Compton Family Roast Recipe pairs with

Cabernet Sauvignon brings rich, ripe black fruit, smooth tannins, and savory umami notes to this hearty meal

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Equipment

  • Cast iron or enameled cast iron pot with lid
  • Spatula
  • Tongs

Ingredients

  • Beef chuck roast, 3 lbs. (serves 4-6)
  • Salt & ground pepper
  • choose from butter, lard, beef tallow, olive oil
  • 2 – 2.5 cups beef stock (optional glug of wine)
  • Optional: Bay leaves, rosemary sprigs, thyme sprigs, whole peppercorns
  • Optional Vegetables: onion, garlic, carrot, rutabaga, whole garlic head with bottom sliced off . . .

Directions

Preheat oven to 300 F

  1. Season your meat evenly with salt and pepper and let rest at room temperature
  2. Bring your cast iron pot/Dutch oven up to medium-high heat, and add fat of your choice (we cook with homemade tallow).
  3. Searing brings flavor and color to your ingredients before slow cooking. Using Vegetables? For the best flavor, cut in large pieces and sear your onions and carrots in the pot first (while the meat rests) then remove from the pan and set aside. Add more fat to the pot and sear your meat evenly on all sides at medium-high to high heat going for golden brown deliciousness. Remove and set aside on a plate.

Deglaze the pan by adding a cup of stock and scraping up and reincorporating any browned bits stuck to the bottom. Return the meat to the pan, layer vegetables over the top, and add more stock to cover the meat and veggies about halfway. Tuck herb sprigs and bay leaf into the liquid if you are using them. You can add a generous splash of wine here too.

Cover the pot with your oven safe lid and roast in the oven for 3 to 3.5 hours for a 3-pound roast. A 5-pound roast will take 4-5 hours of cook time. NO PEEKING! It is important to not disturb the roast during cooking.

Check if the roast is done with a fork. The meat should be moist and tender enough for the fork to almost pull it apart. Remove the herbs from the pot and discard. You can use the pan drippings to make a refined sauce on the side, or just spoon as is over the top of your plated meat and veggies. Potatoes or homemade bread are a nice side to sop up all the delicious juices.

Serve with Compton Family Wines Hoot & Howl Cabernet Sauvignon for a heart and belly-warming fall feast.