Simple and incredibly satisfying, there’s nothing like pot roast to warm up your home (and your stomach) on a chilly day.

Wine Pairings:
Sardinian Cannonau or Barbera d’Alba

Ingredients Serves: 6

  • 2lb Grass Fed Beef Eye of Round Roast
  • ½ bottle of Red Wine
  • ½ cup Carrot, cubed
  • 1 cup Onion, cubed
  • 1/2 cup Celery, cubed
  • 8 cups Beef Stock
  • 6 cups Chicken Stock
  • 2 cups Polenta
  • ½ cup Goat Cream Cheese or Chevre
  • Parmesan Cheese for garnish
  • Salt & Pepper to taste
  • Oil
  • Optional: 1/8oz Fresh White Truffles


Start the Pot Roast:

Set your oven temperature to 350˚F.


Rub the roast with salt & pepper. Sear each side in an oiled Dutch oven or large pot until it develops a brown crust.

Remove the roast from the pot & drain some of the excess fat and oil out so that only a thin layer remains.


Add the vegetables to the pot and sauté them, stirring occasionally, until they’re lightly browned.


Pour in the red wine and bring it to a simmer.


Simmer until the wine has reduced by half, then put the roast back in the pot and add the beef stock.


Put the lid on the pot and move it to the oven. Braise until tender (approximately 1 ½ hours).

Cook the Polenta:

While the roast is braising, bring the chicken stock to a boil. Rain the polenta into the pot while stirring.


Reduce the heat to medium low. Cook, while stirring, until the polenta has cooked (about five minutes). Reduce the heat to low and stir in the cheese along with salt & pepper to taste.


Before serving, slice the cooked roast and put the slices in a frying pan with some of the braising liquid. Bring the liquid to a simmer and reduce it down until it’s thick enough to glaze the meat. Turn the meat in the glaze so it’s coated.


Put servings of polenta, roast, and the reduced sauce on each plate. Grate parmesan cheese and (if desired) fresh white truffles. Serve.