Welcome to the 2025 Fall Club Release
Braised Chuck Roast
Pair with the CRU Winery Sierra Madre Vineyard Pinot Noir or Highlands Selection Pinot Noir
Ingredients:
3 lb. Boneless Chuck Roast
1 Tablespoon Olive Oil
3 Stalks Celery
2 Carrots
1 Onion
6 Cloves Garlic, Minced
2 Tablespoons Tomato Paste
1 Cup CRU Winery Pinot Noir
1 Cup Beef Stock
1 lb. Yukon Gold Potatoes, cut in half
Fresh Rosemary & Thyme
Salt & Pepper
Directions:
- Season meat with salt and pepper and preheat oven to 325 degrees.
- Quarter onion and cut carrots and celery into large chunks.
- Add oil to large dutch oven over medium-high heat, once oil is hot add seasoned chuck roast.
- Sear meat on each side until crust forms, about 3 minutes per side. Remove meat and set aside.
- Turn down temperature to medium and add vegetables to dutch oven. Sautee 3-5 minutes and then add minced garlic.
- Add tomato paste to pot and cook 2-3 minutes.
- Add roast back to the pot and add in potatoes, beef broth and wine.
- Cook in preheated oven 3-4 hours or until fork tender.
- Let roast rest 10 minutes before serving, garnish with fresh rosemary and thyme.
Discover the Sarmento Vineyard in the
Santa Lucia Highlands.
Learn more about the Sierra Madre Vineyard in
Santa Maria Valley
