Monday, November 4, 2019

MONDAY RECIPE POST - RED WINE POT ROAST


Red Wine Pot Roast

We have been talking about making one of these for a while.  I found it at All Recipes here.

12 Servings

3 lbs. boneless beef chuck roast
2 tablespoons all-purpose flour
2 tablespoons canola oil
1/2 cup water
1/2 cup red wine
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon black pepper
3 onion, sliced (keep 2 to add last hour of cooking)
6 red potatoes, washed and halved
6 carrots, peeled and cut into 2-inch lengths

Preparation time: 15 minutes
Cooking time: 4 hours 15 minutes
Ready in 4 hours 30 minutes

Preheat an oven to 350 degrees F (175 degrees C).  

Sprinkle the roast evenly with the flour and set aside.  

Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat.  Brown the roast on all sides, about 10 minutes total; remove from the heat.  Pour in the water and wine.  Sprinkle with the basil, marjoram, thyme, salt and pepper.  Arrange the onion slices on the roast.  Replace the cover and bake in the preheated oven for 3 hours.  Add the potatoes and carrots.  Pour in the additional water if the roast looks dry.  Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.  

Serve and enjoy!

Denise's added note:  

I read in the comment section at the original recipe site, where someone used beef broth instead of the water, and doubled up on the liquid amount; i.e. 1 cup broth and 1 cup of wine.  That sounded good to me as we always like a lot of broth, which makes a nice gravy.  I will be doing it that way next time.

Cooking tip: 

Reynolds Aluminum foil can be used to keep food moist, cook it evenly and make clean-up easier.  

You can add a crusty roll or a salad for a side, but this is very hardy and seems to have all you need so it is fine on its own.

Nutritional facts: 

Servings: 12

Per servings: 

243 calories  
15.2 g fat   
10.1 g carbohydrates  
14.3 g protein   
52 mg cholesterol   
254 mg sodium



36 comments:

  1. This looks so good. I have a dutch oven that I've never used in my oven, but maybe I'll give this recipe a try.

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    1. Thank you G-G-Grandma :) I hadn't made a pot roast in my oven for a long time, always using stove top or slow cooker.

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  2. Red wine goes very well with a beef roast doesn't it?

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  3. Perfect! Have noted this and will use when invited guests are due.

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    1. Hi Valerie, I hope you all enjoy it as much as I do :)

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  4. This looks pretty yummy! The only thing I would add would be some cayenne pepper because I like it spicy! (lol) Thanks for the fantastic recipe! Hugs, RO

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    1. Hi RO, hubby would do the same, me not so much ;) Hugs to you too!

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  5. Pysznie to wygląda, dziękuję za przepis .

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    1. Serdecznie zapraszamy do przepisu. Cieszę się, że podobał Ci się jego wygląd :)

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  6. yummy and I like meals that last for more than one meal

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    1. Oh yes, definitely leftovers with flavors that only get better. Thanks Sandra :)

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  7. my mom used to make pot roast but without the wine, she used to cook it in a large oval blue and white speckled pan

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    1. Now that's a lovely memory. I enjoy those when thinking back to my mom cooking. Thanks Linda :)

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  8. ‘‘Tis the time of year for warming stick to the ribs meals....we are trying to take advantage of that!

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  9. This must be sooo delicious, I have started doing one in a crockpot.
    thesouthernladycooks.com/slow-cooker-juicy-beef-roast/

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    Replies
    1. Thanks for the recipe Christine, I will try that one next time :)

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  10. Thanks Denise … perfect for cooler Autumn days.

    All the best Jan

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    1. Happy you like it Jan, chilly weather food that's for sure :) All the best to you too.

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  11. It will be so nice Denise. All those flavours melding slowly... yum xx

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  12. Now all you need is some really cold weather, Denise, or lots of dinner guests and you all set. You could always skip those two things and instead have plenty of leftovers which do taste even better!

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    1. Thanks Dorothy, it's been in the high 50s/low 60s, cold enough :) Lovely to come into the house from a chilly outside, to take in that wonderful aroma, that's for sure.

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  13. this is exactly how i make it. after so many years of making it, i don't really measure things anymore. i don't use water, only beef broth and i use 2 onions, potatoes and carrots, right from the beginning - i'm not sure if i read that right. it's always delicious, and around here, it does not serve 12!! hehehehehehe...it is one of my go tos when it gets cold outdoors!!

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    1. Hi Debbie, you have answered a question, thank you. I will now put all the vegetables in at the beginning of my meal. Thank you for the great tip. Yes, serving 12, that's a stretch, lol! I'm just happy with any amount of leftovers, which is what we will be having tonight.

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