Snug Harbor Wine

Pot Roast

Serves 4-6

Pair With...

This Pot Roast recipe, also known as Beef Bourguignon, is perfect for a variety of red wines. From Pinot Noir to Cabernet Sauvignon, Chianti to Rioja, pick your favorite and enjoy the pairing. 

Ingredients

  • 1 2-3 lb chuck roast
  • Oil
  • Salt
  • Pepper
  • 4 cups broth or water (more available if necessary)
  • 1/2 cup red wine
  • 2 tbsp tomato paste
  • 2 tbsp dijon mustard
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 2 tsp dried thyme
  • 4 carrots, peeled, cut into 1 inch pieces
  • 2 cups green beans, cut into 1 inch pieces
  • 2 russet potatoes, peeled and diced into small chunks

Preparation

Preheat oven to 350 degrees

  1. Salt and pepper the roast
  2. Add 2 tbsp oil to a large dutch oven and brown the roast on all sides
  3. Add the broth, wine and tomato paste
  4. Add the onion, garlic and herbs
  5. Cook for 2.5 hrs
  6. Remove from oven and add potatoes, carrots and green beans
  7. Add 1 cup or more liquid if needed
  8. Return to oven and cook another 30-45 min
  9. Check doneness of vegetables and cook until tender
  10. Remove the beef and shred with forks
  11. Remove bay leaf
  12. Return to dutch oven, stir to combine and adjust salt if needed
  13. Serve with crusty bread and a green salad!

Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.

If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!

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