Crinella Family Cookbook
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Meat
Carbonade de Boeuf - Slow Cooker
Meatballs
Veal Scallopini in Marsala
Swiss Steak
Short Rib and New Potato Salad
Sausage, Eggplant and Peppers
Osso Buco
Trippa Marchegiano
Trippa Domenico
Calf Liver
Joe's Special
Italian Meat Loaf
Sauted Veal over Penne Pasta
Barbequed Ribs with Italian Marinade
Beef Steak with Capers
Lamb Shanks
Calf Brains
Loin Lamb Chops with Vegetables
Cima
Russian River Pot Roast
Porchetta Geyserville Rex
Veal Shanks with Mushrooms
Petaluma Stuffed Veal Chops
2005 Sauvignon Blanc
2005 Glissando
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Russian River Pot Roast
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The Russian River bisects Sonoma
County as it wends its way from
Mendocino County through vineyards,
redwood groves, and resorts on its way
to the Pacific Ocean. The finest Pinot
Noir in the world is made from the
Russian River appellation which is
where our Crinella Estate Vineyard is
located. This pot roast is simple yet
superb.
1 beef chuck roast around 5 pounds
1 cup homemade tomato sauce or use 1 8 oz. can
1/2 cup sun dried tomatoes
1 cup Crinella Pinot Noir
1 piece dried orange peel
3 whole cloves
1 cinnamon stick
1 clove garlic minced
1 teaspoon dried Italian Seasoning
1/2 teaspoon crushed fennel seeds
salt and pepper
olive oil
3 onions
6 carrots
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Dry the roast with paper towels.
Heat oil in a dutch oven and brown
the meat carefully on all sides.
Add remaining ingredients. Cover
and place in 300 degrees for 3 hours.
Remove from oven. Remove orange
peel, cinnamon stick and cloves.
Add onions and carrots.
Cover and cook for 1 hour or until
vegetables are done.
Remove meat and vegetables to
warm platter and set in warm oven.
Skim fat off juices correct
seasonings and reduce gravy if
incessary.
Serve juices with meat as a sauce.
Serves 6 to 8.
To make this recipe in a Slow Cooker or Crockpot:
This recipe is absolutely wonderful done in a slow cooker and
nothing could be easier to do for a dinner party. The roast
is rare in the center and very flavorful. Also, vegetables
in the slow cooker have to be in small pieces to cook, don't
worry, they don't get overdone.
Pat the roast dry with paper towels and brown thoroughly.
Put the onions and carrots sliced in one inch pieces into the
bottom of the slow cooker. Put the browned roast on top.
Add the other ingredients except only use 1/2 cup of Pinot
Noir and 1/2 cup of tomato sauce (small can.)
You can do this the night before and leave out on your
countertop. Cook for 12 hours on low.
One hour before serving, drain of juice into a sauce pan. Skim off
any fat, although there may not be very much. Reduce
it on the stove to less that half. Correct seasonings
and pour over roast. Continue cooking 1 more hour.
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