Risotto Cakes, for serving, recipe follows
Preheat the oven to 350 degrees F.
Using paper towels, pat the roast dry to help get a great crust
on the meat. Sprinkle the roast generously with salt and pepper. In a large Dutch oven over medium heat, add 2 tablespoons oil and heat until glossy. Add the roast
and brown on all sides. Remove and transfer to a cutting board or a large plate.
Add more oil to the pot if needed, along with the carrots, celery
. Season with salt and pepper. Add the fresh herb bundle and cook until the vegetables start to brown, 5 to 10 minutes. Add the garlic and continue cooking for another minute. Add 3/4 cup of the red wine and reduce by half, scraping up the seared bits and incorporating them into the juice. Then return the roast to the pot and add the beef broth
. Bring the liquid to a simmer before covering with a tight-fitting lid and placing the pot in the oven. Allow the roast to cook until fork tender, 3 1/2 to 4 hours, turning once halfway through.
Remove from the oven and transfer the roast to a large cutting board. Tent with foil while the roast rests. Placing the Dutch oven
back on the stovetop over medium-high heat, add the remaining 1/4 cup of red wine
to the liquid and reduce by half at a simmer, about 10 minutes. Strain
the sauce and season with salt and pepper. Shred
the roast into big chunks and toss with the jus
For the herb salad: Toss the watercress
and picked parsley with the lemon juice
and olive oil to taste. Season with salt and pepper and top with the toasted almonds
Serve on top of the Risotto Cakes and top with the fresh herb salad.