Main Dish

Perfect Sunday Pot Roast with Rich Cabernet Gravy

Pech Merle Winery

21001 Geyserville Avenue
Geyserville, CA 95441

  • RECIPE YEAR: 2013
  • RECIPE BY: Dan Lucia, DL Catering; Recipe by Ruby
  • YIELD: Serves 6
  • PAIRS WELL WITH: Pech Merle Alexander Valley Cabernet Sauvignon

This has become our "go-to" dish for dinner with family and friends. Everyone seriously loves it! We serve the pot roast over creamy polenta and with a side of roasted root vegetables.

  • 1 boneless chuck roast, about 3 1/2 pounds
  • 1 tablespoon dried rosemary
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 3 tablespoons olive oil
  • 1 1/2 cups finely diced onions
  • 1 cup finely diced carrots
  • 3/4 cup finely diced celery
  • 3 large garlic cloves, crushed and peeled
  • 3 bay leaves, broken in half
  • 1 can (28 ounces) diced tomatoes, drained
  • 3 cups beef broth
  • 2 cups Pech Merle Cabernet Sauvignon
  • 1/2 cup fresh orange juice
  • 2 tablespoons chopped fresh flat-leaf parsley


Preheat the oven to 275°F.

Pat the roast dry with paper towels. In a small bowl, stir together the rosemary, basil, salt, black pepper and red pepper flakes. Rub the roast on all sides with the mixture.

In a deep ovenproof pot with a lid, warm 2 tablespoons of the olive oil over medium heat. Add the roast and brown on all sides, about 5 minutes. Transfer to a plate.

In the same pot, warm the remaining 1 tablespoon olive oil. Add the onions, carrots and celery and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the bay leaves, tomatoes, broth, wine and orange juice and bring to a simmer. Return the meat to the pot, cover and transfer to the oven. Roast until the meat is fork-tender, about 2 1/2 hours.

Transfer the roast to a cutting board. Remove and discard the bay leaves and skim the fat off the cooking liquid. Transfer the liquid and the vegetables to a blender and puree; this is the rich gravy.

Cut the roast into slices 1/4 inch thick and sprinkle with the parsley. Serve with the gravy.

Pech Merle Winery

21001 Geyserville Avenue
Geyserville, CA 95441