Submitted by Flora Springs WineryIngredients:
- 4# boneless chuck roast
- 1cup flour
- Bay leaf
- 4 cloves garlic
- 4 c chicken or beef stock or enough to cover (heated)
- Salt and pepper
- 4 ea carrots chopped
- 1 ea onion chopped
- 2 ea parsnips chopped
Season chuck roast with salt and pepper and dust with flour. Brown roast on all sides in a
medium sauté pan. Place roast and remaining ingredients into a large casserole pan and cover with foil.
Place into a 425 degree oven. Cook covered for about 4 hours or until
tender. Add more chicken or beef stock, if needed during cooking.
Remove foil and allow top to brown for another 30 minutes or until roast is fork tender.
roast from pan and set aside. Place remaining ingredients in a blender
and puree until smooth. Season with salt and pepper. If sauce is too
thin, place on stove top and reduce until thick. Add more roasted root
vegetables for garnish and fresh herbs.
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