Seared Summer Red Wine Pot Roast

Prep Time: 30 minutes
Cook Time: about 4 hours
Skill Level: Easy
Serves:  6 - 8 people as a meal

2 tbsp. olive oil
5 lbs. raw roasting beef
1 large tin whole plum tomatoes with liquid
3 carrots, roughly chopped
4 parsnips, roughly chopped
½ celery root, roughly chopped
4 large cloves of garlic, minced
2 medium yellow onions, diced
3 cups Domaine Leseurre Cabernet Franc wine
Extra bottle of Domaine Leseurre Cabernet Franc wine to drink with the roast
2 cups beef broth
20 baby potatoes, whole, skin on
3 sprigs fresh rosemary
4 sprigs fresh thyme
3 sprigs fresh sage
1 baguette, torn into pieces
Salt and freshly ground black pepper


Preheat the oven to 275 degrees F.

Heat the olive oil in a heavy ovenproof pot with lid, or in cast iron pan (to be transferred to ovenproof pot with lid after if using cast iron pan) over high heat.

Salt and pepper both sides of the roast, then sear it for about a minute on each side. Set meat aside on a separate plate.

Reduce the heat to medium and add the tomatoes, celery root, carrots, garlic and onions. Cook for 5 minutes, stirring often.

Pour in the Domaine Leseurre wine. Stir and scrape the bottom of the pan/pot to loosen all of the little caramelized and brown bits at the bottom.

Return the meat to the pot and add the rosemary, sage and thyme, and the warm beef broth. Ensure all of the veggies are pushed down into broth, cover the pot and place in the oven.

Cook for 3.5 to 4.5 hours, making sure the beef is “fork-tender” before removing it from the heat.

Note : Cooking time will vary based on size of roast, convection vs. non-convection oven, and style and quality of oven, so it is important to start checking your roast with a fork after 3 hours to see if it’s ready .

Transfer meat and veggies with lots of the red wine sauce into wide rimmed shallow bowls and serve, with lots of fresh bread to sop up the sauce and enjoy with a bottle of Domaine LeSeurre Barrel Aged Cab Franc of course!