Ingredients

3.5 to 4 lbs Pot Roast, Chuck
6 T, divided AprèsVin Cabernet Sauvignon oil
¾ c onion, peeled and roughly chopped
2 T Garlic, peeled and roughly diced
½ c Celery, scrubbed and cut in 1” pieces
¾ c Carrots, scrubbed and cut in 1” pieces
2 sprigs of fresh Thyme
2 Bay leaves
2 c Beef stock
1 c Red wine
¼ t Salt
¼ t Pepper
2 t Balsamic Vinegar

 

Directions

1. Preheat the oven to 325°F.
2. Heat 2 Tbsp of the Apres Vin Cabernet Sauvignon oil in a large, heavy frying pan until a drop of water sizzles when flicked into the pan. Gently place the pot roast in the frying pan and brown on all sides, about 5 minutes.
3. Add the onion, garlic, celery, carrots, thyme and bay leaves around the meat in the frying pan. Reduce heat to medium-low and cook, stirring frequently, for 2 minutes.
4. Transfer the meat and vegetables to a large roasting pan. Scrape all drippings from the frying pan into the roasting pan with a spatula.
5. Add the beef stock and red wine to the pan, stirring gently around the meat to dislodge any stuck vegetables.
6. Sprinkle the meat and vegetables with salt and pepper.
7. Tightly cover the roasting pan with foil and put the pan in the preheated oven.
8. Check the roast after 2 ½ hours. The internal temperature should read above 200°F. Reseal the roasting pan with the foil and allow the roast to cook for 1 hour more.
9. Transfer the roast from the pan to a cutting board and loosely tent with foil.
10. Transfer the vegetables to a small serving dish with a slotted spoon. Discard the bay leaves.
11. Pour the cooking juices into a medium saucepan and heat to boiling. Reduce to 1 cup, about 5 minutes.
12. Whisk the remaining Cabernet Sauvignon oil and the balsamic vinegar into the reduced sauce.
13. Cut the roast into thick slices and serve over mounds of the vegetable mixture.
14. Drizzle the sauce over the meat and serve.
Preparation Time: 25 minutes
Roasting Time: 3 ½ hours