Red Wine Pot Roast

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by: DaisyDoo






This is the classic red wine pot roast served all over Europe. If you decide to include more or fewer than three additional ingredients, decrease or increase the amount of each garnish you use accordingly. Makes 6 to 8 main-course servings.




ingredients

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serves: 6

1 (3- to 4-pound) chuck roast (or beef shoulder roast)

1 bottle (750 ml) full-bodied red wine

Bouquet garni

2 onions (quartered)

2 carrots (peeled, quartered lengthwise, and cut into 1-inch sections)

Salt

Pepper

1 cup concentrated (1 quart simmered down to 1 cup) broth (2 tablespoons commercial meat glaze, or 1/4 cup homemade meat glaze) (optional)

2 tablespoons finely chopped fresh parsley (or chervil) (optional)

Garnish (choose 3)

3 carrots (peeled, cut into sections, cored, rounded, and then glazed or added to the braising liquid the last 20 minutes)

1 1/2 pounds cultivated white (or other small mushrooms, larger mushrooms quartered through the stem, cooked in the braising liquid for the last 15 minutes or sautéed in olive oil and seasoned with salt and pepper)

1 1/2 pounds wild mushrooms (sautéed in olive oil and seasoned with salt and pepper)

1 cup thawed, frozen petite peas, added to braising liquid 5 minutes before serving (or fresh peas, boiled for 2 minutes and added to braising liquid 5 minutes before serving)

1 pound haricots verts or small regular green beans, (ends trimmed, boiled or steamed, and served over each serving 2 turnips, peeled, cut into sections, rounded, and then glazed or added to the braising liquid the last 20 minutes)

1 celeriac (peeled, sectioned, rounded, and then glazed or added to the braising liquid the last 30 minutes)

1 pint pearl onions (small shallots, or walnut-size boiling onions, glazed or added to the braising liquid the last 20 to 30 minutes)

4 slices thick-cut bacon (cut crosswise into strips 1 inch long and 1/4 inch wide and thick, cooked until barely crispy and added at the end)

4 leeks (greens removed, whites halved lengthwise, blanched, and added to the braising liquid the last 10 minutes

1 cup fava beans (from 2 pounds unshelled), blanched and added to the braising liquid a minute before serving

2 fennel bulbs (prepared for braising and added to the braising liquid 5 minutes before serving)

Nutrition Facts
Red Wine Pot Roast

Servings Per Recipe: 6

Amount per Serving

Calories: 886

  • Total Fat: 34 g
  •     Saturated Fat: 28.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1226.6 mg
  • Total Carbs: 133.1 g
  •     Dietary Fiber: 8.9 g
  •     Sugars: 99.4 g
  • Protein: 11.3 g
VIEW DETAILED NUTRITION

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preparation

1.  Surround the pot roast with sliced carrots and onions and season with salt and pepper.

2.  Roast in a 450°F oven for 30 minutes, then turn and roast until all the juices are released and caramelize on the bottom of the pan for 1 1/2 hours.

3.  Add enough broth or other liquid to come halfway up the side of the roast. Cover with foil and braise at 325°F for 1 1/2 hours. Turn and braise until easily penetrated with a skewer for 1 hour.

4.  Put the pot roast in a clean pot. Strain and degrease the braising liquid. Add any new vegetables, and baste in the oven. After repeated basting, the pot roast surface will develop a shiny glaze.

5.  Serve the meat surrounded with vegetables and braising liquid. You can also serve it on a bed of spinach.

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