Courtesy of Chef Marlyn Hernandez, Chef at Aja Restaurant and Bar , Atlanta, Georgia
Serves 8 to 10
- 4 lb chuck roast
- 1 bottle J. Lohr Estates Falcon's Perch Pinot Noir 
- 3 sprigs thyme
- 1 bunch Italian parsley, roughly chopped
- 2 bay leaves
- salt and pepper
Marinate the meat with the herbs and wine overnight. Remove the meat from the marinade and season with salt and pepper. Reserve the marinade.
- 2 onions, quartered
- 3 cups rich veal stock
- 3 carrots, quartered and cut
Preheat oven to 450°F. Place the roast in a dutch oven and surround it with onions and carrots. Roast for 30 minutes uncovered, turn the roast over in the pot, and continue roasting for about 1½ to 2 hours, depending on the thickness of the roast (or until the meat releases the liquid and all the juices at the bottom of the pan are caramelized). Make sure juices do not burn. Remove the meat from the pan.
Pour the wine marinade and stock into the pan. Bring to a gentle simmer over low heat, return the meat to the pan, cover, and cook in 325°F oven. Baste every 10 minutes. After 1½ hours, turn the roast over and braise for another 30 minutes.
Transfer the meat into a clean pan and strain the liquid into a separate saucepan. Discard the carrots and onions. Place the saucepan on the stovetop and simmer, while consistently skimming the fat off the top. After most of the fat has been removed, ladle approximately one third of the braising liquid back over the roast. Place the uncovered roast back into the oven at 400°F. 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.
- 2 carrots, sliced
- 1 cup peas, frozen or fresh
- 1 1/2 lbs white button mushrooms, sliced
- 3 Tbsp olive oil
- 1 cup pearl onions, roasted
While the meat is roasting, cook the peas and carrots separately in boiling, salted water, then strain. Sauté the mushrooms in olive oil, then add the roasted onions. Remove the roast from the pot and let rest 10 to 15 minutes; there will be approximately 2 cups of juice left. Slice the roast and top with the sautéed mushrooms and onions. Finish each plate with a ladle of juice. Serve with peas, carrots and potatoes of your choice. Enjoy with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir !