Pinot Chuck Roast with
Pinot Glazed Onions

Heat Platinum pan until gage reaches between 30 and 50 degrees. Coat frozen roast with salt, pepper and garlic powder. Place roast in pre-heated pan and brown on both sides for about five minutes each side. Add wine and cover pan. Reduce heat to low and cook for about 10-15 minutes per pound for rare, 15-20 minutes per pound for medium, and 20-25 minutes for well done. If gage exceeds 100 degrees, reduce heat. Maintain gage between 65 and 85 degrees throughout cooking time. Serve with Pinot Glazed Pearl Onions.

<< Press the Play button to view the images.

Pinot Glazed Pearl Onions (Serves 6-10)
Here's what you will need:
  • 1 14-16 oz. bag frozen pearl onions
  • 1 tablespoon butter
  • 1 teaspoon sugar
  • 3/4 cup Pinot Noir (may substitute other red wine)
  • salt to taste

Melt butter in sauté pan. Add frozen onions and cook over medium high heat until moisture evaporates and onions begin to brown. Add salt and red wine, reduce heat to low and cook for another 3-4 minutes until liquid is absorbed. Add sugar and continue to stir for another minute. Salt to taste. Serve with Pinot Chuck Roast.

Press the Play button to view the images.