Red Wine Pot Roast

Prep time: 30 minutes (plus resting time)
Cook time: 4 hours 20 minutes
Total time: 4 hours 50 minutes
Serves: 6

Ingredients

• 1 cup Culinary Tours Red Wine Vinegar
• 1 cup hot water
• 1/4 cup Food Club Granulated Sugar
• 1/2 teaspoon Food Club Salt
• 1 large red onion, peeled and thinly sliced
• 1 (4-pound) Angus Pride Chuck Roast
• 3 teaspoons kosher salt, divided
• 1 teaspoon Food Club Ground Black Pepper
• 3 tablespoons Food Club Olive Oil, divided
• 2 Simply Done 6-Pound Roasting Pans
• 1 yellow onion, peeled and sliced
• 1/4 cup Food Club Tomato Paste
• 2 cups Food Club Beef Broth
• 2 cups Fresh Harvest Red Wine
• 2 cups carrots, roughly chopped
• 2 cups potatoes, roughly chopped
• 1/2 cup crumbled blue cheese
• 1/2 cup chopped fresh parsley, for garnish

Directions

1. In a medium bowl, whisk together red wine vinegar, hot water, sugar and salt until sugar is completely dissolved. Add red onions and stir to submerge in liquid. Cover and refrigerate at least 3 hours, and up to 2 days.
2. Preheat oven to 325°F and season chuck roast with 2 teaspoons kosher salt and black pepper on all sides. Heat 1 tablespoon oil in a large skillet over medium-high heat and brown roast on all sides. Transfer roast to a Simply Done Foil Roasting Pan. Add onions to skillet and sauté for 5 minutes. Add tomato paste and cook for an additional 2 minutes, stirring frequently. Pour in beef broth and red wine, stirring to combine and bring to a simmer.
3. Pour red wine mixture over chuck roast and place in oven. Cook for 3-4 hours, or until meat is fork-tender. Let rest at least 30 minutes before carving.