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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
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 butchers twine
2 cups Biltmore Estate Cabernet Sauvignon
1/4 cup balsamic vinegar
1/4 cup honey
16 oz. unsalted beef broth
Olive oil
Salt and pepper
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, but overnight is preferred.
Preheat the oven to 350°F. Remove the beef from the marinade and reserve marinade. Pat the beef 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 beef roast to brown on all sides. Then remove the meat and place back in the Dutch oven with the marinade. Remove the vegetables and pan-sear the carrots, celery, and onions until golden brown. Then place back in the Dutch oven. Add the beef broth to make sure the entire beef roast is submerged in liquid. Place the Dutch oven over high heat and bring the liquid to a simmer. Then cover, and quickly move the Dutch oven into the oven. Braise for 2-3 hours until extremely tender (you should be able to easily pierce the meat 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, then return meat to the liquid and break into portion size pieces with a fork.
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Stable Café Pot Roast - Biltmore - Ashville, NC
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
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 butchers twine
2 cups Biltmore Estate Cabernet Sauvignon
1/4 cup balsamic vinegar
1/4 cup honey
16 oz. unsalted beef broth
Olive oil
Salt and pepper
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, but overnight is preferred.
Preheat the oven to 350°F. Remove the beef from the marinade and reserve marinade. Pat the beef 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 beef roast to brown on all sides. Then remove the meat and place back in the Dutch oven with the marinade. Remove the vegetables and pan-sear the carrots, celery, and onions until golden brown. Then place back in the Dutch oven. Add the beef broth to make sure the entire beef roast is submerged in liquid. Place the Dutch oven over high heat and bring the liquid to a simmer. Then cover, and quickly move the Dutch oven into the oven. Braise for 2-3 hours until extremely tender (you should be able to easily pierce the meat 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, then return meat to the liquid and break into portion size pieces with a fork.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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