and cook on high heat until brown.

Add tomato paste or ketchup to vegetables.

Cook for two minutes, then add red wine and cook for two additional minutes.

Add beef stock or water and heat until boiling.

Add liquid to beef in pan. Add thyme, peppercorns and bay leaf and then cover with foil. The liquid should cover the meat.

Place in oven and cook until fork tender (about 3 1/2 hours). It is done when the meat is soft and tender, and will easily tear with tongs or a fork.

If serving immediately, strain out liquid and reduce by half and pour over meat as a sauce

If not serving, let the meat cool down in the liquid so it doesn't dry out. It will keep for days this way.

Serve with mashed potatoes and braised greens like we do here, or any way you want with your favorite sides.