Skagit River Ranch Pot Roast
Prep Time: 15 minutes | Cook Time: 3 hours | Total Time: 3 hours
Ingredients
- 1 Vital Choice organic grass fed chuck roast (2 to 3 pounds)
- 1 tablespoon Kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 3 tablespoons Vital Choice extra virgin olive oil
- 2 cups Vital Choice balsamic vinegar
- 2 cups Vital Choice organic beef stock
- 2 large tomatoes, cut into quarters
- 1 large onion, chopped
- 2 bay leaves
- ½ cup dry white wine
- 1 ½ cups water (plus more if needed)
Instructions
- Mix salt, pepper and garlic powder together. Sprinkle the seasoning mix on all sides of the roast.
- Heat a heavy skillet or small Dutch oven over medium-high heat, add oil. Sear roast on all sides until brown. Remove roast from pan and set aside.
- Turn down heat to medium, add onions cook until soft. Add tomatoes, beef stock, vinegar, bay leaves, wine, and water to pan. Return roast to pan and bring to a boil. Reduce heat to low, cover pan and cook for 2 ½ to 3 hours until tender.
- Remove roast to a plate and cover to keep warm. Turn the heat to high and reduce sauce by half.
- Strain sauce, add more salt if needed. Serve over roast or on the side.