Main Dish
Perfect Sunday Pot Roast with Rich Cabernet Gravy
Pech Merle Winery
21001 Geyserville Avenue
Geyserville, CA 95441
pechmerlewinery.com
- 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.
Ingredients:
- 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
Directions:
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.
