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Tassel Ridge® Iowa In the Dark Pot Roast

Ingredients

  • 3 lb chuck or rump roast
  • 3 tsp salt
  • 1½ tsp ground pepper
  • 2 Tbsp olive oil
  • 5 carrots, cut into 3-inch pieces
  • 4 ribs of celery, cut into 2-inch pieces
  • 8–10 small pearl onions, peeled
  • 6–8 Yukon Gold potatoes, cut in half
  • 1 cup water
  • 1 Tbsp beef base
  • 1 bottle Tassel Ridge Iowa In the Dark
  • 3–4 sprigs fresh rosemary

Instructions

  1. Preheat oven to 350°F. Season roast with salt and pepper. Put oil in sauté pan. Add meat. Cook until golden brown on each side. Transfer roast to Dutch oven. In pan used to sear roast, cook carrots, celery, and onions about 5 minutes. Add carrot mixture and potatoes to Dutch oven. Deglaze sauté pan with water. Add beef base. Bring to a boil. Add Tassel Ridge Iowa In the Dark and rosemary. Pour over roast. Cover and cook in oven about 3 hours, or until beef is tender. Arrange vegetables and potatoes on serving platter. Slice roast. Add to platter. Skim fat off liquid in Dutch oven. Serve pan sauce over meat or on the side, if desired. Serves 5–7.

Recipe Notes

Wine Recommendation—Tassel Ridge Iowa In the Dark

Iowa In the Dark is a dry red with light and fresh flavors. First impressions are tangy acid followed by black cherry fading to plum followed by a drying mid-palate and a long, pleasing finish. Made from Marquette, St. Croix, Petite Pearl, and Steuben grapes grown in our Iowa vineyards, Iowa In the Dark is a versatile wine that will pair nicely with grilled meat, hearty meat dishes, and spicy foods including Asian and Mexican dishes. Serve at room temperature.