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Ingredients

• Extra-virgin olive oil
• One 3-pound chuck roast, tied
• Kosher salt
• 3 ribs celery, thinly sliced on the bias
• 2 onions, thinly sliced
• 1 pinch crushed red pepper
• 3 cloves garlic, smashed and finely chopped
• 1/2 cup tomato paste
• 1/2 cup red wine vinegar
• 4 cups chicken stock
• 3 bay leaves
• 2 strips orange zest (removed from the orange with a vegetable peeler)
• 2 star anise
• 1 fresh thyme bundle
• 2 cups 1/2-inch diced butternut squash
• 1 1/2 cups 1/2-inch diced Jerusalem artichokes
• 6 to 8 dried figs, stems removed and quartered

Description

Food Network Invites You To Try This Pot Roast Recipe From Anne Burrell.

Food Network