Jubelale Pot Roast

Sub Title: 
A festive meal for the holidays
Recipe Type: 
Pub Recipe


2-3 lbs top round
1/2 C flour
1 Tbs olive oil
1 onion, cut into eighths
1 carrot, rough chopped
2 ribs of celery, rough chopped
3 cloves garlic
1 bunch parsley
2 sprigs thyme
1 sprig sage
3 bay leaves
1 Tbs whole black peppercorns
1 Tbs Kosher salt
12 oz bottle Jubelale
2 C chicken stock
2 Tbs butter


Rub top round with salt and lightly coat with flour. Heat olive oil in a medium sauce pot over medium high heat. When the oil is hot, place top round in pan and brown on all sides, about 2 minutes per side. After the meat has been browned, remove the meat and set aside.

Add the onions, carrots, celery, garlic and stems from the parsley to the pot. Cook over medium heat scraping the bottom of the pot to collect the browned bits. Cook until vegetables become translucent.

Return the meat to the pot and add 1 bottle of Jubelale, 2 C of chicken stock, bay leaves, thyme, sage and peppercorns. Cover and simmer for 3-4 hours or until the meat is tender.

Remove the meat and strain of and reserve the liquid. Return the liquid to the pot and bring to a boil. Remove from heat and whisk in butter.

Slice the meat thinly and pour the gravy over it.

Serves 4-6