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