Fustini's Oils and Vinegars
Winter Pot Roast

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Winter Pot Roast


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Winter Pot Roast

Submitted by Denise Walburg

Cook Time180 min Total Time180 min Servings6 Dairy Free


  • 3 pounds beef chuck roast
  • salt and pepper to taste
  • 4-5 tablespoons Fustini's Robust SELECT olive oil, divided
  • 1 large white onion, cut into quarters
  • 1/4 cup Fustini's Vinoso red wine vinegar
  • 1 cup red wine
  • 1 - 1 1/2 cups beef broth + 1/4 cup
  • 2 tablespoons mixed herbs, minced (rosemary, thyme, sage), divided
  • 1 tablespoon flour
  • 4-5 russet potatoes, large diced.
  • 5-7 Heirloom carrots, sliced into sticks about the same thickness
  • fresh parsley, minced, for garnish


Step 1. 

Preheat oven to 325 degrees. Place a Dutch oven (or oven-safe pan w/ lid) on medium-high heat.  Place beef between paper towels to remove any moisture.  Generously salt and pepper both sides of the meat.  When the pan is hot, add 2 tablespoons of olive oil and then add beef. Sear each side for 4 minutes, do not disturb while searing to keep the rich caramelization. Once the meat has been seared on either side, remove it from the pan.  Reduce heat to medium, place quartered onion in the pan to sauté and caramelize the cut sides for about 2-3 minutes on each side.  Add Vinoso vinegar and wine to deglaze the pan. Return seared meat to the pan and move some onions on top, so beef is on the bottom of the pan.  Add beef stock until the meat is just submerged in liquid.  Add 1 tablespoon of minced herbs.  Cover pot and place in prepared oven for 3 hours.

Step 2. 

Combine potatoes, carrots, remaining olive oil, salt, pepper and remaining herbs in a large bowl.  Toss to coat.  Spread onto a baking sheet.  When there is about 1 hour remaining for the meat to cook, place the baking sheet with the vegetables in the oven to cook for 1 hour.  Halfway through cooking, toss.

Step 3. 

When the meat has reached 170 degrees, remove the Dutch oven from the oven.  Turn heat up to 375 and continue cooking vegetables until browned and roasted.  Remove meat from pan, place on a serving platter and cover with aluminum foil to retain heat.  Bring the liquid in the Dutch oven to a soft boil over medium heat.  In a small bowl, combine 1/4 cup beef stock with flour to create a slurry.  Whisk the slurry into the boiling liquid to create a gravy.  Continue stirring until thickened.  (while whisking, if you can scrape down all the brown on the sides of the pan will add to the flavor.)

To serve add the roasted vegetables around the meat.  Top with gravy, parsley and serve.

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