Is it cold where you are? This week has proven to me that I am out of practice when it comes to cold weather. I had to buy my first real pair of shoes in 4 years a few days ago. I have lived in flip flops and ballet slippers for so long that I forgot that shoes were a necessity. And jackets. And layers. This California (by way of NJ, SC, NC, NS, etc.) girl is not used to 37 degree weather any more. I am in for a rude awakening, or so I have been told by Kansas natives. I like snow, I have not seen real snow in years, but there is nothing more peaceful than waking up early to find a blanket of untouched white on the lawn. I love snow days. When we cuddle in our pjs, make hot chocolate, and watch movies all day and watch the snow fall. I look forward to this cozy weather.
The most perfect thing that I can think of to make on a cold, snowy day is this wine marinated pot roast. It does take a long time to make, but with very minimal effort. A little light searing and chopping, and that is all of the real work. The magic happens in a long marinade and oven time. The wine soaks into the beef overnight, staining it a deep, red color. It immediately smells fruity when it hits the hot pan for a good browning. Simmer the reserved wine, and put the pot roast into the oven for a few hours. Throw in some vegetables towards the end and you are done.
I like to serve my pot roast with buttered egg noodles seasoned with salt and pepper and loads of fresh parsley. I really think that something that has been cooked for as long as this pot roast has really needs a hit of freshness at the end.
3 to 3 1/2 pounds boneless beef chuck
1 (750mL) bottle red wine (I used Zinfandel)
salt and pepper
2 Tablespoons olive oil
1 (10.5 ounce) can beef consomme
1/4 cup tomato paste
1 Tablespoons herbes de Provence
1 Tablespoon Dijon mustard
3 cloves chopped garlic
2 bay leaves
1 onion, sliced
2 cups cremini mushrooms
2 stalks celery
1/4 cup flat leaf parsley
When the wine had reduced, add the beef consomme, tomato paste, herbes de Provence, Dijon, garlic, and bay leaves. Bring to a boil, and simmer again for another 5 minutes.
This tastes even better the next day. Make sure you save some leftovers. This recipe comes from Midwest Living Magazine, October 2011.
- 3 to 3 1/2 pound boneless beef chuck
- 1 (750mL) bottle red wine (I used Zinfandel)
- salt and pepper
- 2 Tablespoons olive oil
- 1 (10.5 ounce) can beef consomme
- 1/4 cup tomato paste
- 1 Tablespoons herbes de Provence
- 1 Tablespoon Dijon mustard
- 3 cloves chopped garlic
- 2 bay leaves
- 1 onion, sliced
- 4 carrots
- 4 parsnips
- 2 cups cremini mushrooms
- 2 stalks celery
- 1/4 cup flat leaf parsley
- Trim any fat from the beef chuck. Put the beef in a large Ziploc bag and pour a bottle of red wine over the beef. Marinate overnight in the refrigerator.
- The next day, take the beef out of the bag, reserving the liquid. Dry the beef on paper towels and season well with salt and pepper.
- Preheat a Dutch oven over high heat. Add oil to the pan and brown the beef on both sides. Drain any fat.
- n a saucepan, bring the reserved wine to a boil. Reduce the heat, and simmer until the wine is reduced by half. It takes about 15 to 20 minutes.
- When the wine had reduced, add the beef consomme, tomato paste, herbes de Provence, Dijon, garlic, and bay leaves. Bring to a boil, and simmer again for another 5 minutes.
- Pour the wine mixture over the pot roast. Add the onions. Cover and put in a preheated 325 degree oven for 2½ hours.
- While the pot roast is cooking, prep your vegetables.
- After 2½ hours, add the vegetables. Cover again, and cook for another hour.
- Check to make sure that the pot roast is tender and begins to fall apart. If it doesn’t put it back in the oven until it does.
- Serve with buttered egg noodles and garnish with lots of fresh parsley.