Harvest Red Wine Pot Roast
The following is a slight twist on the traditional pot roast recipe. The ingredients used, especially the addition of red wine to the sauce, make preparing this recipe seem a little more like boeuf bourgignon.
To get the most out of this recipe, set aside two hours of your time, beginning in the late afternoon, and make sure you have plenty of Oregon red wine on hand.
- 3 lbs. beef chuck roast
- 2 lbs. potatoes, cubed with skins left on
- 2 cup thick-sliced carrots
- 2 cup thick-sliced celery
- 1 cup chopped white onions
- 2 cup red table wine
- 1 cup beef broth or boullion
- 1/8 c. mixture of rosemary, sage, and parsley, finely chopped
- 3 cloves garlic, finely chopped
- 3 tbsp. olive oil
- 1 bay leaf, cut in two pieces
- salt and pepper
- 1/8 cup white flour
- 1/8 cup cold water
- 1 tbsp. corn starch
1. Place the rosemary, sage, parsley, and garlic into a bowl. Mix in a dash of olive oil, salt, and pepper.
2. Cut five or six narrow pockets into the roast, using a sharp, thin knife. Stuff with the herb mixture described in step 1.
3. Coat roast with olive oil, salt, and pepper, place into a large pot or dutch oven, and heat on the stove top over medium high heat, browning evenly on all sides for five to ten minutes.
5. Remove roast and place aside, leaving any juices in the pot.
6. Add carrots, celery, and onions to the pot, and brown evenly.
7. Add in roast, bay leaf, and red wine to the pot. Cover, and simmer for 1 1/2 hours on low-medium heat.
8. With 20 minutes remaining on the roast, boil potatoes in a separate pot. Remove from heat when finished, and add a touch of butter and salt.
9. Test meat for tenderness. Remove meat and vegetables to a serving bowl, leaving juices in the pot.
10. Mix up the flour, corn starch, and water, blended evenly. Add to the juices in the pot.
11. Increase temperature on the pot to boiling. Stir juices contantly, noting thickness of the resulting gravy. Remove from heat when gravy reaches desired consistency.
12. Serve meat and vegetables on one portion of the plate, potatoes on another, and pour gravy over the potatoes.
This meal makes for a fantastic way to enjoy the fall! The only thing to watch out for is the type of red table wine you add in making the sauce. If you use a heavy red wine, the resulting sauce may appear a bit red -- or even slightly purple -- so consider using a wine you know to be light in color and body.
OregonWines.com suggests serving the following types of wine while enjoying Harvest Red Wine Pot Roast. Click on a wine type to search our database for matching wines.
||A rich, full bodied wine with fruity, spicy, oaky flavors, and with deep red to red-brown hues.|
||A full-bodied wine with deep-red colors. Aged for several years before drinking, it has a rich, oaky flavor.|
||A medium bodied, fruity wine with flavors of black currant and plum, and with rich, reddish hues.|
||The flagship of Oregon's wine industry. Pinot Noir is a fruity, peppery, full-bodied wine with deep red hues.|