Here we have Six Grapes Port as well as a gifted custom-made batch of port, and started off Christmas Dinner with an appetizer of Tom de Savoie, some creamy Le Delice de Bourgogne, a dried fruit and nut brick from Bristol Farms, black & green Spanish olives and black pepper crackers.
1 4lb Chuck Roast
2 tbsp Flour (for dipping)
2-3 tbsp Olive Oil
2 Onions + 1 Shallot, quartered
8 Carrots (or 6 for large), cut in 2-inch pieces
6 cloves Garlic, halved
1 cup Port
2 cups Mushroom Stock
4 sprigs Rosemary
Salt & Pepper to taste
Our recipe is adapted from Ree Drummond of The Pioneer Woman, but instead of wine we used port, in place of beef stock we used mushroom stock, we added shallots in with the onion, added garlic cloves, and used extra sprigs of rosemary in place of using thyme.
Start your roast by selecting a choice piece of grassfed Chuck Roast with plenty of marbling. The fat is where the flavor comes from and also texturizes the meat so that it is not so compressed.
– Heat olive oil on medium-high in a roasting pot. Add onions and brown each side. Remove Onions.
– Add more oil if needed, sear both sides and edges of the chuck roast. Remove.
– Pour in the port and deglaze the bottom of the pot with a whisk.
– Throw everything back in the pot, starting with the meat, then the onions and carrots, add garlic cloves and sprigs of rosemary on top. Pour in the mushroom stock. Cover. And put in the preheated oven for 4 hours at 275 degrees.
*This is an oven recipe. Using a crock pot is also possible.
Make Mashed Potatoes to accompany the stew-like roast (russet potatoes, lots of butter, half & half, salt & pepper, and a dash of nutmeg):
The Brussel Sprouts are simply roasted with olive oil, salt and pepper. The secret is to toss them thoroughly halfway through and add butter. Roast in same oven as the Roast for the last 40 minutes.