Rustic Wine-Braised Pot Roast
Elegant and sophisticated, hearty and comforting… this autumnal feast features fall-apart-tender beef chuck pot roast gently braised with aromatic vegetables and herbs in red wine. It’s complemented by delectably sweet butternut squash ravioli and diced roasted butternut squash tossed in a nutty brown butter and pecan sauce. (Soak it all up with a slice of crusty bread from your favorite bakery.) A finishing shower of grated Parmesan cheese adds a touch of umami richness, while parsley provides a pop of color. You’ll want to put this one on repeat.
Nutritional facts
Protein
62g
Carbs
43g
Calories
1190kcal
Fat
86g
Ingredients
Butternut Squash Ravioli, Canola and Olive Oil Blend, Butter, Extra Virgin Olive Oil, Carrots, Rosemary, Celery, Beef Base, Butternut Squash, Black Pepper, Garlic, Onion, Red Wine, Kosher Salt, Parmesan Cheese, Pecans, Beef Chuck, Balsamic Vinegar, Thyme, Thyme, Lemon Juice, Italian Parsley
Contains milk, eggs, pecans, wheat, soybeans.
Reviews
4.0
Based on 162 reviews
Ashley · 08/25/25
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About Angelia Cole
Chef Angelia Cole has worked in the food Industry for over 20 years, holding several roles including private chef to the C.E.O of Popeyes, Chef for the Braves, Private Chef for Upscale Clients, Catering Chef for World of Coca-Cola, Delta Flight Museum, Georgia International Horse Park, The Carter Center, Fernbank Museum, Executive Chef for Jacksonville State, Baker, and Business Owner. A Graduate of the Art Institute of Seattle, she plans to earn a degree in Holistic Nutrition. Chef Cole’s takes inspiration from multiple culinary traditions, focusing on Southern, European, and Latin American influenced cuisine with meals like Loaded Baked Potato with Cajun Crawfish and Shrimp, Creole-Spiced Grilled Lamb Loin Chop w/ Dirty Rice, Seared Swordfish with Creamed Corn. Most recently, she has built and operates her own successful catering and food business, Crafted Homemade Goods based in Georgia.
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