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 24
Savory Pot Roast
Goosecross Cellars Recipe
2006 Petit Verdot

Ingredients:

2 ½ pound beef rump roast
6 cloves garlic, slivered
Whole peppercorns
Salt & freshly ground pepper, to taste
¼ cup flour
3 tablespoons olive oil, divided
1 sweet Maui onion, sliced
½ cup Goosecross Petit Verdot
1 ¾ cups beef broth
¼ teaspoon cinnamon
6 sprigs fresh thyme
6 sprigs parsley
1 teaspoon garlic, chopped
1 bay leaf
1 ½ cups baby carrots, cut in half
1 tablespoon cornstarch

Directions:

Preheat oven to 350 degrees. Using a sharp knife, cut slits all around the beef and stuff each opening with two peppercorns and a garlic sliver. Season the beef with salt and pepper. Place flour in a large bowl and dust beef, making sure that all sides are coated in flour. Heat 2 tablespoons of oil in large skillet or heavy-bottom ovenproof pan. Brown the beef in the hot oil over medium-high heat until nicely browned on all sides. Remove the beef to a plate and set aside.

Heat the remaining tablespoon of oil in the skillet, add the sweet onion and sauté until soft and translucent. Deglaze the pan with the wine. Return the meat to the skillet.

Add the beef broth, cinnamon, thyme, parsley, garlic, and bay leaf. Toss in the carrots. Bring to a simmer and cover tightly. Transfer the meat to the oven. Bake for 2 hours. Remove from oven .

Using a slotted spoon, remove beef and vegetables from the liquid and keep hot until ready to serve. Bring the sauce to a simmer over medium heat. Whisk about 3 tablespoons of hot liquid with the cornstarch, mixing well. Add the cornstarch mixture to the simmering sauce and bring to a boil. Reduce heat to low and simmer until thickened. Season to taste with salt & pepper. Serve with the beef, carrots, & onion.

Serves 4-6 servings

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

Page of 24