Pot Roast…comfort food for cold, snowy weather!
This Pot Roast recipe has lots of savory flavors from the herbs and spices as well as body and fat from the roast. Tassel Ridge Iowa Marquette, a dry red with complex aromas and flavors and spicy notes on the finish, is a perfect pairing.
Tassel Ridge® Pot Roast
- 3½–4 lb boneless chuck roast
- 2 medium onions, cut in half and thinly sliced
- 2 tsp minced garlic optional
- 1 cup plus 1–2 cups beef broth
- ¾ cup Tassel Ridge Iowa Marquette
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 6 medium carrots, cut into 1½-inch pieces
- 2 lbs Yukon gold potatoes, cut into 1½-inch pieces
- 2 stalks of celery, cut into 1½-inch pieces
- 2 Tbsp flour
Preheat oven to 275°F. Heat oil in large Dutch oven over medium-high heat. Sprinkle meat with salt and pepper. Place roast in Dutch oven. Brown on all sides, about 2 minutes per side. Remove roast to a plate. Set aside. Add onions to Dutch oven. Cook, stirring, until brown. Sprinkle garlic over onions. Place roast on top of onions. Pour beef broth and Tassel Ridge Iowa Marquette over roast. Add thyme, rosemary, and bay leaf. Bring to a simmer. Cover and return to oven. Cook for 2 hours. Remove from oven. Add carrots, potatoes, and celery. Season with salt and pepper. Cover and return to oven. Cook 1-1½ hours, until roast and vegetables are tender. Remove beef and vegetables to warm platter and keep warm. To make gravy, add enough broth to pan liquid to make 2 cups. Heat over medium heat. Mix flour with a little cold water in small bowl. Stir until smooth. Add to warm broth. Season with salt and pepper to taste. Simmer, stirring, until thickened. Slice roast against grain, into ½-inch pieces. Pour gravy over roast and vegetables, or serve gravy on the side. Serves 6–8.
Wine Recommendation—Tassel Ridge Iowa Marquette
Iowa Marquette is a dry red that teases the palate with a fresh, lightly acidic entry transitioning to raspberry and black cherry and a medium-long finish. A versatile food pairing wine, Iowa Marquette will pair nicely with beef roasts, grilled beef, chicken, or pasta. Serve at room temperature.