recipe courtesy of Chef Marlyn Hernandez, Aja Restaurant and Bar,  Atlanta, GA
- 4 lb chuck roast
- 1 bottle J. Lohr Estates Falcon’s Perch Pinot Noir 
- 3 sprigs thyme
- 1 bunch Italian parsley
- 2 bay leaves
- 2 onions, quartered
- 2 carrots, quartered and cut
- 3 cups rich veal stock
- salt and paper, to taste
Marinate the meat with the herbs and J. Lohr Estates Pinot Noir overnight. Remove the meat from the marinade and season with salt and pepper, reserving the marinade
Preheat the oven to 450°F. Once preheated, place roast in pot and surround it with the vegetables. Cook for 30 minutes uncovered. Turn the roast over in the pot and continue roasting for about 1 ½ to 2 hours, depending on the thickness of the roast, or until the meat releases liquid and all the juices at the bottom of the pan are caramelized. Be cautious to not let the juices burn. Remove from oven.
Pour the wine marinade and the stock into the pan. Cover the pot and bring to a gentle simmer over low heat on the stovetop. Once a simmer is present, place the pot back into the oven on 325°F and baste every 10 minutes. After 1½ hours, turn the roast over and braise for another hour.
Transfer the meat into a clean pot and strain the liquid into a saucepan. Remove the carrots and onions. Place the saucepan on the stovetop and simmer, while consistently skimming the fat off the top. Once most of the fat has been removed, ladle approximately 1/3 of the braising liquid over the roast. Place the uncovered roast back into the oven at 400°F.
- 2 carrots, rounded cuff
- 1 1/2 white button mushrooms
- 1 cup frozen or fresh peas
- 1 cup pearl onions, roasted
- 3 Tbsp olive oil
While the meat is roasting, cook the peas and carrots in boiling, salted water, then strain. Sauté the mushrooms in the olive oil, then add roasted onion. Keep the peas and carrots aside.
After the meat has been roasting at 400°F for 15 minutes, pour in the rest of the marinade. Baste the roast every 10 minutes for 30 minutes. Remove the roast from the pot and slice – there will be approximately 2 cups of the juice left. Slice the roast and top with the peas and carrots. Finish each service with a ladle of the juice. Works perfectly aside a potato and a glass of J. Lohr Estates Falcon’s Perch Pinot Noir !