HOME RESTAURANTS TRAVEL HOTELS WINE THE FOOD PAPER EVENTS LIFESTYLE ABOUT US
1 Links Contact Us Site Map Advanced Search1 1

Google


Recipes

Red Wine Pot Roast

From Essentials of Cooking

Note: There is no separate listing of ingredients or yields because, as the article explains, you choose your own amount of ingredients.

Marinate the chuck roast overnight in red wine to cover, with chopped onions and carrots.

In a heavy pot just large enough to hold it, brown the meat over high heat in a small amount of oil. Strain the marinade, reserving the vegetables and wine separately. Pour the oil used for browning the meat out of the pot and a little new oil. Add the vegetables and stir over medium heat until browned.

Add the browned meat to the vegetables and pour over the wine from the marinade.

Pour over enough beef or chicken broth or water to come halfway up the sides of the roast. Nestle a bouquet garni (a combination of herbs, the traditional being thyme, bay leaf and parsley, either tied together or placed in a cheesecloth bag) in the vegetables. Bring to a slow simmer over medium heat.

Cover the pot with aluminum foil. Push down the center of the foil so the moisture that accumulates inside the pot will condense on the underside of the foil and drip down on the roast and baste it. Put in a 325 F oven for 3 hours.

 

Insert a skewer into the meat. If the skewer slides out easily, the meat is done. If the meat isn't done, cook for another 30 minutes and check again.

Take the meat out of the pot and strain the cooking liquid. (Leave the oven on.) Discard the vegetables or puree them and use them to thicken the braising liquid. Degrease the liquid and gently reduce it for 10 minutes.

Place the meat in a clean pot (you can wash out the first one) and pour over the cooking liquid. Add fresh vegetables—carrots, sectioned and halved, and peeling boiling onions.

Heat the pot over medium heat until the liquid comes to the simmer. Cover the pot with aluminum foil and the lid and bake for 30 minutes more. Remove the lid and continue baking, basting the meat every 5 or 10 minutes.

Bake until the pot roast is covered with a shiny glaze and the braising liquid is slightly syrupy, about 30 minutes longer.

Slice the pot roast and arrange the slices in individual soup bowls or on a platter. Spoon over the cooking liquid and vegetables.

 

 

(Updated: 10/30/08 SN)


Home / Restaurants / Hotels / Travel / Lifestyle / Events / Wine / Community / About Us / Shop / Site News / Advertise

Copyright © 1996-2010 GAYOT ® All Rights Reserved; Privacy Policy; Disclaimer GAYOT (pronounced guy-OH)