Annie’s Chuck Roast
  Goosecross Cellars Recipe for Napa Cabernet  
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.

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