The beauty of cooking with wine is drinking what remains in the bottle! As we get our first dose of rain this fall, I settled in for the ultimate comfort
food meal of pot roast paired with a smooth, rich Cabernet Sauvignon from one of the first vineyards to be SIP Certified, Halter Ranch.
Pot Roast Recipe
- 2 Tbsp. olive oil
- 1 boneless beef check roast (4-5 lbs.)
- 6 cloves of garlic, chopped
- 1/3 c. flour
- 2 Tbsp. tomato paste
- 1 Tbsp. beef base (Better Than Bouillon)
- 1 c. red wine
- 1 can ready cut tomatoes and juice
- 2 dried bay leaves
- 1 tsp. dried sage, rosemary, nutmeg
- Salt and pepper
- 1 lb. small red potatoes, halved
- 6 carrots, cut into 3 in. pieces
- 6 small onions, halved
- 8-10 ribs of celery, cut into 3 in. pieces
- 2 Tbsp. fresh parsley, minced
- 1 Tbsp. garlic, minced
- 2 tsp. lemon zest
Preheat oven to 375. Heat oil in a 6-8 qt dutch oven on stove over medium heat. brown roast on both sides, about 5 minutes each side. Transfer roast to a plate. Stir in garlic, flour, tomato paste and beef base and cook 1 minute. Deglaze with wine and reduce by 1/3, scraping up bits on the bottom. Add tomatoes, herbs, salt and pepper. Bring to a boil and cook until thick, 3-4 minutes. Return roast to pot and bake in oven 3 hours. Add potatoes, carrots, onions, and celery and bake an additional 1 hour until meat is fork tender. Combine parsley, garlic and lemon zest for gremolata. Serve roast and vegetables garnished with gremolata.
Slow Cooker Instructions:
After browning, transfer roast to a 4-6 qt slow cooker. Deglaze as above and pour wine mixture into slow cooker. Add vegetables. Cover and cook on high 4-5 hours or on low 8-9 hours. Serve with gremolata.