Snovember. Day 4. Wine Pot Roast.

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There is some pretty crazy things going on in Buffalo. But on the bright side, it hasn’t snowed a good amount there yesterday or overnight, we got hit with about a foot and a half. Our plow service ( not our choice either) didn’t show up at all until 10am. Ricky left at 5:30 today, and just drove hoping to make it out. He did and thankfully I went with him. He dropped me off at my parents and off to work he went. From 6am until 8:30, I sat in the hot tub. It was wonderful. The snowflakes were fluffy and fell softly, very beautiful. Here are some photos.

IMG_9057*6am*

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*7am*

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*8am* Finally got her outside.

I can always count on my mom to join me in the hot tub, even if she’s only in there for 20 minutes.

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Sticking with hearty meals during the cold days this pot roast is perfect. Not only was it delicious & tender, but it was easy to marinate. I even switched to a very dry wine ( idk) and it was so good with the meat

Here’s the recipe. adapted from Midwest Living.

ingredients

  • 1 – 3 – 3 1/2  – pound boneless beef chuck arm pot roast, beef chuck shoulder pot roast or beef chuck seven-bone pot roast
  • 750 – milliliter bottle fruity red wine (such as Cabernet Sauvignon, Red Zinfandel or Merlot)
  • 1/2 teaspoon kosher, sea salt or regular salt
  • 1/2 teaspoon ground black pepper
  • tablespoons olive oil or vegetable oil
  • 10 1/2  – ounce can condensed beef broth
  • 1/4 cup no salt added tomato paste
  • tablespoon Dijon-style mustard
  • tablespoon herbes de Provence, fines herbes or Italian seasoning, crushed
  • cloves garlic, chopped
  • bay leaves
  • large onion, cut into thin wedges
  • medium carrots, peeled, cut in half lengthwise, and halved crosswise or 2 cups packaged peeled fresh baby carrots
  • medium parsnips, peeled and cut into 2-inch pieces or 4 medium potatoes, peeled and cut lengthwise into sixths
  • cups whole fresh cremini mushrooms
  • stalks celery, bias-sliced into 1-inch pieces
  • Hot cooked noodles (optional)
  • tablespoons snipped Italian (flat-leaf) parsley
  • Baguette-style French bread, cut into 1-1/2-inch slices (optional)
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directions

  1. Trim fat from meat. Place meat in a resealable plastic bag set in a shallow dish. Pour wine over meat; seal bag. Marinate in the refrigerator for at least 8 hours and up to 24 hours, turning bag occasionally.
  2. Drain meat, reserving wine. Pat meat dry with paper towels. Sprinkle meat with salt and black pepper. In a 4- to 6-quart Dutch oven,  over medium heat brown meat on all sides in hot oil.
  3. In a medium saucepan, bring reserved wine to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until wine is reduced by half, about 1-1/2 cups. Stir in beef broth, tomato paste, mustard, herbes de Provence, garlic and bay leaves. Return to boiling; reduce heat. Simmer, uncovered for 5 minutes more. Pour wine mixture over meat in Dutch oven; add onion.
  4. Bake, covered, in a 325 degree F oven for 2-1/2 hours. Add carrots, parsnips, mushrooms and celery. Bake, covered, about 1 hour more or until meat is very tender. Transfer meat and vegetables to a large serving platter, reserving juices in Dutch oven. Cover meat and vegetables with foil to keep warm.
  5. For wine sauce, skim off any fat from juices. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until juices are slightly thickened. Season to taste.
  6. Slice meat or use a fork to break meat apart into pieces. Serve wine sauce with meat, vegetables and noodles. Sprinkle meat and vegetables with parsley. If you like, serve with French bread. Makes 8 servings

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Enjoy!

xxJo

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