Shopping List for Zinfandel Pot Roast With Glazed Carrots & Fresh Sage:
***Braise***
3 1/2 pounds boneless beef chuck roast, preferably top blade roast
coarse salt
freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large yellow onion, coarsely chopped
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
2 cloves garlic, peeled and smashed
1 cup Zinfandel or other robust dry red wine
1 cup beef, veal or chicken stock, homemade or store-bought
3 large leafy fresh sage sprigs
3 flat-leaf parsley sprigs
8 black peppercorns
***Garnish***
1 1/2 pound small to medium carrots, peeled
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
coarse salt
freshly ground black pepper
1 tablespoon red wine vinegar
1 pinch sugar
2 tablespoons chopped fresh sage
2 tablespoons chopped flat-leaf parsley
Recipe Location: http://www.cdkitchen.com/recipes/recs/364/Zinfandel-Pot-Roast-With-Glaze85126.shtml
Recipe ID: 55958
Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!
Serves/Makes: 6
© 1995-2026 CDKitchen, Inc.