While researching some information on Zaca Mesa Winery, I ran across this recipe for pot roast written by cookbook author Theresa V. Laursen for Zaca Mesa. Of course, it calls for Zaca Mesa syrah, but any nice syrah should do fine.
Laursen says it "may be the most richly satisfying pot roast you could possible make. Real comfort food."
It looks pretty tasty to me, too.
POT ROAST
1 whole boneless beef chuck roast, about 3 1/2 pounds
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1/4 pound sliced pancetta, chopped
4 large cloves garlic, peeled and crushed
2 bottles Zaca Mesa Estate syrah, one for the roast and one for the table
3 sprigs fresh rosemary
6 sprigs fresh sage
1 medium carrot, finely chopped
1 large onion, finely chopped
1 large celery stalk, finely chopped
2 cups crushed canned tomatoes (from a 28-ounce can)
2 cups beef stock
1. Adjust an oven rack to the lower third of the oven and preheat to 325 degrees.
2. Generously season the beef all over with salt and pepper.
3. Heat oil over high heat in a Dutch oven (or heavy pot with oven-proof lid) until hot but not smoking. Sear the meat in the hot oil until it is richly browned, practically burnt on all sides, about 10 minutes total. Be prepared for some smoke, but don't worry.
4. Transfer the roast to a large plate and set aside.
5. Add the pancetta to the pot and sautee it over medium-high heat, stirring often, until nicely browned, about 3 minutes.
6. Add the onion, carrot, celery and garlic, and brown them over high heat, about 6-8 minutes, stirring often. Pour a little syrah wine to the pot, just enough to loosen the mixture; then add sprigs of rosemary and sage. Stir and let cook 2 minutes. Add crushed tomatoes and cook, stirring, 1 minute.
7. Return the meat and any juices accumulated on the plate to the pot. Pour in remainder of the bottle of syrah, along with the beef stock. Bring mixture to a boil.
8. Cover pot and transfer to the oven. Braise in the oven until the roast is very tender and you can easily penetrate the meat with a fork, about 2 1/2 hours.
9. Transfer roast to a cutting board and tent with foil. Skim the fat from the surface of the sauce and keep the sauce warm. Cut the meat across the grain into 1/2-inch thick slices and serve with ladles of hot gravy.
Note: You can prepare the roast up to three days in advance. After cooking, let the roast cool in the sauce, uncovered. Then cover and refrigerate. Re-warm the pot roast, covered, in a preheated 350-degree oven until hot, about 30 minutes, then slice and serve.
