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Counterpoint Pot Roast

Oct 8, 2025 | Recipes

Counterpoint Cabernet Sauvignon and Pot Roast is the perfect Sunday comfort Supper! This tasty and tender take on the classic is infused with great flavor from the Cabernet Sauvignon. Serve this with Roasted Brussels Sprouts and you’ll have the perfect meal.

Serves 8.

 

INGREDIENTS:

  • 3-4 lb chuck roast
  • 1 teaspoon kosher salt
  • 1 teaspoon ground pepper
  • 2 tablespoon olive oil
  • 2 cups peeled & chopped carrots
  • 2 large yellow onion, sliced
  • 8 cloves garlic, peeled & chopped
  • 3 cups Counterpoint Cabernet
  • 1 cup broth (beef or chicken)
  • ¼ cup balsamic vinegar
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 3 bay leaves
  • 1 pound Yukon Gold Potatoes, cut into large chunks
  • 1 pound button mushrooms, quartered
  1. Preheat the oven to 300°F. Pat the chuck roast dry with paper towels. Season all over with the salt and pepper.
  2. On the stove, heat a large Dutch Oven over medium high. Add olive oil. Sear the roast until a good crust forms on all sides – 4 minutes per side. Don’t forget the edges! Transfer the roast to a plate.
  3. Add the carrots and onions to the Dutch Oven and sauté, stirring occasionally, until softened: 5 minutes. Turn down heat if burning. Add garlic and sauté another minute.
  4. De-glaze with 1-cup of Cabernet. Stir, scraping up any of the browned bits from the bottom of the pan. Add broth and balsamic vinegar, stir and bring to a simmer.
  5. Return the roast to the Dutch Oven. Add remaining wine until half of the roast is submerged in braising liquid. Tie the fresh thyme, fresh rosemary, and bay leaves together and add to the liquid.
  6. Cover the Dutch Oven and transfer to the oven. Roast for 3.5 hours total or until tender. After 1 hour, nestle the potatoes around the roast, cover and bake for another 2.5 hours.
  7. Sauté the mushrooms in a little olive oil until they are golden, set aside.
  8. Remove the pot from the oven. Remove the roast and place on a cutting board. Discard the herbs. Using a slotted spoon, transfer the potatoes and some of the carrots onto a platter.
  9. Using an immersion blender or a standard blender, puree the liquid mixture. In the Dutch Oven, simmer the liquid on the stove until thickened, add in the sautéed mushrooms to warm up.
  10. Shred the pot roast discarding any fat. Serve with the potatoes, carrots, and sauce.