Tel Button

Colleen’s Kitchen

After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.

Colleen's Signature

Colleen Topper, Proprietor

Jump to Recipes:
Search for Recipes:


Page of 195
Annie’s Chuck Roast
Goosecross Cellars Recipe
Napa Cabernet

Ingredients:

3 pound chuck roast
2 ½ cups Goosecross Napa Cabernet, divided
2 tablespoons olive oil
4 medium onions, sliced, divided
¾ cup soy sauce, divided
¾ cup Worcestershire sauce, divided
9 bay leaves
2 large green bell peppers, chopped, divided
Water to cover meat
1 teaspoon black pepper
½ teaspoon dried basil
1-2 cloves garlic
(1) 6oz. can jumbo black olives, sliced in half

Directions:

In a large bowl marinate roast in 1 cup of wine for 2 hours, turning once. Drain marinade. Heat olive oil in heavy, deep skillet over medium-high heat. Brown roast on all sides. Add half the onions, soy sauce, Worcestershire, bay leaves, 1 cup of wine, half of the bell peppers and water to cover the roast. Reduce heat to medium. There’s no need to cover the roast.

Cook 40 minutes over medium heat, turn meat over, and cook an additional 40 minutes. Add remaining ingredients and cook 1 1/2 hours longer. If the liquid gets low, add up to 1 additional cup of water. You may cover the roast the last 1 1/2 hours if preferred.

Serves 6-8

Recipe by Annie Jardarian

Copyright © 1994-2013 Colleen Topper.
All rights reserved.

Page of 195