Pot Roast

This pot roast took two days to make between marinating time and cooking, but was so worth it! A dry red wine cooked down with vegetables and herbs was used to make the marniade, which the beef sat in overnight and then was slowly braised for 3-4 hours.  I don’t think there is a better way to make pot roast. A big hit with Jared and Pinot đŸ™‚ Paired with a dry and fruit forward Tuscan red from Centine.