INGREDIENTS
8oz
of La Provencale Cellars Apple Grilling Glaze, separated 3oz and 5oz
(In this month's shipment)
3.5
lb chuck-eye roast
½ tsp Fleur de sel
Freshly ground pepper to taste
2 tsp Extra Virgin Olive Oil
1 medium onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
1 14oz can diced tomatoes
1 clove of garlic
½ cup chicken broth
1 tbsp of Apple Cidar vinegar
½ cup robust dry wine
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DIRECTIONS
Preheat oven to 300 degrees F
Rub
Roast with salt and pepper. Heat olive oil in Dutch oven over medium heat
Brown. Roast on all sides, about 10 minutes. Remove to large plate and set
aside.
Add
onions, celery and carrots, stirring often, until vegetables begin to brown. Add
tomatoes and garlic, cook about 45 seconds. Add chicken broth, vinegar, and red
wine. Scrape pan bottom to loosen brown bits.
Add
pot roast and juices (if any) back to mixture in Dutch oven. Bring liquid to
simmer. Stir in 3oz of grilling glaze and cover pot. Transfer to preheated oven
for 3 ½ hours. Turn roast every 30 minutes.
Transfer roast to carving board and tent with aluminum foil.
Warm
remaining 5oz Grilling Glaze on stove top or in microwave.
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