So, I've made this twice! The first time was a couple of weeks ago, and it was literally GONE before I could even get any pictures! Again, this recipe uses several ingredients from Gainey Vineyard, but don't be afraid to improvise and use what you have on hand. The wine and garlic along with the long cooking time make this traditional favorite super tender and wonderful :)
Delicious and Flavorful Pot Roast
1 medium sized beef chuck roast (about 3 lbs).
¼ c. all-purpose flour
1 Tbsp. butter
2 Tbsp. Gainey Vineyard Basil & Garlic Grapeseed Oil
1 c. low-sodium beef broth
1 c. Gainey Vineyard Pinot Noir wine
2 Tbsp. Gainey Vineyard Rosemary & Garlic Seasoning
2 garlic cloves, minced
salt and pepper
Preheat oven to 350 degrees.
Place chuck roast in 1 gallon freezer bag and sprinkle with flour. Toss to coat.
In heavy Dutch Oven on stovetop, melt butter over medium heat and add grapeseed oil.
Shake off excess flour from roast and place it in the pot. Brown both sides over medium heat and salt and pepper each side.
When browned on both sides, slowly pour in beef broth and wine. Sprinkle seasoning mix and minced garlic on top of roast. Bring liquid to a boil and let it reduce by ¼.
Remove from heat. Cover and place in preheated oven. Bake for 2 hours or until fork tender.
(Note: I did not add vegetables to this roast, but it’s wonderful with roasted red potatoes and a simple green salad). Enjoy!