With this delicious, slow-simmered pot roast featuring our award-winning Biltmore Estate Winery™ Cabernet Sauvignon and a hint of Biltmore® Grown honey, the culinary team at Stable Café defines what we think of as comfort food. Perfect for a cozy meal that chases the chill in the air, it’s even more satisfying when served with mashed potatoes and gravy. Pair it with the bold depths of our barrel-aged Cabernet Sauvignon or any of our dry red wines.
Ingredients
- 4–5 pounds boneless beef chuck roast
- 4 large carrots, trimmed and cut into chunks
- 4 celery stalks, trimmed and cut into chunks
- 3 large onions, peeled and quartered
- 1 thyme bundle, tied with butcher’s twine
- 2 cups Biltmore Estate Winery™ Cabernet Sauvignon
- ¼ cup balsamic vinegar
- ¼ cup Biltmore® Grown honey
- 1 tablespoon salt
- 1 teaspoon pepper
- 16 ounces unsalted beef broth
- Olive oil
- Kosher salt and freshly ground pepper to taste
Directions
Place the beef roast, vegetables, and thyme in a large dutch oven (deep enough to submerge the roast in liquid). Pour the wine, vinegar, and honey over the top and season with 1 tablespoon salt and 1 teaspoon pepper. Marinate for at least 3 hours, and overnight if possible.
Preheat the oven to 350 degrees. Remove the roast from the marinade and reserve marinade. Pat the roast dry and season meat liberally with salt and fresh black pepper.
Place a large skillet over medium-high heat with a little olive oil. Pan-sear the roast to brown on all sides. Put the roast back in the dutch oven with the marinade. Remove the vegetables and pan-sear the carrots, celery, and onions until golden brown and return to the dutch oven.
Add beef broth, ensuring the entire roast is submerged in liquid. Place the dutch oven over high heat and bring the liquid to a simmer. Cover and quickly move the dutch oven to the oven. Braise for 2–3 hours until meat is tender enough to pierce with a fork.
Remove the cooked meat from the braising liquid and set aside. Remove thyme bundle from liquid and discard. Puree the liquid and the vegetables and strain through a fine mesh colander.
Return liquid to pot and simmer, reducing until gravy consistency is achieved. Return meat to liquid and break into portion-size pieces with a fork. Serve pot roast and gravy hot with mashed potatoes.
