Zinfandel Pot Roast with Glazed Carrots & Fresh Sage

Recipe-15109

Course Main Dishes Total Time Under 4h

Ingredients in this Recipe

1 carrot, coarsely chopped
1 celery stalk, coarsely shopped
1 cup beef, veal, or chicken stock, homemade or store bought
1 cup Zinfandel or other robust dry red wine
1 large yellow onion (about 8 ounces), coarsely chopped
1 tablespoon red wine vinegar
1 tablespoon unsalted butter
2 garlic cloves, peeled and smashed
2 tablespoons extra virgin olive oil
8 to 10 black peppercorns
Coarse salt and freshly ground black pepper
One 3 ½ to 4 pound boneless beef chuck roast, preferably top blade roast
Pinch of sugar
Three large 3 to 4 inch leafy fresh sage sprigs
Two to three 6 to 8 inch leafy flat leaf parsley sprigs

Recipe Preparation

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